Chocolate Almond Pudding Pie
Serves: 8
Ingredients for the Crust:
1/3 cup (80ml) melted ghee, coconut or grapeseed oil
1 TBSP gluten-free vanilla
1 box Simple Mills Chocolate Muffin & Cake Mix
Instructions for Crust:
- Preheat oven to 350F / 180C (160C Fan)
- Mix all ingredients in a 9.5 – 10” pie pan.
- Press dough on bottom and up sides of pan with a metal spoon or your fingertips.
- Bake 12 minutes.
- Set aside to cool.
Ingredients for the Filling:
3 cups (670g) full-fat, canned coconut milk
1/4 cup (30g) arrowroot flour
1/4 cup (60ml) pure maple syrup
1/3 cup (58g) gluten-free chocolate chips
3 TBSP cocoa powder
1 TBSP gluten-free vanilla
1/4 teaspoon sea salt
Instructions for the filling:
Whisk arrowroot, maple syrup, cocoa powder and sea salt in a medium saucepan. Whisk in coconut milk.
Cook the mixture over medium heat and whisk constantly, about 5 minutes.
When the mixture comes to the boil, continue to whisk and cook for a few minutes until the mixture becomes a thick pudding
Remove from the heat and stir in the chocolate chips and vanilla until the chocolate is completely melted.
Pour the filling into the baked pie crust and covered with a tented piece of foil.
Refrigerate 4-6 hours or overnight.
Serve slices of pie with a dollop of whipped coconut or heavy cream, and garnish with chocolate chips.
