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Chocolate Almond Pudding Pie

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8-12 slices

Ingredients

For the Crust:

1/3 cup melted ghee, coconut or grapeseed oil

1 TBSP gluten-free vanilla

1 box Simple Mills Chocolate Muffin & Cake Mix

For the Filling:

3 cups full-fat, canned coconut milk

1/4 cup arrowroot flour

1/4 cup pure maple syrup

1/3 cup chocolate chips

3 TBSP cocoa powder

1 TBSP vanilla

1/4 teaspoon sea salt

Instructions

Instructions for Crust:
PREHEAT oven to 350 degrees
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 Set aside to cool.

Instructions for Filling:
WHISK arrowroot, maple syrup, cocoa powder and sea salt in a medium saucepan. Whisk in coconut milk.
COOK mixture over medium heat and whisk constantly, about 5 minutes. Let the mixture come to a boil.
CONTINUE to whisk and cook for a few minutes until the mixture becomes a thick pudding
REMOVE from heat and stir in chocolate chips and vanilla until the chocolate is completely melted.
POUR 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.

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In This Recipe

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