PALEO WHITE CHOCOLATE PIE

http://www.thespunkycoconut.com/2013/07/white-chocolate-pie-dairy-free-paleo/

PALEO PIE CRUST INGREDIENTS

1 cup almond flour  (heartwed: I have subbed walnuts, I wonder what buckwheat flour would do?

4 soft pitted Medjool dates

pinch of sea salt

(double the crust for a larger pan)

PALEO PIE INGREDIENTS

2 oz cacao butter
1 (13 oz) can full-fat coconut milk
1/4 cup honey
optional: 8 drops vanilla stevia
1 tablespoon grass-fed gelatin (I think agar powder would also work, but I haven’t tested it yet.)

DIRECTIONS

1. Add the crust ingredients to the food processor fitted with the S blade, and puree until it begins to clump together.
2. Firmly press the crust into a 7″ springform pan, and set it aside. Note: if your springform pan is larger, then double the crust ingredients.
3. Bring the coconut milk to a simmer in a saucepan and slowly whisk in the gelatin, until it iscompletely dissolved. (This may take several minutes.)
4. Add the honey and vanilla to the coconut milk mixture, then transfer the liquids to the blender with a vent. Note: The vent is crucial so that the heat can escape while pureeing.
5. Place the cacao butter in a bowl over a pot of barely simmering water. The water level should be a few inches below the bottom of the bowl. As soon as the butter is melted remove it from the heat, and add it to the other liquids.
6. Puree until smooth, then pour over the crust.
7. Refrigerate until set (at least a few hours).
8. To serve the pie heat a chefs knife in hot water, then run the knife between the pie and the wall of the pan. Remove the wall and reheat the knife to slice. Best eaten room temperature.

♥, Kelly