Dairy Free Chocolate Chiffon Pie
 
 
This rich and creamy chocolate chiffon pie is gluten, sugar, and dairy free.
Author:
Recipe type: Dessert
Serves: 8 slices
Ingredients
  • Crust:
  • 2 cups almond flour
  • ½ cup cocoa powder
  • 3 tablespoons xylitol
  • 3-4 tablespoons coconut oil
  • ¾ cup chopped pecans
  • Filling:
  • 13.5 ounce can full fat coconut milk
  • ⅓ cup xylitol
  • 1 cup Lily's chocolate chips
  • 1 teaspoon vanilla
  • 13.5 can chilled full fat coconut milk
Instructions
  1. Crust: In food processor pulse almond flour, cocoa, and xylitol 2-3 times combining the dry ingredients. Add chopped pecans. Add coconut oil one tablespoon at a time and pulse to combine.
  2. Coat pie pan with cooking spray. Spread crust in bottom of pie pan and up the sides.
  3. Bake at 350 degrees for 13-15 minutes. Let cool.
  4. Filling: In saucepan bring 1 can coconut milk and xylitol to a boil. Whisk to keep the coconut milk from boiling over or burning. Turn heat to low and simmer for 30 minutes whisking occasionally.
  5. Take off heat and add Lily's chocolate chips and vanilla, stirring slowly until melted and mixed with coconut milk. Set aside and let cool just long enough to cool off but not so long that it hardens..
  6. Scoop cream out of top of chilled can of coconut milk and beat with mixer into whipped cream. (Discard the coconut water from the can or save for another recipe.)
  7. Gently fold into cooled chocolate mixture and pour over chocolate crust in pie pan. Smooth out the top and chill in refrigerator for at least 3 hours or overnight before serving.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/dairy-free-chocolate-chiffon-pie/