Dark Chocolate Sea Salt Pie Recipe

This decadent chocolate pie is super easy to make and such a showstopper.

Makes: 8 - 12 servings
Season: all
Prep Time: 15 minutes
Cook Time: 10 minutes  
Total Time: 25 minutes

“Fun Fact” / Tips & Tricks Section: You would never know that this decadent pie is both gluten and dairy-free! We love this pie topped with your favorite nuts, toasted and chopped, or swirled with your favorite nut butter for a twist! It’s also delicious served with homemade coconut whipped cream.

Ingredients

For the crust:

2 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup melted coconut oil (or butter of choice)
3 tbsp maple syrup
1/2 tsp pink himalayan salt

For the chocolate filling:

1 1/2 cups full-fat coconut milk
1 pound (16 ounces) unsweetened dark chocolate (or bittersweet or semisweet), roughly-chopped or chocolate chips
1/3 cup maple syrup (won’t need this if using bittersweet or semisweet chocolate)
1 tsp vanilla extract  
1/4 tsp Maldon sea salt, for garnish

Instructions

To Make The Crust: Preheat oven to 350°F.  Stir together crust ingredients in a bowl until evenly combined.  Press the crust mixture evenly into the bottom of a 9-inch pie dish.  Bake for 12 minutes, or until it begins to feel dry and firm.  Remove from the oven and transfer to a wire rack to cool.

To Make The Chocolate Filling: Meanwhile, as the crust is baking, heat the coconut milk on the stovetop or in the microwave until simmering.  Place the dark chocolate in a bowl, and pour the coconut milk evenly over the top of it.  Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth.  Stir in the vanilla extract and maple syrup until combined.

Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even.

Refrigerate for at least 2 hours, or until firm.

Serve chilled, sprinkled with flaky sea salt.

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