Prep Time: 10 minutes
Cook Time: 12 minutes
INGREDIENTS
Crust
1 1/2 cups almond flour
3 Tbs coconut oil
1 1/2 Tbs maple syrup (or coconut milk + stevia) to taste
1 Tbs ground flaxseed
1 Tbs water
Pinch of pink salt
Chocolate Ganache
1 13.6 oz can Thai Kitchen coconut milk solid cream only
3/4 cup dark chocolate, chopped 6 oz (use Lily's for sugar-free)
1 1/2 Tbs maple syrup (or coconut milk + stevia) to taste
Strawberries
1 cup strawberry slices for pie filling
1/3 cup strawberries for decoration
INSTRUCTIONS
To make the crust:
Preheat oven to 375. Mix almond flour and salt in a large mixing bowl.
Melt coconut oil in a glass bowl. Whisk in maple syrup, flax and water. Let stand for 2 minutes to thicken.
Pour wet over dry and mix well.
Press into 7" springform pan (or small pie plate) lined with parchment. (see notes)
Bake for approximately 12 min, until lightly golden. Set aside to cool completely.
To make the chocolate ganache:
Chop chocolate into small pieces and place in a small mixing bowl. Set aside.
{Use a can of coconut milk that has been refrigerated overnight} Scoop out the solid white cream into a glass cup or small saucepan.
Heat milk to a simmer (just to a gentle bubble) and pour over chocolate. Do not stir yet. Cover and let the mixture sit undisturbed for 5 minutes to melt the chocolate. Then mix and stir in sweetener to taste.
To assemble:
Pour 1/3 of the chocolate over crust.
Decorate with a layer of strawberry slices. Pour over all remaining chocolate (except 2-3 Tbs for drizzling). Add another layer of strawberries.
Chill for 1-2 hours to set. Slice and drizzle with remaining chocolate or add whipped coconut cream. Enjoy!
To store: keep refrigerated for about 3-5 days. Do not freeze or the strawberries will turn mushy when thawed.
