UPDATE 5/30/10
Made a pie crust out of this tonight. Texture is not quite right, probably wont come out of pie plate. Don’t really matter cause I’ll be eating it all myself.
1/2 c almond butter
1/4 c coconut flour
1 tbsp maple syrup
2 tbsp cacao powder
1/4 c shredded coconut
1/2 tsp vanilla
Mix almond butter with coconut flour until it’s like a dough, then add the rest and mix well with a fork to a crumbly texture. Grease a glass pie dish with coconut oil. Spread into pie pan and shape into crust. Bake in oven 350 for 10 minutes. Not sure why I did this but it seemed like the thing to do.
FILLING:
1/4 c + 1/2 tbsp corn starch
1/4c + 1/2 tbsp cocoa powder
1/4 tsp salt
1 1/2 tsp vanilla
1/4 c maple syrup
1/4 c cane sugar
13.5 oz can of coconut milk (full fat)
13.5 oz can of hot water.
Mix dry stuff in med sauce pan (except cane sugar, put this in with the wet stuff). Mix wet stuff+cane sugar in medium mixing bowl except 1 tsp of the vanilla. Blend well. Add 1 cup wet to dry and mix till no lumps. Add rest of wet to dry and mix well with wisk. Cook on med-high heat stirring constantly until it starts to simmer and thicken. Mix until it thickens good then take it off the heat and add the 1 tsp vanilla and mix more. Pour into the pie crust and put in fridge. Cover with plastic once it cools.
THE RESULT: Pleasently surprised that the crust held up. And it tasted good.
