Paleo Chocolate Coconut Cream Pie
Pie Crust
Chocolate Cream Filling
Pie Crust
  1. In a food processor combine all ingredients then blend in processor
  2. Pat dough into a 9½-inch glass pie dish
  3. Bake at 325° for about 15 minutes, until golden brown
  1. Bring coconut milk and salt to a boil in a medium pot
  2. Add arrowroot or tapioca powder into the pot, whisk vigorously with a hand blender for 2 minutes
  3. Remove from heat and let stand for 1 minute
  4. Add chocolate, stirring vigorously until completely melted and mixed well
  5. Chill in refrigerator for about an hour until cool
  6. Pour into cooled pie crust
  7. Cover the pie
  8. Place in fridge to set up, preferably 1 day ahead of time
  9. Sprinkle with crush nuts just before serving
  10. Enjoy!!!
Recipe by Melissa Malinowski, ND at