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Paleo Chocolate, Avocado, Coconut, and Lime Pie from Cooking with Coconut Oil by Elizabeth Nyland [featured on GlutenFreeEasily.com]

Chocolate, Avocado, Coconut, and Lime Pie from Cooking with Coconut Oil

Ingredients

Crust

Chocolate Layer

Filling

Instructions

  1. Prepare the crust: In a food processor or heavy duty blender, blend all crust ingredients until well blended but a little chunky. Pat into a greased 9-inch glass pie plate. Chill in freezer while moving to the next step.
  2. Make the chocolate layer: In a double-boiler or a metal bowl resting over a pot of simmering water, melt the chocolate and coconut oil together. Add maple syrup if you think you might not like the deep, rich flavor of unsweetened chocolate.
  3. Pour the chocolate over the cooled crust and swirl it around to cover all the surface area. Put it back in the freezer to cool completely.
  4. Make the filling: In a blender, blend all filling ingredients until smooth. Pour over solidified chocolate layer and chill for 4 to 6 hours.

Notes

Yield: 1 (9-inch) pieServe with whipped coconut cream if desired. (Shirley here: Here's my recipe for Honey Whipped Coconut Cream.)

Courses Dessert

Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/chocolate-avocado-coconut-and-lime-pie-cooking-with-coconut-oil-elizabeth-nyland/