No-Bake Hazelnut Butter Pie
From PaleoHacks [1]
Ingredients
- 1/2 cup almond flour
1 tablespoon melted coconut oil
1/4 cup coconut milk
1/4 cup dark chocolate chips
1/2 cup coconut cream
1/2 cup creamy hazelnut butter
1/4 teaspoon vanilla extract
1 tablespoon honey
Directions
- Grease two ramekins with coconut oil, OR line a cupcake pan with 6 cupcake liners.
- Mix together the almond flour and coconut oil. Divide the mixture evenly between each ramekin or cupcake liner. Use your spoon to press the mixture down to make a crust. Place the ramekins or cupcake pan in the refrigerator to harden for 10 minutes.
- Prepare your ganache by melting chocolate and coconut milk in the microwave for 20-second intervals on a LOW power setting, stirring between each interval. When the chocolate is almost completely melted, stir the remaining chunks to completely melt the chocolate.
- Take your mini crusts out of the refrigerator and spoon the ganache evenly over the crusts. Place in the refrigerator to harden for 10 minutes.
- Prepare your hazelnut butter topping by mixing the coconut cream, hazelnut butter, vanilla extract, and honey in a bowl. Cream the ingredients together until smooth, and spoon the mixture evenly over the ganache.
- Chill for 10 minutes in the freezer before serving. Keep refrigerated or frozen until ready to serve.
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American
- Yield
- 2 Pies
- Total Time
- 44 minutes, 59 seconds