Coconut Filling:

• 1 1/2 cans full-fat coconut milk
• 2 small cans coconut cream
• 1/4 tsp. sea salt
• 1 Tbsp. gelatin
• 4 squirts chocolate stevia
• 4 Tbsp. raw cacao

**If you like this sweeter, use 4 full dropper squirts and if you like the sweetness milder you can use 2.  If you don't want added sweetness, you can avoid using the stevia all together.

Grain-Free Crust:

• 1 1/2 cup fine shredded coconut, unsweetened
• 1/4 cup coconut flour (optional)
• 1 tsp. chia seeds
• 1 tsp. hemp seeds
• 3 Tbsp. melted butter or coconut oil.

Coconut Whipped Cream:

• 1 can coconut cream refrigerated.
• Dash sea salt
• 2 squirts chocolate stevia
• 2 Tbsp. raw cacao

Instructions

Step #1:  In a medium bowl, mix shredded coconut, coconut flour (optional), chia seeds, hemp seeds, and butter (or coconut oil).

Step #2:  Spread and form mixture into a pie pan. Place in freezer for 15-30 minutes for the crust to firm.

Step #3:  In a saucepan over medium heat, add coconut milk and coconut cream, bring to a boil and stir until lumps are gone.

Step #4:  Once boiling, reduce heat to a summer and sprinkle in gelatin. Continue to stir for about 10 minutes until thickened.

Step #5:  Remove from heat and stir in or stevia (or other sweetener), raw cacao and sea salt to make a chocolate coconut batter.

Step #6:  Pour the chocolate coconut batter over crust and refrigerate for 3 hours or overnight.

Step #7:  In a medium bowl, make the whipped cream by adding coconut cream, raw cacao, chocolate stevia and sea salt together and mix until whipped.

Step #8:  Top the pie with whipped cream and sprinkle raw cacao or cinnamon on the top to make it look like the images here and enjoy!

Notes

***The nutrition info for this recipe is based on the linked ingredients above***

**Nutritional info does not include optional ingredients. ***