Yield 16 Pie Slices
**If you like this sweeter, use 4 full dropper squirts and if you like the sweetness more mild you can use 2. If you don't want added sweetness, you can avoid using the stevia all together.
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 over night.
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!
***The nutrition info for this recipe is based on the linked ingredients above***
**Nutritional info does not include optional ingredients. ***
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 19 g
Total Carbohydrates 5 g
Dietary Fiber 1.5 g
Sugars 0.5 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/chocolate-cream-pie/