vegan – paleo – gluten free – grain-free
Crust:
2 ½ cups Sprouted Almond Flour
¼ cup maple syrup
¼ cup coconut oil
Pinch of pink salt
Filling:
1 jar Hazelnut Cocoa Truffle Manna Butter
3/4 cup nut milk
½ cup coconut oil
½ cup maple syrup
Instructions:
Line an 8-inch pie dish with parchment paper and set aside.
For the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pie pan and set aside.
For the filling, combine the ingredients in a high-powered blender, and blend until completely extremely smooth, scraping the sides as needed. Pour the filling into the pie crust and smooth with a spatula or spoon. The pie needs to set in the freezer for 4-6 hours.
Remove the pie from the pan, and allow to thaw at room temperature for at least ten minutes before slicing.
Store leftovers in the freezer or in the fridge for about one week.
