Dark chocolate Sea Salt Pie.
Although what I should be calling this is a chocolate cookie pie cause it tastes like an Oreo pie. But you all know that’s not how I roll - no Oreos in this pie!
It’s perfect to bring over for Thanksgiving or to keep all for yourself in the back of the fridge, cause lets be real, you aren't going to want to share this thing!). Be warned- this tart will go super fast, leaving no trace of leftovers.
Make it 👇🏻
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Ingredients:
1 prepared crust (I bought the gluten free Wholly Awesome pie crust from Whole Foods) - or make your own!
1 bag of @lilys_sweets_chocolate stevia sweetened chocolate chips (10 ounces)
1.5 cups of a mixture of full fat canned coconut milk & almond milk- I poured half coconut milk and half unsweetened vanilla almond milk into the measuring cups
1 tablespoon of Non-GMO corn starch (you could also use arrowroot starch or tapioca starch)
2 tablespoons of coconut oil
1 teaspoon vanilla extract
Maldon sea salt flakes for topping
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Directions:
1 I used a store bought gluten free crust, but you could also make your own crust!
2 Put the chocolate chips in a mixing bowl and set aside.
3 In a small saucepan, heat the milk and corn starch at medium heat until it barely starts to bubble. Meanwhile, whisk very well until the lumps disappear. Remove from heat and add in the coconut oil, combining well.
4 Pour the milk mixture over the chocolate chips and let sit for a few minutes, letting the chocolate melt. Add in vanilla extract, then stir very well until all is melted and the mixture is smooth, glassy and creamy.
5 Pour the chocolate mixture into the prepared crust and allow it to completely cool. Then place in the refrigerator for at least 4 hours to let it set.
6 Finally top with the maldon flakes, cut and serve! ***Do not cover in the maldon flakes until right before you serve or they will dissolve into the tart pretty quickly!
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