Paleo Almond Butter Pie
PREP TIME: 50 min | COOK TIME: 15-20 min | Makes 1 pie
Paleo Pie Crust
- 2 ½ cups almond meal
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup coconut oil, melted
- 2 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 12 oz chocolate melted in double boiler
- ⅔ cup almond butter (cashew may be used)
- ⅓ cup palm shortening
- 2 teaspoons apple cider vinegar
- ½ teaspoon fresh lemon juice
- ¼ teaspoon ground sea salt
- ⅓ cup maple syrup, or to taste
- ½ tablespoon vanilla extract
- 1 can of full fat coconut milk
- 1/3 cup maple syrup
Preheat the oven to 325 degrees.
Make the Paleo Pie dough by combining dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl. Then, slowly stir the wet ingredients into the large bowl to combine with dry ingredients.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden. Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Make the Paleo Pie filling by combining the almond butter, palm shortening, vinegar, lemon juice and salt in a bowl.
Using a stand mixer or hand mixer, whip the filling until you achieve a cream cheese consistency. Beat in the maple syrup and vanilla.
Make the ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream.
Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.
Assembling the Pie
Pour 6 oz of melted chocolate over pie crust. Place in refrigerator until hard. (approx. 10 min)
Take out and add ice cream mixture. Place in freezer until firm. (approx. 20 min)
Take out and add almond filling and place in freezer until firm. (approx. 10 min)
Add the remainder of the chocolate to the top of the pie along with slivered almonds for decoration. Cover and Freeze. Remove from freezer 20 minutes prior to serving.