Prep time: 50 min • Cook time: 15-20 min

Ingredients

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

Ice Cream

• 1 can of full fat coconut milk
• 1/3 cup pure maple syrup
• 10 oz mini chocolate chips

Directions

Preheat the oven to 325 degrees.

Make the pie crust 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 ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream. Add in 6 oz of the chocolate chips to ice cream as mixture starts to thicken.

Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.

Assembling the Pie

Layer One: 

Pour 6oz of melted chocolate over pie crust.

Place in refrigerator until hard (approximately 10 min).

Layer Two:

Add ice cream mixture. Place in freezer until firm (approximately 20 min).

Layer Three:  

Add the remainder of the chocolate to the top of the pie and use a spoon to create a textured appearance (optional). Cover and Freeze.  

Remove from freezer 20 minutes prior to serving.