Instructions

1. Preheat oven to 350F.
2. In a bowl, whisk together the butter (or ghee for dairy free) and egg.
3. Add the almond flour and sea salt and continue to whisk until everything is combined.
4. Then, grease the pie pan with coconut oil. I just bunched up some parchment paper, dipped it in a jar of coconut oil and rubbed it along the inside and bottom of the pie pan.
5. Place the crust into the pan and use your fingers to evenly spread it throughout.
6. Then, whisk your second egg in a bowl and brush it on the edges and inside of the crust.
7. Place it in the oven and bake for 10 – 12 minutes, until the inside and edges are golden brown.
8. While the crust is baking, place your butter (or ghee for dairy free) in a large bowl. Set aside.
9. In a small saucepan over medium-high heat, combine the coconut cream, agave nectar, and vanilla.
10. Bring to a simmer, stirring frequently for everything to be evenly combined.
11. Remove from the heat and pour into the bowl with the butter and chips.
12. Allow the contents to sit in the bowl for a few minutes and then whisk it until completely silky smooth and combined.
13. Pour the chocolate filling into the crust and place in the fridge for at least 3 hours. In my experience allowing it to sit overnight really enables it to firm up and elevate it magic 🙂
14. Sprinkle with some cocoa before serving.