SERVES 8
Ingredients
Crust
2 cups almond flour
Вј cup cacao powder
Вј cup palm sugar
5 teaspoons water
3 tablespoons coconut oil, melted and cooled
2 tablespoons coconut milk
Filling
Вѕ cup marshmallows (see Paleo Marshmallow recipe, page 87)
2 cups almond butter
1 teaspoon vanilla extract
Вј teaspoon salt
ВЅ cup coconut milk, warmed
Preparation
1.В В Adjust the oven rack to the middle position and preheat oven to 350В°F.
2.В В Process almond flour, cacao powder, and palm sugar in a food processor until finely ground (about 15 seconds). Add coconut oil and coconut milk and pulse to incorporate (about 5 pulses).
3.В В Press mixture into nine-inch pie plate greased with coconut oil. Using the bottom of a measuring cup, press crumbs into an even layer on the bottom and sides of the plate. Bake until crust is fragrant and looks slightly dried out (about 30 minutes). Allow to cool completely on a wire rack (about 45 minutes).
4.В В Place marshmallows in a microwave safe bowl and microwave until just beginning to melt, 10 / 30 seconds. Using a stand mixer fitted with a whisk, mix melted marshmallows, almond butter, coconut milk, vanilla, and salt on medium speed until combined and smooth (about 1 minute). Reduce speed to medium-low until incorporated and no streaks remain (1 to 2 minutes).
5.В В Scrape mixture into the cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until filling is chilled and set (at least eight hours, or up to one day). Cut pie into eight slices and serve.
