SERVES 8
Ingredients
Crust
4ВЅ ounces almond flour
3 tablespoons palm sugar, plus 1 additional tablespoon palm sugar
3 tablespoons coconut oil, melted
2 ounces coconut milk
2 teaspoons coconut oil
Coconut oil for greasing pie plate
Pie
1 cup palm sugar
6 tablespoons tapioca flour
4 tablespoons cacao powder
Вј teaspoon salt
5 cups coconut milk
2 large eggs, lightly beaten
8 ounces cacao nibs, finely chopped
5 teaspoons vanilla extract
1 cup coconut milk
2 tablespoons palm sugar
3 large egg whites
Вј teaspoon lemon juice
1 teaspoon tapioca flour
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350В°F. Grease a nine-inch pie plate with coconut oil.
2.В В Process almond flour and one tablespoon of palm sugar into fine crumbs in a food processor (about 10 seconds). Add coconut oil and coconut milk and pulse until combined (about 8 pulses). Press crumbs into bottom and up sides of prepared pie plate.
3.В В Bake crust until top edge is slightly lighter in color and crust is set (about 15 minutes). Allow to cool completely (about 30 minutes).
4.В В Combine palm sugar, tapioca flour, cacao powder, and salt in a bowl.
5.В В Whisk coconut milk and eggs together in a medium saucepan, then whisk in palm sugar mixture. Add cacao nibs and bring to a boil over medium heat, whisking constantly. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes). Remove from heat and stir in two teaspoons of vanilla.
6.В В Strain mixture through a fine-mesh strainer into the cooled crust. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until completely cool (at least three hours, or up to one day).
7.В В Using a stand mixer fitted with a whisk, whip egg whites, lemon juice, tapioca flour, coconut milk, and palm sugar until foamy (about 1 minute). Increase speed to high and whip until soft peaks form (2 to 3 minutes). Spread whipped topping evenly over pie and cut pie into eight slices. Serve.
