Instructions

1. Prepare the Chocolate Piecrust:
2. In a food processor, combine the almond flour, cocoa powder, coconut flour, gelatin and salt. Pulse in the palm shortening. Then add the honey and pulse until a dough ball forms.
3. Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the fridge to chill for 20-30 minutes.
4. Preheat oven to 325°F. Lightly oil a 9-inch deep-dish pie dish. Once dough is chilled, remove it from the fridge and press the dough evenly along the bottom and sides of the pie dish to form the piecrust. Poke the bottom of the crust with a fork.
5. Bake 12-14 minutes until crust is golden brown. Carefully remove it from the oven and allow the crust to cool completely.
6. Prepare the Chocolate Cream Filling: In a medium saucepan, add the coconut milk and sprinkle the gelatin on the top of the milk. Allow the gelatin to bloom about 5-10 minutes. Meanwhile, in a small bowl, whisk together the egg yolks, honey and vanilla. Set aside.
7. Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined and the milk is warmed. Then slowly add 1/2 cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.
8. Add the chocolate chips, cocoa powder and salt, and whisk well to combine. Bring the mixture to a gentle simmer and whisk for 2-3 minutes until mixture thickens. Then pour the custard through a fine mesh strainer into a shallow dish to cool.
9. Once cooled, pour the chocolate filling into the cooled pie Place in the refrigerator to set at least 6-8 hours or overnight. When ready to serve, top with fresh Whipped Coconut Cream and chocolate shavings, if desired. Serve immediately, or refrigerate for up to 12 hours.