AIP chocolate silk pie

I was able to successfully reintroduce cocoa quite early into my AIP journey. You could use carob or roasted carob powder in the this recipe if you can not have cocoa. This pie rivals the French Silk pie that I used to love before starting AIP. Enjoy!

Ingredients:

1/3 cup coconut sugar
1/4 cup coconut flour
1/4 cup organic cocoa powder (use carob for beginning AIP)
1/4 teaspoon Himalayan salt
1/4 cup tigernut butter (or use no added fat or sugar almond butter or sunflower seed butter, if you have reintroduced nuts or seeds successfully)
4 teaspoons room temperature coconut oil
1 tablespoon vanilla extract
1 tbsp gelatin
4 tbsp water

 For the filling:
1 can full fat coconut milk (I use AROY-D Coconut Milk 14 Oz Can)
1/2 cup pitted dates
1 ripe avocado
1/3 cup + 2 tbsp coconut sugar
3/4 cup + 1 1/2 tablespoons organic cocoa powder (use carob for beginning AIP)
2 tablespoons + 3/4 teaspoons coconut oil
2 1/4 teaspoons vanilla extract
1/2 teaspoon Himalayan salt

1 14 oz can, coconut milk (chilled overnight) for "whipped cream"

Directions:
Preheat the oven to 350 degrees F and grease a 9 inch pie plate with coconut oil to prevent it from sticking.

To make the crust: mix together the coconut sugar, coconut flour, cocoa powder and salt in a medium sized bowl. Add the tigernut butter and coconut oil but do not mix. Make the gelatin egg by adding 1 tbsp of gelatin to 4 tbsp of water and whisking together until frothy. Immediately add to the bowl and combine all ingredients together until fully combined. Pat into the pie plate and up the sides. I use a piece of plastic wrap to prevent sticking to my fingers. Bake for 12 minutes or until it's slightly
puffed. It won't be firm. Let crust cool completely, about 30-45 minutes, while you prepare the filling.

To make the filling: In the container of a Vitamix or other high speed blender, add all the filling ingredients, in the order listed, and blend for about 30-60 seconds or until totally smooth and no lumps of dates remain, scraping down the sides as needed. Pour the filling into the cooled crust and place the pie in the refrigerator for at least 2 hours or until the filling is firm.

Garnish with coconut whipped cream by scooping out only the solid part of the refrigerated coconut milk (I use the water for smoothies) and whipping until soft peaks form. Refrigerate pie for up to 2 days or freeze, very well wrapped, for up to 1 month.

(adapted from this recipe)