Eat, melt, love !
Melting, chewy, crunchy… this gluten-free chocolate pie has all the qualities to make you melt with pleasure!
For the pastry: 2 cups almond flour, ¼ cup unsweetened cocoa powder, ¼ cup melted coconut oil, 3 tbsp. to s. maple syrup, ½ tsp. to c. of table salt.
For chocolate ganache: 1 ½ cup coconut milk, 450 g dark chocolate, 1 tbsp. to c. vanilla essence, ¼ tsp. to c. table salt, fleur de sel flakes.
Preheat the oven to 180 ° C.
For the pastry: mix all the ingredients in a bowl until a homogeneous mixture is obtained. Spread the dough in your pie pan. Bake for 12 minutes or until the dough is firm and dry. Remove from pan and let cool on a wire rack.
For the chocolate ganache: Heat the coconut milk in a saucepan until it starts to shiver. Pour over the dark chocolate that you have previously crumbled into a large bowl. Wait 30 seconds then mix until a creamy mixture is obtained. Add vanilla essence and salt and mix. Pour the chocolate ganache onto the pie. Smooth the chocolate with a spoon. Refrigerate for two hours or until chocolate is firm. Serve chilled and sprinkled with fleur de sel.