Inspired by 2 recipes from @ohsheglows every day (Meyer lemon cheesecake and peanut butter lover’s chocolate tart)
Crust:
1.5 cups pecans
1/4 cup unsweetened coconut
1/2 cup pitted medjool dates
1 tbsp melted coconut oil
Pinch of sea salt
1 tsp water
Filling:
1 can full fat coconut milk, chilled for 24 hours
1 cup chocolate chips
1/3 cup silan
1/3 cup almond butter
Pinch of sea salt
Topping:
Crushed candied pecans
Slivered almonds
Melted chocolate (method to pipe it below)
For the crust:
In a processor, pulse pecans. Then process with remaining crust ingredients until mixture comes together. Spoon crust into a greased 9” spring form pan. Press down evenly in pan.
For the filling:
Open can of coconut milk and scoop out solid cream and place in medium saucepan. Remove 1/3 cup of water and discard, add remaining to the pot. Add chocolate chips. Heat over medium heat, stirring occasionally, until mixture melts. Mix in remaining ingredients until smooth.
Pour filling mixture over crust and transfer dish to the freezer.
For topping, place some chocolate chips in ziploc bag and put bag in boiling water, until chocolate melts. Make a small hole in the corner of the bag and pipe onto pie. You can then top with candied nuts and slivered almonds.
Erin Eats 