All Recipes --> Dark Chocolate Brownie Pie
Dark Chocolate Brownie Pie
Prep Time: 20 Minutes
Cook Time: 45 Minutes

1 1/4 Cup Cassava Flour 100% Yuca Root (Otto's Naturals)

1 Cup Almond Meal (Bob's Red Mill)

1/4 Cup Raw Honey (My Local Honey)

3 Tablespoons Coconut Milk 100% Pure (Aroy-D)

2 Tablespoons Brown Butter Ghee (Pure Traditions)

3/4 Cup Almond Butter Raw, Soaked & Dried (Wilderness Family Naturals)

3/4 Cup Raw Honey (My Local Honey)

3/4 Cup Organic Cacao Powder (Navitas Organics)

2 1/2 teaspoons Vanilla Extract (Simply Organic)

1 teaspoon Baking Soda (Bob's Red Mill)

1/2 teaspoon Cream of tartar

2 Large Eggs

1 Cup Native Pecans Raw, Soaked & Dried (Wilderness Family Naturals)

To Prepare:
Put tapioca flour, almond flour, 1/4 cup honey, coconut milk, and brown butter into the bowl of a food processor.

Process until dough starts to form a ball.

Wrap in parchment paper and refrigerate for 1 hour.

Preheat oven to 350 degrees.

Brownie Filling:
Mix together almond butter, ¾ cup honey, cacao, vanilla, baking soda, baking soda, cream of tartar, and eggs until combined.
Stir in pecans and set aside.

Roll out pie crust to 1/4 inch thickness.
Gently lay crust over 9 inch greased pie pan.
Use a fork to poke holes in the bottom and sides of crust.
Pour in the brownie batter and crimp edges of crust.
Bake for 40-45 minutes, until middle is set.
Cool for 2 hours.


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