My mother-in-law makes a chocolate fudge pie for many occasions, simply because it’s decadent, rich, and downright delicious! But it also leaves me bloated, swollen all over, and tummy pains are usually soon to follow.
Crust: (mildly adapted from paleorunningmama.com)
For the crust:
Put all ingredients (except for the egg) in the food processor and pulse until crumbs form.
Add in egg and mix until dough begins to form.
Grease 9″ pie pan or tart pans and press crust into pan.
Pierce dough with fork all over to avoid puffing.
For partially baked crust (what I did), bake at 375 for 6-8 minutes.
Melt chocolate and butter, coconut oil, or ghee in a small saucepan, stirring constantly until melted.
Remove from heat and add coconut cream and mix.
In a bowl, add eggs, monkfruit, swerve, extract, and salt and mix until combined.
Pour chocolate mixture into egg mixture and combine thoroughly.
Pour into pie crust and bake for 20-30 minutes (until a bit jiggly).
Cool on counter then refrigerate for 4 hours.
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