Despite its chic appearance, this dessert is really an uncomplicated icebox pie at heart. And it's gluten-free, to boot. The pie requires only four ingredients - butter, chocolate, cream, and shredded coconut. The press-in crust comes together in seconds in a food processor. After it's baked, the shell is filled with velvety ganache, which sets to a lovely, smooth sheen.

Ingredients
For the crust

• 4 tablespoons unsalted butter, softened
• 11 ounces (about 6 cups) sweetened shredded coconut

For the filling

• 1 cup heavy cream
• 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Directions
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3 Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

Makes one 9-inch pie.

Added on November 11th, 2011 by our friend The Shirtless Chef

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Cooking Steps

This one was create by my Muay Thai training partner, friend and expert pastry chef, Molly, or “Smish” as we call her

Chocolate cake

Cake

8 eggs
¾ cup honey
1 tsp vanilla
½ cup cocoa powder
4 cups almond meal
4 tsps baking powder
3 sticks butter, melted
1 ½ cups milk
2/3 cup cocoa nibs

(in a stand mixer)
whip together eggs and honey on medium/high speed until pale and thick. Mix in vanilla, followed by dry ingredients. Mix until fully incorporated. Add melted butter, mix. Add milk, mix. Add cocoa nibs and mix with a spatula until everything is smooth. Chill for 2 hours or overnight.
Prehead oven to 350 and line two 9 inch cake pans with parchment, dont grease pans.
Cook until cake is no longer wobbly in the center.

Icing

9 egg whites
1 ½ cups honey
pinch of salt
2-3 lbs butter, room temp!
1 tsp vanilla
cocoa powder to taste

In a bowl of a stand mixer, whisk egg whites and honey over a pot of simmering water until the mixture is hot to touch, whisk continuously or else eggs may scramble. Take the mix off heat and add salt. Whip mixture on med/high until a stiff meringue forms. Start adding butter, mixture will start looking curdled, at which point turn the mixer speed up, the buttercream is close and will come together soon. After buttercream becomes smooth add vanilla and cocoa powder (or any other flavoring), mix until smooth.

Added on November 12th, 2011 by our friend FED from http://www.livecaveman.com

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Cooking Steps

In a large frying pan, heat coconut oil over medium heat. Add plantains and saute until well cooked (~6-8min). Using a spatula, chop the plantains up and sprinkle with sea salt and cinnamon. Continue cooking for a few more minutes.

When ready to serve, divide the hot plantains into 4 portions. Combine each portion with 1/4 of the chopped chocolate chunks.

Additional options include adding chopped walnuts or drizzling with pastured heavy cream.

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Serves 4

20 minutes

This is a Non-Dairy Recipe

Ingredients

• 5 ripe plantains (sliced to about 1" thick)
• 1/4 cup coconut oil
• Pinch sea salt
• 2oz Unsweetened Baker's chocolate (chopped)
• Cinnamon

Added on November 8th, 2011 by our friend rossh from http://321paleo.blogspot.com

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Cooking Steps

Directions for brownies:

Preheat your oven to 350 degrees F
combine walnuts in a food processor (I added a tad of olive oil) and blend until it has the texture of almond butter
In a large bowl combine all ingredients (minus the chocolate chips) and mix until smooth
then stir in the chocolate chips
set aside

Ingredients for pumpkin mix:

1 can of pumpkin puree
1/3 cup honey
1 T cinnamon
1 t baking soda
1 free range egg
1/4 cup almond flour

Directions:

In a separate bowl from the brownie mixture combine all ingredients
mix until smooth

More Directions:

lightly grease a 9×13 cake pan
pour in the 3/4 of the brownie mixture into the pan and spread evenly
set aside the other 1/4
take heaping spoonfuls of the pumpkin mixture and place on top of the brownie mixture in the pan until all pumpkin mix is used
then add the rest of the brownie mix on top of the pumpkin (I put spoonfuls in the center of the pumpkin globs)
take a knife and run it side to side (length wise) through the mixture making the chocolate and the pumpkin swirl
bake for 30-45 minutes (I was a little iffy on the time because I was not sure how long it would take to cook all the way through- but I have a friend who tells me it’s done when you can smell it- so follow your nose!)
let cool and enjoy!

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Serves 5

30-45 min

This is a Non-Dairy Recipe

Ingredients

• 16 oz of walnuts
• 1 free range egg
• 1/2 cup honey
• 1/2 cup baking cocoa
• 1 t pure vanilla
• pinch of sea salt
• 1 t baking soda
• 2 oz Enjoy Life chocolate chips
• 2 T olive oil

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Cooking Steps

Peel and thinly slice apples. Make them as thin as you can… a mandolin would work great for this! Toss the chopped apples in the lemon juice to prevent discoloring and add a tartness. In a small bowl, mix together the apple spices (coconut flour, cinnamon, nutmeg and ginger). Toss sliced apples in apple spices and set aside.

Begin preparing salted caramel by combining maple syrup, water and butter in a small saucepan. Allow butter to melt over medium high and mixture to begin to bubble. Allow mixture to continue to cook till it reaches a rich caramel color and consistency. When you run a spoon through the mix, it should take a second to fold back to where it was, if that makes sense. Once it reaches this point, removed from heat and add in coconut milk and salt. Make sure your salt is a very fine grind or it may not disperse properly.

Now you are ready to assemble. Start by placing your pie crust into the pie plate. I used this one : http://paleoonmain.blogspot.com/2011/08/apple-pie.html
Now begin by layering about 1/3 of the prepared apples into the crust. Top with about 1/3 of the caramel mix. Continue with another 1/3 of each, and then the final 1/3 of each. Top with prepared crust. I chose to sprinkle pieces of crust over mine as I had a 3 year old helping me, and that was a fun/easy step for her to do!

In a 375 degree preheated oven, bake for 20 minutes before lowering temperature to 350 for an additional 25-30 minutes. Allow pie to cool completely before serving. Enjoy!

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Serves 5

50 min

This is a Dairy Recipe

Ingredients

• 6 Medium Apples- I used Braeburn
• 1/4 C Lemon Juice
• 3 Tbsp Coconut Flour
• 1 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/4 Tsp Ginger
• 3/4 C Maple Syrup
• 1/4 C Water
• 4 oz Butter, 1/4 C Full Fat Coconut Milk
• 3/4 Tsp Very Find Ground Sea Salt, Your Favorite Paleo Pie Crust