Ingredients
For the coconut shell
- 2.5 cups shredded coconut
- 1/4 cup almond flour
- 1/2 tsp cinnamon
- 1/4 cup raw honey
- 1/4 cup coconut oil
Chocolate mixture
- 400 ml almond milk
- 230 gr dark chocolate
- 3/4 cup raw honey
Cake ingredients
- 3 egg whites
- 3 yolks
- 1/2 tsp vanilla bean
- 1 1/2 tsp cinnamon
Servings: pieces
Instructions
- Preheat the oven to 175°C and grease a pie pan.
- In a bowl put all the shell ingredients and mix them well. Transfer into the pie pan and spread evenly with sides a third up. Bake for 10 minutes. Remove from oven and let cool.
- Meanwhile heat slowly almond milk with chocolate until melted. Add the honey.
- Whip the egg whites until stiff. Reduce speed and add yolks, vanilla and cinnamon at slowly speed. Spoon in chocolate milk and blend until all mixed thoroughly.
- Pour the mixture onto the coconut shell and return pie pan into oven for additional 15 - 20 minutes. Remove and let cool well. Refrigerate until set well.
Recipe Notes
It tastes best when one day or over night in fridge.
Try with whipped coconut cream or also paleo ice cream, for example vanilla, on top. Super delicious!
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