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Mar 21, 2025 9:56 am
The Kickstarter ends at 6 CST today. If you'd like the newly covered versions of these books, click HERE.
I've got small, inexpensive tiers (as low as $5) as well as larger ones with all the pretty new books. You need pretty new books, don't you. Of course you do.
And in case you missed the pie.
Gluten-free, Dairy-free, Egg-free Chocolate Pie that tastes freaking amazing:
400 grams (this is most of a 10-ounce bag) dairy-free chocolate chips (I used Guitard, 60% because I like dark chocolate; you can absolutely do semisweet instead)
1 can full-fat coconut milk
1/2 C peanut butter
2 Tbsp cocoa
1 tsp vanilla
1/4 tsp salt
For the crust, I made a nut crust:
2 C nut of your choice (I used pecans)
2 Tbsp sugar
2 Tbsp coconut oil
For the Crust:
Prepare the crust by crushing the nuts in a blender or food processor. Add sugar and melted coconut oil. Press into a pie pan. Bake for 10-12 minutes at 350 degrees. Let it cool, at least most of the way, while you prepare the pie.
For the Pie:
Melt chocolate chips and coconut milk in the microwave in 30 second intervals until thoroughly melted.
Add peanut butter, cocoa, vanilla, and salt. Whisk or blend so this is smooth.
Pour into prepared crust. Then put in the refrigerator until set (4-6 hours). I like to give mine a jump start and pop it in the freezer for an hour and then put it in the refrigerator for 1-2 hours. I'm impatient like that.
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