German Chocolate Pecan Pie with Coconut Crust (Gluten free) (found here)
German Chocolate Pecan Pie in a Coconut Crust
5 T. Coconut milk
2 T. Coconut oil
3.5 oz. Organic dark chocolate bar, broken into pieces
Favorite egg replacer for 2 eggs
5 T. vegan butter
1/2 c. Honey
1/2 c. Coconut palm sugar
1 c. Shredded coconut
7 oz. Bag raw sliced pecans
Preheat oven to 350.
In a food processor combine 2 c. Shredded coconut, milk and oil. Blend for 3-5 min. Until sticky. In a med bowl combine the coconut mix plus 1 1/3 c. Dried coconut. Place the mix in a 10” pie pan pressing down. Cover with parchment cut with a large hole in the center to protect the crust edge. Bake for 10-12 min. Preheat oven to 375 add chopped up chocolate bar to pie bottom. In med bowl whisk egg replacer and set aside. In a heavy bottomed sauce pan over med low heat, melt butter. Add the honey and coconut sugar and whisk for 2-3 min. Remove from heat and cool for 5 min. Once cooled slowly whisk the mix into the eggs in the bowl. Mix in the coconut and pecans
and pour into pie crust over chocolate and bake for 22-25 min. or until set.
GRAIN FREE EGG FREE GREEN BEAN CASSEROLE
ORIGINAL RECIPE FOUND HERE