A dense, fudgy gluten-free brownie pie with a hint of espresso and a chocolate ganache drizzle--the best dairy-free chocolate dessert I've ever had!
COURSE
Dessert
Cuisine
American
Keyword
apple pie, brownies, espresso, ganache, mocha, paleo
PREP TIME10minutes
COOK TIME40minutes
TOTAL TIME50minutes
SERVINGS8
INGREDIENTS
For crust:
1cupcassava flour
2tablespoonstapioca starch
2tablespoonscoconut flour
½cupcoconut oil
1egg
¼cupwater or almond milk
For Brownie:
2eggs
1/2cupcoconut sugar
1/3cupcoconut oil
3/4cupalmond flour
2/3cupcocoa powder
1Tbspespresso powder
1/4tspbaking soda
1/4cupchocolate chips
For ganache
1/3cupchocolate chips
2tspespresso powderoptional
3tbspcoconut cream
INSTRUCTIONS
To make crust:
Whisk together the coconut oil and egg until smooth. Stir in the cassava flour, coconut flour, and arrowroot, until a thick crumbly dough forms.
Add in water, two Tbsp at a time, until the dough is sticky enough to handle but not too moist.
Lay down a sheet of parchment paper and dust with some cassava flour or tapioca starch. Place the dough on the parchment and then cover with a second sheet of parchment. Roll into a circle and then flip on to the greased pie dish. Crimp the edges as desired.
Poke a few holes in the bottom of the crust with a fork and then bake for 8 minutes and set aside.
For brownies:
In a medium bowl, combine eggs, coconut oil, and coconut sugar. Stir in almond flour, cocoa powder, espresso powder, and baking soda. Stir until combined and then fold in chocolate chips.
Spread brownie layer over crust and then bake for 25-30 minutes, or until a knife comes out clean. Allow to cool for 20 minutes before serving.
To make ganache:
Combine ingredients in a saucepan over low heat. Stir until chocolate chips melt into the coconut cream and are thoroughly combined, about 10 minutes.