• ½ cup blanched almond flour
  • ¼ cup almonds, chopped
  • 3 tbsp coconut oil, melted
  • 2 tbsp + 1 tsp raw honey
  • 2 13.5 oz cans full fat coconut milk (one needs to be chilled)
  • 3 tbsp arrowroot powder
  • 1 large egg
  • ½ tsp vanilla extract
  • ¾ cup unsweetened toasted coconut flakes, divided
  • ¼ cup slivered almonds, for garnish
  1. Preheat the oven to 350°F and grease a small round pie dish with coconut oil.
  2. In a medium bowl, mix the almond flour, chopped almonds, melted coconut oil, and 1 teaspoon of the honey. Press the mixture evenly into the prepared pie dish and bake for 8-10 minutes, until golden brown. Let the crust cool on a wire rack while you prep the filling.
  3. In a small saucepan, combine a can of the unrefrigerated coconut milk with the arrowroot powder, egg, and 2 tablespoons of honey over medium-low heat. Whisk constantly until it starts to thicken, about 5 minutes. Remove from the heat and let it cool for 5 minutes. Once cooled, add ½ cup of the shredded coconut and vanilla extract, then, mix until well combined. Leave aside to cool for another 15-20 minutes before pouring the filling over the crust. Set the pie in the refrigerator for at least 3 hours to chill.
  4. For the last layer, drain the liquids of the refrigerated can of coconut milk and pour the solids into a bowl. Use an electric mixer to whip the cream until fluffy. Spread the whipped coconut cream evenly over the pie.
  5. Garnish with the remaining shredded coconut and slivered almonds. Enjoy!