This coming November I will have been following the autoimmune protocol for three years. That is hard for me to even believe. Recently, I was looking back through all of the recipes I have created for the blog in that time and I realized that there were a few I had totally forgotten about, but just seeing their picture brought back so many memories. For every dish I can remember the motivation, the time in life it was created and what meaning it had to me. It is amazing how many memories food can trigger.
All of this reminiscing has me nostalgic now so I decided to go back and share a recipe with you that I created almost two years ago. At the time, I created it for a different project and I only recently got the green light to share it with all of you. This was one of the first original desserts I created on the protocol and it is still one of my favorites. The texture is fantastic and it is just the kind of comfort food dessert that will leave you happy and any non-AIP family and friends begging for more. Quite honestly I was very happy with myself when I created it all those years ago and I am just as happy to share it with you all today. I hope it will help you create many lovely memories to look back on.
“Chocolate” Cream Pie (AIP/Paleo)
- 1 1/2 cups of coconut flour
- a pinch of unrefined sea salt
- 2/3 cup coconut oil, melted
- 2/3 cup of shredded coconut
- 2 1/2 cups of full fat coconut milk (about 1 and a half cans)
- pinch of salt
- 2 tbs of vanilla extract (Optional)
- ½ cup of honey
- 1/2 cup of coconut butter
- 1 cup of carob powder
- 6 TBS Tapioca Flour
- 2 TBS water
- Large coconut flakes (optional)
1. Preheat oven to 350 degrees. In a food processor, blend all of your crust ingredients. Scoop the mixture into an 8-inch pie plate and press to cover the entire plate and make a full crust; bake the crust for 15 minutes or until lightly golden brown.
2. In a large sauce pan, combine your coconut milk, carob, honey, and coconut butter. Stir over low to medium heat until it comes to a slow boil.
3. In a small bowl dissolve your tapioca flour in water and then pour it into the carob mixture stirring continuously. When the mixture has thickened slightly and developed a creamy texture pour it into your pie crust and smooth the top. (If the mixture thickens too much add in some more coconut milk, if it is not smooth enough blend it in the food processor). Refrigerate until chilled and firm (at least 2-3 hours). Garnish with large coconut flakes if desired.