This gluten free pie crust comprises of coconut flour and cocoa powder, resulting in a chocolate base for all your favourite fillings. It is the perfect low carb pastry to serve all of your vegan, keto, or gluten-intolerant friends and family.
2flax eggs2 tablespoons flax meal soaked in ⅓ cup water for 10 minutes
⅓cupmelted coconut oil
½teaspoonvanilla extract
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Instructions
Start by preheating your oven to 350°F. Stir together the flax meal and water, and let the mixture gel for 10 minutes.
In a bowl whisk together the coconut flour, cocoa powder, granulated sweetener, and salt until combined.
To the dry ingredient mix, add the flax egg mixture, melted coconut oil, and vanilla extract. With a spatula or wooden spoon stir everything until it forms a uniform pie dough.
You can chill the dough and then roll it out between two pieces of parchment. Alternatively, crumble the dough into a 9-inch pie pan and use the warmth of your hand to press down and smoothen the pie crust until the whole pan is evenly covered; including a 1-inch edge.
Poke the crust all over with a fork, then bake for about 15 minutes. Let the baked chocolate pie crust cool to room temperature before adding any filling.
This pie crust is suitable for baked or no-bake fillings.
Keyword chocolate pie crust, gluten free chocolate pie crust, gluten free pie crust
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