This gluten and dairy free chipotle chocolate pie is the stuff dreams are made of. If chocolate with a kick isn’t your thing, simply omit the chipotle powder to create a decadent chocolate cream pie. There are limitless variations you can make with the base recipe.
Whisk almond flour, cinnamon and sugar until combined.
Take CocoWhip out of freezer and place on counter to thaw while prepping the rest of the filling. Melt the bag of chocolate chips using a double broiler or on 70% power in the microwave.
Once melted, stir in coconut oil until combined.
Whisk in coconut milk, chipotle powder, vanilla and salt.
Scoop out one cup of mixture and add to sauce pan. Heat on low for a couple of minutes stirring constantly. Do not let it burn or boil. Once very warm whisk in arrowroot powder until combined. Add arrowroot mixture back into the rest of the chocolate. Use a hand mixer to beat for 3 minutes on medium.
Add in partially thawed CocoWhip to chocolate mixture. Beat on high for 5 minutes.
Add filling to pie crust and chill for a minimum of two hours before serving.
Try not to eat it all at once.