Fitness Bounty Pie

Servings: 16

INGREDIENTS:

• For the base (for a pie shape 25 cm in diameter):
  • 115 g shreds of coconut
  • 1 tablespoon (10 g) of high cocoa powder
  • 55 g of fine-grained oatmeal
  • 70 g of coconut oil
  • 2 tablespoons (26 g) xylitol
  • 3 tablespoons almond milk​
• For the filling:
  • 4 dl unsweetened coconut milk (light)
  • 150 g of coconut shavings
  • 1.5 tablespoons 1: 4 quadruple strength sweetener
  • 3 tablespoons almond milk
  • 1 pinch of salt
• For the chocolate layer:
  • 60 g of coconut oil
  • 2 tablespoons (20 g) high cocoa powder
  • 1 tablespoon 1: 4 quadruple strength sweetener

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PREPARATION:

1.) In a bowl, mix the coconut shavings, cocoa powder, xylitol, and oatmeal.

2.) Melt the coconut oil and add to the mixture. Stir thoroughly and, even add almond milk so that it won't be so dry.

3.) Pour it all into a pie tin, spread evenly, and place it in the fridge to freeze. (About 15 minutes.)

4.) Prepare the cream. To do this, boil the coconut milk and then stir in the coconut shavings. Allow to cool, add almond milk, add a pinch of salt and sweeten as much as you want. In the meantime, taste it. Put aside.

5.) Melt the coconut oil for the chocolate glaze, then mix in the cocoa powder and sweetener. Let it freeze. This is approx. 10 minutes.

6.) Remove the pie from the refrigerator and spread the cooled coconut cream evenly over it. Then sprinkle with creamy chocolate. Put it back in the refrigerator and can be served after approx. 30 minutes.