Warning: super healthy and highly addictive.
This is the kind of dessert that tastes like it shouldn’t be “clean”… but it is. A rich, silky chocolate filling on a protein-packed almond crust made with plenti dark chocolate protein — and it’s completely gluten-free, sugar-free, dairy-free, and vegan.

Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 2.5-3.5 hours
Makes: 1 pie (8–10 slices)

Dietary Notes

Gluten-free | Sugar-free | Dairy-free | Vegan

Ingredients

For the Crust

• 2 cups almond flour

• 1 scoop plenti dark chocolate protein powder

• 1 tsp cinnamon

• 1/3 cup melted coconut oil

• 3 tbsp sugar-free maple syrup

• Pinch of sea salt

For the Filling

• 1 can (400 ml) coconut milk or coconut cream

• 450 g sugar-free dark chocolate (or dark chocolate sweetened with stevia)

• 1 tsp vanilla extract

• Pinch of sea salt

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C).

2. Make the crust: In a mixing bowl, combine almond flour, plenti protein powder, cinnamon, melted coconut oil, sugar-free maple syrup, and sea salt. Mix well (hands work great here).

3. Press into pan: Press the crust evenly into a greased pie pan, smoothing it out and working it toward the edges.

4. Bake: Bake for 12 minutes, then remove and let cool completely.

5. Warm coconut milk: While the crust bakes, warm coconut milk/coconut cream in a saucepan until hot but not boiling.

6. Melt chocolate: Place chopped chocolate in a bowl. Pour warm coconut milk over it and stir until fully melted and smooth. Mix in vanilla extract and sea salt.

7. Assemble: Pour filling into the cooled crust. Optional but highly recommended: add peanut butter on top and finish with a sprinkle of sea salt flakes.

8. Set: Freeze for 2–3 hours until firm, then transfer to the refrigerator.

9. Serve: Slice and enjoy! Serve at room temperature for a softer filling or chilled for a firmer bite.

Serving Tip

Top with extra sea salt flakes right before serving for that chef’s kiss contrast 

Enjoy!