Serves: 8

Ingredients for the Crust:

1/3 cup melted ghee, coconut or grapeseed oil

1 TBSP gluten-free vanilla

1 box Simple Mills Chocolate Muffin & Cake Mix


Instructions for Crust:

1. Preheat oven to 350 degrees.

2. Mix all ingredients in a 9.5 – 10” pie pan.

3. Press dough on bottom and up sides of pan with a metal spoon or your fingertips.

4. Bake 12 minutes.

5. Set aside to cool.


Ingredients for the Filling:

3 cups full-fat, canned coconut milk

1/4 cup arrowroot flour

1/4 cup pure maple syrup

1/3 cup gluten-free chocolate chips

3 TBSP cocoa powder

1 TBSP gluten-free vanilla

1/4 teaspoon sea salt



1. Whisk arrowroot, maple syrup, cocoa powder and sea salt in a medium saucepan. Whisk in coconut milk.

2. Cook mixture over medium heat and whisk constantly, about 5 minutes.

3. When mixture comes to a boil, continue to whisk and cook for a few minutes until the mixture becomes a thick pudding

4. Remove from heat and stir in chocolate chips and vanilla until the chocolate is completely melted.

5. Pour filling into the baked pie crust and covered with a tented piece of foil.

6. Refrigerate 4-6 hours or overnight.

7. Serve slices of pie with a dollop of whipped coconut or heavy cream, and garnish  with chocolate chips.