Serves 8
Ingredients
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1 box Kim and Jake's Italian Cream Cookies
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2 cups dark chocolate (dairy free)
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1 can coconut milk
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1/2 cup coconut oil
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2 tablespoons sugar
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1 tsp salt
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Pinch big crunchy salt for topping if you like
To prepare the crust:
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1 9 inch pie pan
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Food processor
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Break cookies into crumbles with your hands over food processor attached to motor with blade attachment
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Pulse in processor until fine crumb forms
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Add two tablespoons sugar, 1 tsp salt, and half cup coconut oil
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Pulse again to until coconut oil is mixed into cookie crumb (a gravelly dough will form)
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Pour dough in pie pan and gently knead with your fingers
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Press dough out from the center of the dish with fingers until it creeps up the sides of the pan
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Press dough against sides of pan (this is tricky and will take a minute so be patient and expect crumbs to peel away from time to time, it's okay, just patch and move on)
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When shell has been formed in the pan put in the freezer and allow to set firmly (approx. 3 hrs)
For the ganache:
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1 medium mixing bowl
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2 cup microwavable measuring cup
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1 spatula or whisk
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Pour coconut milk in measuring cup, should be about 1 3/4 cups of liquid and solid mixed together.
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Heat in microwave about 3 minutes or until it starts to boil and solids have melted
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While microwave is doing its thing measure out 2 cups of dark chocolate and pour into mixing bowl
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When coconut milk has finished heating up pour over chocolate and allow to sit for 3 minutes
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With spatula or whisk mix coconut and chocolate together until all the chocolate has melted and all the ganache is shiney and one homogenous color
Final Steps:
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Remove pie shell from freezer and pour all the ganache evenly into crust
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Place back in freezer for 30 minutes and the in refrigerator for a minimum of 1 hour (but can be up to 24)
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30 minutes before you want to eat remove from refrigerator, sprinkle with salt, slice, and serve on small plates with fresh fruit or coconut ice cream