Chocolate Almond Flour Crust
1¼ cup blanched almond flour
1/8 teaspoon sea salt
¼ teaspoon baking soda
2 tablespoons high-heat canola or grapeseed oil
2 tablespoons pure agave syrup
1 teaspoon pure vanilla extract
½ cup non-dairy, grain-sweetened chocolate chips (Sunspire) melted over low heat
(“double-boiler” method or pot resting in larger pot with boiling water)
Preheat the oven to 350 degrees. Mix almond flour, sea salt, and baking soda in a large bowl. In a smaller bowl whisk together the oil, agave and vanilla extract with the melted chocolate. Thoroughly combine the wet ingredients with the dry mixture. Press the dough into a 9 ½-inch pie plate. Bake for 8 to 12 minutes or until the surface of the crust loses its shiny surface and begins to appear dry. But be careful not to over bake which cause crust to dry out. While still hot, gently press down the crust with the back of a spoon and cool before filling.
Recipe is slight adaptation from The Gluten-Free Almond Flour Cookbook