About the Recipe
Ingredients
195 ml. Sweetened Condensed Coconut Milk
1/3 c. Coconut Sugar
1/3 c. Coconut Oil
2 Tbsp. Maple Syrup
2/3 c. Dark Chocolate
½ Tbsp. Coconut Oil
12 Pecan halves (optional)
1 Pie Crust, 8 inch shell baked
Preparation
In a heavy pot add first 4 ingredients
Turn large burner on medium heat
Stir continuously
When coconut oil is just about all melted in start timer on 5 minutes
Keep stirring
After 5 minutes remove from heat
Stir for 1 minute
Pour into baked pie shell
Cool on counter about 3 hours
In a metal bowl add Chocolate and ½ Tbsp. Coconut Oil
Place over a bowling pot of water that is shut off
When Chocolate and Coconut Oil is melted and well mixed pour on Caramel layer
If desired add ½ piece Pecan to each piece of pie you will cut
Cool overnight in fridge or for at least 3-6 hours till chocolate is firm
The pie does get stiffer as it cools