Cardamom Cream Chocolate Ganache Pie
Ingredients
- 2 MI-DEL® Gluten Free Graham Style Pie Crust
- The fat from 4 cans full-fat coconut milk , chilled
- 1/4 cup coconut milk
- 2 tbsp maple syrup
- 2 tsp vanilla powder
- 3 cardamom pods or 1 tsp ground cardamom
- 1 cup mini dark chocolate chips
- pinch of salt
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Ingredients
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Instructions
- Open the cans of chilled coconut milk, pour out milk and scoop the cream part into a bowl. Whip up with vanilla and maple syrup until well-blended and fluffy.
- Crush cardamom pods with back of knife; simmer in 1/4 cup of the coconut water for 1 min. Strain out pods, and pour cardamom-infused milk into coconut cream
- Melt the chocolate chips in a pot sitting in a pot of boiling water. Don’t let any water get into the chocolate. Pour 3/4 cup of the melted chocolate into the coconut cream, and stir up fast.
- Dollop into MI-DEL pie crust! Streak remaining melted chocolate around the top.
- Pulse the second crust in a mini-food processor. Dress the pie, and pop into the freezer.
- Take pie out of freezer 10 minutes before slicing; serve with a dollop of chocolate ganache on top!
To make ganache, melt unsweetened chocolate and butter in a sauce pan, pour over confectionery sugar, add vanilla, a tsp of coffee, and blend into a frosting texture.
Bon appetite!
Thanks to Green Smoothie Gourmet
