Category:
Dessert

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Notes:
Paleo Web

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Ingredients:
CRUST
2T non hydrogentated shortening (or butter)
1c roasted salted peanuts, ground into meal (or flouir)
2T honey
1/2 tsp baking powder
1/4 tsp stevia

PUDDING FILLING
1 can coconut milk
1/8 tsp sea salt
3.5 oz unsweetened chocolate, chopped
3T honey
3 egg yolks
3T cocoa powder
1/4 tsp xanthan gum
1 tsp vanilla
1T coconut oil, hydrogentated shortening OR butter
1/4 tsp stevia

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Directions:
FOR CRUST
Melt shortening or butter. Whisk in honey & stevia. Add peanut meal, baking powder, & vanilla. Stir until smooth dough forms. Press into 9 in pie plate lined with parchment. Bake 15-20 min at 275 or until brown on the edges. Cool on counter then put in freezer to finish.

FOR FILLING
Heat coconut milk whisk in honey, and salt until mixture bubbles around edges. In a separate bowl, stream 1/3 C heated milk into cocoa powder, whisking to form a paste. Continue whisking while adding egg yolks. Measure out 1/2 C hot milk mixture and stream into cocoa mixture, while coninually whisking. Turn down heat to low and pour cocoa mixture back into saucepan while whisking. Cook for about 3 minutes or until mixture thickens and coats the back of the spoon. Remove immediately from heat and add shortening (or butter), vanilla, xanthan, and stevia. Pour through a wire mesh sieve onto chopped chocolate and whisk until smooth and glossy. Blend in a blender for ultra smooth consistency. Pour into baked tart crust. Refrigerate and cover with paper towel covered with aluminum foil. Chill overnight.

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