Chocolate Pie Filling

posted in Dessert

From the Kitchen of Lara Lyn Carter



  • 2/3 cup coconut sugar
  • 3 cups unsweetened vanilla almond milk
  • 1/3 cup cornstarch
  • 1/2 tsp. fine sea salt
  • 4 egg yolks
  • 1 tsp. pure vanilla
  • 2 cups Hu Kitchen Chocolate Gems
  • 2 tbsp. plant based butter




Stir together the coconut sugar, and cornstarch and place in a 2 qt. saucepan. Combine the yolks and almond milk in a bowl and pour over the coconut sugar and cornstarch. Blend the mixture together over medium heat stirring constantly until the mixture comes to a low boil. Boil the mixture for 1 minute or until it begins to thicken. Remove the mixture from the heat. Stir in the vanilla, chocolate gems and butter stirring until the chocolate is melted and the mixture is smooth. Pour into a prepared almond flour pie crust and cover with plastic wrap. Cool completely and then place in the refrigerator for several hours until firm before cutting.