Gluten-Free Raspberry Chocolate Pie

• 160 grams Ground Hazelnuts
• 20 grams Dutch Processed Cocoa Powder
• 60 grams Coconut Oil, Melted
• 1 teaspoon Sugar, Mixed With 1 Teaspoon Water, To Make A Syrup
• 200 grams Dark Chocolate, Chopped
• 200 milliliters Sweetened, Condensed Milk
• 1 teaspoon Vanilla Essence
• 200 grams Fresh Raspberries

1. Grease a springform cake tin, or a lift-out pie tin. I lined my springform cake tin with baking paper to make extra sure it would lift out ok.
2. Mix hazelnuts, cocoa, coconut oil and sugar syrup together, and press into your pie tin.
3. Using a double boiler, melt the chocolate. You can also use a saucepan with some water in the bottom, and a heat-proof glass bowl fitted over the top, which is what I do.
4. Once melted, add the condensed milk and cook, stirring for 2 minutes. Do not boil. Remove from heat and add vanilla essence, stirring.
5. Pour into pie crust. Press raspberries into the top of the filling. Chill for about 30 minutes.
6. Remove from pie tin and serve.

ground hazelnuts, dutch, coconut oil, sugar, chocolate, milliliters, vanilla, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/gluten-free-raspberry-chocolate-pie/ (may not work)