Cardamom Cream Chocolate Ganache Pie

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Cardamom Cream Chocolate Ganache Pie
Course Dessert
Servings
pie
Ingredients
Chocolate Ganache
Course Dessert
Servings
pie
Ingredients
Chocolate Ganache
Instructions
  1. 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.
  2. 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
  3. 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.
  4. Dollop into MI-DEL pie crust! Streak remaining melted chocolate around the top.
  5. Pulse the second crust in a mini-food processor. Dress the pie, and pop into the freezer.
  6. Take pie out of freezer 10 minutes before slicing; serve with a dollop of chocolate ganache on top!
Recipe Notes

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



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