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Chocolate Cream Filling
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Ingredients
2
(13.5 ounce) cans
full fat coconut milk
1
pinch
celtic sea salt
¼
cup
arrowroot powder
½
cup
agave nectar
or
honey
2
tablespoons
vanilla extract
2
cups
chocolate chips
Instructions
Bring coconut milk and salt to a boil in a medium pot
Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes
Whisk in agave and vanilla
Remove from heat and let stand for 1 minute
Add chocolate, stirring vigorously until completely melted
Chill in refrigerator for ½ hour until cool
Place in cooled pie crust
Serve
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