Chocolate Macaroon Pie
4 cups unsweetened shredded coconut
1/2 cup agave
1/4 cup coconut oil or melted butter
6 oz unsweetened chocolate
1/2 cup coconut milk
1/3 cup agave or maple syrup
2 tablespoons coconut oil
Preheat oven to 325.
Combine crust ingredients using your hands and then press into a standard 9 inch pie dish, that has been greased. (it will seem like too much, but press it down and up the sides, creating a thick crust)
Cover crust with a pie crust shield or make your own by cutting a piece of foil in a circle slightly larger than your pie, then cutting out a smaller circle which will allow the middle to cook thru. Bake with shield on for 15 minutes. Remove shield and bake for 5-7 minutes uncovered until golden.
Remove from oven, let cool completely while preparing filling.
Combine chocolate, coconut milk and honey over a double boiler. Gently melt the mixture, do not overheat. Once chocolate is melted and there are no lumps, remove from heat and whisk in room temperature butter or coconut oil.
Pour chocolate filling into cooled pie shell. Place in fridge to set chocolate. Top with fresh raspberries, store in fridge until ready to serve. Set pie out at least 15 minutes prior to serving.