Add the Lucy Bee Coconut Oil, eggs, Lucy Bee Himalayan Salt and dissolved Lucy Bee Coconut Sugar to a bowl and mix together, with a fork.
Sieve the Lucy Bee Coconut Flour into the mixture and stir together until you’re left with a golden, crumbly but moist dough.
Roll the dough into a ball then push this down into a 9” pie dish, use a fork to prick the dough all over.
Place a sheet of baking paper over the crust and add ceramic beads or something equivalent to blind bake for around 10 minutes, then remove the baking sheet and ceramic beads and cook for around 5 minutes until golden - regularly check to make sure it isn’t burning.
FOR THE CACAO AND HAZELNUT FILLING:
Blitz together the Lucy Bee Creamed Coconut and water, to make coconut milk.
Add the hazelnuts, Lucy Bee Coconut Oil, dates and Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate and blitz to mix together.
Now, gently warm the chocolate mixture in a saucepan to thicken. If you’re having difficulty thickening the mixture, try adding a teaspoon of Lucy Bee Coconut Flour to some water, making a paste and add this to the chocolate sauce.
After the chocolate sauce has thickened, sweeten to taste, if required.
Push the mixture through a sieve with a wooden spoon so you are left with a smooth chocolate filling.
Pour the chocolate mixture over the pie crust and place in the fridge to solidify. PLEASE NOTE: this can take several hours to overnight.
To serve, add some roughly blitzed hazelnuts sprinkled over.