8 Tablespoons (1 stick, 227 g) butter
4 oz (115 g) semi-sweet chocolate (I use 70% chocolate)
1 cup (192 g) coconut sugar (cane sugar works as well)
2 eggs, room temperature
1/2 teaspoon vanilla
1/2 cup (74 g) gluten-free flour (I like Bob’s Red Mill 1:1)
pinch of sea salt
Preheat oven to 350° F (180° C). Prepare an 8” (20 cm) pie plate (I use coconut or avocado spray or rub with butter or coconut oil).
Melt chocolate and butter over low heat until smooth. Cool slightly and whisk in sugar and eggs. Blend in vanilla, g-f flour and salt.
Pour into pie plate and bake approx. 25 minutes, until set. Pie is meant to be very fudgy and moist - do not overbake! Delicious warm with frozen dessert (non-dairy or ice cream and fresh berries!