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young-cookie
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Make the crust and let it cool. Make and chill the paleo frosting or whipped coconut cream, if using.
In a blender, combine the water, cacao/cocoa powder, nut butter, maple syrup, vanilla, and salt. Blend on medium until combined, scraping down the sides of the blender once or twice.
Add the melted coconut oil and blend until combined. Increase the speed to medium high and blend for 20 seconds to incorporate a little air. You will have about 36 ounces of filling.
Pour as much filling as will fit into the baked and cooled crust. Pour the remaining filling into a jar. Carefully transfer both to the fridge and chill until set, 3-4 hours or overnight. Or freeze for 1 hour to speed this up.
When the pie is set, decorate the top with the paleo cream cheese frosting, whipped coconut cream, and/or extra chocolate filling if using. Dust with chocolate shavings and graham cracker crumbles, if using.
Serve right away or chill again to firm up the toppings. To cut clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. Keep the pie chilled until you’re ready to cut and serve.