1 cup light or regular coconut milk
2 bars or 7 ounces dark chocolate (60 percent and up), melted
2 whole eggs
optional: 9-inch pie crust
In a blender, mix together the chocolate and eggs until combined. Heat the coconut milk in a saucepan until it begins to boil and bubble. Slowly pour the milk into the blender over the chocolate and egg mixture. Blend until combined and very smooth. Add a pinch of salt if you’d like. Pour mixture over any cooked 9-inch crust you’d like, or use without a crust. Smooth the top to avoid bubbles. Place in the refrigerator to cool overnight or until it is firm. Top with optional whipped cream.
Makes 8 servings.