• 9-by-13-inch baking sheet
• Large mixing bowl
• 5-by-7-inch glass baking dish
• Double boiler
• Food processor
• Medium mixing bowl
• Electric mixer

For the Almond Flour Crust:

• 2 cups almond flour
• 1 t ground cinnamon
• ¼ t salt
• 3 T melted coconut oil
• 2 T maple syrup, divided

For the Chocolate Layer:

• 3/4 cup dark chocolate chunks
• ¼ cup coconut oil

For the Almond Butter Filling:

• 1/4 cup coconut cream
• 1/4 cup almond milk
• 1/4 cup soaked cashews, drained
• 1 cup almond butter
• 1 t vanilla extract
• 2 T maple syrup
• 3 T coconut oil

For the Whipped Meringue:

• ¼ cup egg whites, room temperature
• 1/4 t cream of tartar

For the Topping:

• 1 T coconut oil
• ¼ cup dark chocolate chunks, plus more for garnishing

• Preheat the oven to high broil (550°F).
• To Make the Almond Flour Crust: On a baking sheet, combine the almond flour, cinnamon, and salt. Mix well to combine, then spread into an even layer and broil for 2 minutes.
• Transfer the almond flour mixture to a large mixing bowl and add the melted coconut oil with the maple syrup. Mix well to combine, then press the crust mixture into a glass baking dish and set aside.
• To Make the Chocolate Layer: In a double boiler, melt the chocolate chunks and coconut oil over medium heat, then pour it over the almond flour crust. Spread it into an even layer and transfer the mixture to your freezer for 10 minutes.
• To Make the Almond Butter Filling: In a food processor, combine the coconut cream, almond milk, and soaked cashews for 2 minutes or until it’s creamy and smooth.
• Transfer the cashew mixture to a medium bowl, then add the almond butter, vanilla extract, maple syrup, and coconut oil. Whisk well to combine.
• Remove the chilled mixture from the freezer and pour the filling over the chocolate layer. Spread it into an even layer and return it to the freezer for 30 minutes.
• To Make the Whipped Meringue: When ready, preheat the oven to high broil (550°F).
• Use an electric mixer to whip the egg whites for 5 minutes to create stiff peaks. Add the cream of tartar and continue whipping for another 1 minute, or until the mixture is shiny.
• Remove the chilled pie from the freezer and scoop the meringue on top. Spread it into an even layer and use a rubber spatula to form additional peaks.
• Transfer the pie to the oven and place the baking dish directly under the broiler for 1 minute to brûlée the top. Keep a close eye on it to prevent it from burning.
• To Make the Topping: In a double boiler, melt the coconut oil and remaining chocolate chunks together, then drizzle over the pie and sprinkle with extra chocolate.