Preheat the oven to 425 degrees F.
Prepare the crust ingredients by mixing the almond flour, coconut oil, coconut sugar, and coconut flakes in a blender.
Smash 2 tablespoons of the crust with the back of a spoon into 6 separate jars.
Place on a baking sheet and bake for 10-15 minutes (or until lightly golden). Remove and cool for 10 minutes.
While the crust is baking, prepare the filling by soaking the chia seeds for 5 minutes in 3/4 cup water.
Combine soaked chia seeds, lemon juice, lemon zest, melted honey, melted coconut oil, and coconut milk in a blender or food processor.
In a medium sauce pan, heat the mixture until a low simmer, then remove from heat and whisk while slowly pouring in the egg yolks. Avoid scrambled eggs by whisking quickly and pouring slowly.
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Scoop pie filling over the cooled crust, then bake for another 15 minutes. Remove and set aside while you make the meringue.
Reduce oven to 375 degrees F.
Prepare the egg whites by with a hand-mixer (or manually) on medium-low until foam starts to form. Sprinkle 1/2 tablespoon of coconut sugar, then continue to mix until soft peaks form.
Scoop the egg whites over each jar and bake for about 7-10 minutes (or until golden).
Let it cool completely before serving.
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