In a saucepan, heat the coconut cream, almond butter, vanilla, and larger amount sweetener listed until they are completely melted together.

Remove from heat and stir in the chocolate until the chocolate is melted and the mixture is smooth.

Refrigerate the mixture while you prepare the crust.

Preheat oven to 350F. Whisk or sift the flours, smaller amount of sweetener listed, xanthan gum, and salt.

Using a fork, cut in the ghee until the mixture is crumbly and beginning to resemble dough.

Beginning with half the water, knead into dough. If it’s looking dry, add more water a small amount at a time, until the mixture is sticky to the touch.

Press evenly into a pie tin and bake for about 15 minutes or until the edges start to brown. Be careful not to burn. Remove and let cool.

Once the crust is cooled, pour the chocolate filling into the pie tin and place in the freezer for at least 4 hours or refrigerate overnight.

Garnish with slivered almonds before slicing. Serve cold and refrigerate any leftovers!