To make 1 pie:
8 ounces baking chocolate (no added suger or anything! Note: do NOT use cocoa nibs. They do NOT melt.)
2 tablespoons honey (taste to make sure it the right sweetness for you)
one 13.5 oz. can of whole coconut milk
1 teaspoon of ground cardamom (to taste)
handful of blueberries (fresh or frozen) and/or 1 tablespoon of cocoa nibs (optional)
Melt chocolate on stove on very low heat. Add honey. When liquid, remove from heat and add eggs, mix well. Add cardamom and coconut milk. Mix well.
Pour into muffin tin oiled with coconut oil. Add a few blueberries (frozen is fine) to each muffin if you want.
Cook at 350 degrees for 30 minutes. Cool until cool enough to put in fridge. It gets solider and yummier if you wait about 2 hours (or more), but it is yummy warm too, just more gooey. It will last for 10 days in the fridge, if you can eat it slowly.
This also works as mini-cakes, pictured.
Thanks to Learning Herbs for the starting point for this recipe.