Stir together flax and water in a small bowl and set aside to thicken.
In a medium mixing bowl, stir together remaining ingredients and flax mixture. Mix well with a fork.
Press into a 7" springform pan lined with parchment. Poke holes all over dough with a fork.
Bake 12-15 min until set in the center and lightly golden. Let cool completely on a wire rack or freeze while you prepare the filing.
To make the filling:
(Use a can of coconut milk that has been refrigerated overnight, or a can of cream only.) Carefully scoop out only the solid white cream (reserving the water for a smoothie). Add cream into a medium mixing bowl and sprinkle on espresso powder to dissolve.
Add in all remaining ingredients *Except coconut oil* and whip with a hand mixer until smooth.
Taste and adjust for sweetness/coffee flavor.
Whisk in melted coconut oil at the end, working quickly so it doesn't clump. (If it does, simply melt the mixture gently in the microwave or stovetop)
Pour filling over crust and freeze until solid, 3-4 hours or overnight.
Remove from springform and allow to thaw slightly to slice. Garnish with coconut whip (recipe in notes) and refrigerate pie until thawed completely.
Optional, dust pie with additional instant espresso powder OR cocoa powder. ENJOY!
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Coconut Milk (for cream) here on Amazon Blanched Almond Flour here on Amazon Pure Monk Fruit Powder available here {use code PRETTYPIES at checkout for a sweet 20% discount!} Medaglia D'Oro Instant Espresso Powder here on Amazon
Coconut Whipped Cream
¾ cup coconut cream (from one can of coconut milk refrigerated overnight)
5 drops vanilla monk fruit, dash of monk fruit extract, or 8-10 drops stevia
1 teaspoon vanilla extract
To make: whip with a hand mixer until fluffy & smooth, about 30 seconds.
Macros (without whip): calories257 Fat 26 g Carbohydrate5 g Fiber3 g NET Carbs 2 g Protein6 gTo store: Keep refrigerated for about 1 week or frozen (w/out whip) for about 1-2 months, tightly wrapped.Sweetener Swap I would try ¼ - ⅓ cup powdered sweetener to taste. You can make powdered sugar by blending sugar in a small blender for 5-10 seconds.