Cooking Instructions:

• Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, baking soda, and kosher salt. Mix well.
• Step 2: Incorporate the cold, diced butter (or coconut oil) into the dry ingredients until the mixture resembles coarse crumbs. Stir in the maple syrup until well combined.
• Step 3: Press the almond flour mixture into the bottom and up the sides of a pie dish evenly.
• Step 4: Bake the crust for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let it cool completely.
• Step 5: In a saucepan over medium heat, combine the heavy cream, butter, and espresso powder. Stir until just about to boil, then remove from heat.
• Step 6: Add the chocolate chips to the hot cream mixture and let sit for a few minutes. Stir until smooth.
• Step 7: Add the maple syrup and kosher salt to the ganache, mixing until well combined.
• Step 8: Pour the ganache filling into the cooled crust, spreading evenly with a spatula.
• Step 9: Refrigerate the pie for at least 2 hours, or until set.
• Step 10: Once set, slice and serve as is or with whipped cream on top.