Fit Cookie Pie

Preheat your oven to 350 degrees F (180 degrees C).

In a large bowl whisk together the Eggland's Best Organic Egg (Brown) (1), Greek Yogurt (1/3 cup), and Organic Honey (2 tsp).

Add Xanthan Gum (1/4 tsp), Baking Powder (as needed), Oat Flour (2/3 cup), Rice Flour (3 1/3 Tbsp), Dark Cocoa Powder (3 2/3 Tbsp), and Salt (1 pinch).

Mix until you get a smooth and soft, but not sticky, dough.

Roll it out into a circle and lay it in a 6-inch baking pan. Cut off any excess dough, you need borders of 1.5-cm in height.

Cover the bottom with some dry beans and bake in a preheated oven at 30 degrees F (180 degrees C) for about 20 minutes.

Remove from the oven and let the pie cool down completely. Then remove the beans and let it rest on a wire rack

In the meantime in a bowl melt Dark Chocolate (3/4 cup) with Coconut Oil (2 Tbsp).

Pour it in a 6-inch pan which you have previously covered with parchment paper. Refrigerate until it hardens up.

Place Hazelnuts (2 cups), Chocolate Whey Protein Powder (2 scoops), and Dark Cocoa Powder (2 Tbsp) into a food processor and blend until creamy, stopping and scraping the sides a few times. This will take some time, depending on how powerful your processor is. Transfer the cream into clean jars and refrigerate to allow to settle.

Spread the chocolate cream in the pie crust.

Next place the chocolate disk on top!

You could make the white star by melting some white chocolate and pouring it in a star-shaped cookie cutter or use one of the Pan di Stelle cookies chocolate top to decorate.