How to make
Beat the eggs and honey.
Add the yogurt, coconut oil (melted), baking powder and coconut flour in sequence, while stirring with a spoon.
Cover the mold in which you will bake the pie with baking paper.
My mold is rectangular with dimensions of 6x10″ (16x26 cm).
Pour the pie mixture into the baking dish and use the back of a spoon to shape the base by pressing it down lightly.
You can also do it with your fingers.
Also form a small boarder.
Sprinkle the pie base with the chocolate drops, by setting aside a small portion of them to fill the apricots with.
Wash and dry the apricots. Cut them in half and arrange them on the base.
Put a few chocolate drops in each apricot.
Sprinkle the pie with sliced almonds and bake it in a preheated oven at 340°F (170°C) for 20-25 minutes, until it has lightly browned.
The finished pie is left to cool and then it is sprinkled with a little powdered sugar.
The Gluten-Free Apricot and Coconut Pie is ready.
