Combine almond flour, baking soda and salt into a large bowl. Cut in cold, diced butter with a pastry blender or forks until the butter is in small pieces. Stir in maple syrup.
Press crust dough into the bottom of pie pan.
Bake for 20-30 minutes until crust is lightly golden brown.
Remove from oven.
For the Chocolate Espresso Ganache filling:
Add about 2 inches of water to a medium size saucepan over medium-low heat.
Place chocolate chips and butter in a glass bowl and place bowl on top of saucepan to melt chocolate. Stir chocolate with a rubber spatula to help keep smooth as it melts.
Add espresso powder to heavy cream and stir into chocolate. Add maple syrup and salt.
Pour into baked pie crust. Place in the refrigerator for 4 hours to overnight to allow the pie to set.
Traditional pastry or a graham cracker crust may be used in place of almond crust if grain and gluten is not of concern. You may also use equal amounts of honey in place of agave nectar in crust as well as filling.
Chocolate Espresso Ganache Pie Recipe https://addapinch.com/chocolate-espresso-ganache-pie-recipe/