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Creamy Chocolate Cream Pie

Name: Creamy Chocolate Cream Pie
Ingredients: 1 1/4 cups gluten-free rolled oats; 12 dates, pitted; 1/2 cup almonds; 2 tbsp coconut oil melted; 3 tbsp pure maple syrup; 1 can coconut milk; 1 1/2 cup dark chocolate, melted; 1/4 cup pure maple syrup

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vegancanteen

1570 recipes

Ingredients

Crust

1 1/4 cups gluten-free rolled oats
12 dates, pitted
1/2 cup almonds
2 tbsp coconut oil melted
3 tbsp pure maple syrup

Filling

1 can coconut milk
1 1/2 cup dark chocolate, melted
1/4 cup pure maple syrup

Preparation

Grease a 8x8 tart pan.
In a food processor combine crust ingredients and process until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart pan.
Place in freezer to set while working with the filling.
Remove the canned coconut milk from the refrigerator and without shaking it, gently flip it over.
Open it and dump out the watery liquid.
Scoop the firm coconut cream into a stand mixer.
Whisk the cream on high for 1 to 2 minutes.
Then use a spatula to fold the melted chocolate into the coconut whipped cream, add maple syrup until just combined.
Pour mixture into tart and refrigerate overnight to set.
Garnish with fresh cherries, slice, and serve. Enjoy!