8 Ingredient Chocolate Pie

Preheat your oven to 350F/175°C and chill a large mixing bowl in the fridge

Line the bottom of an 8-inch pie dish with parchment paper

In a blender or food processor, blend the oats on high until they form a smooth flour, about 30 seconds, ensuring it is as fine as possible

Add the oat flour, sea salt, and arrowroot to the chilled mixing bowl and mix with a metal spoon to combine

Quickly rub the chilled coconut oil into the flour mixture using your hands until it resembles fine breadcrumbs, minimizing melting

Add the maple syrup and water to the bowl and mix in with a metal spoon

Shape the mixture into a ball of dough using your hands

Place a sheet of parchment paper on a flat surface, put the dough on top, and cover with another sheet of parchment paper

Roll out the dough with a rolling pin until it is about an inch wider than the pie dish and roughly 6mm thick

Remove the top parchment paper, place the pie dish upside down on the dough, and flip it over carefully to position the dough in the dish

Remove the remaining parchment paper and gently press the pastry into the dish, fixing any cracks with excess dough from the edges

Bake the pastry in the preheated oven for 15-20 minutes or until golden and firm

In a blender, combine the coconut milk, cashews, maple syrup, cacao powder, and salt, then blend until smooth

Pour the filling into the cooled baked pastry crust

Refrigerate for at least 2 hours or until set

Top the chilled pie with whipped coconut cream

Sprinkle with grated or chopped dark chocolate before serving