Vegan Gluten-Free Chocolate Cream Pie
Ingredients
- 1 gluten free chocolate cookie crust
- 1 10 oz bag non-dairy chocolate chips
- 2 cups non-dairy milk
- 1/2 cup raw tahini
- 2 teaspoons vanilla extract
Preparation
Melt non-dairy chocolate chips in a double boiler or the microwave.
Add to a blender along with the remaining ingredients and blend until smooth, scraping down the sides a few times to ensure even blending.
Pour into chocolate cookie crust and place in the freezer for 1-2 hours to set.
Remove from freezer one hour before serving for best texture.
Slice and serve.
