Creamy Chocolate Cream Pie
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 an 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
