Vegan chocolate cream pie

In my family, pies are always reserved for special occasions. This is because they take longer than regular deserts and because they are very rewarding, so it’s worth putting in the extra effort. I decided to make something extra fancy because it was my dad’s birthday, and he loves everything and anything that has chocolate. This chocolate cream pie is not only gluten-free, but it is also vegan. The filling is made primarily of coconut milk, which gives it a rich creamy texture. It is truly addictive, and adding fresh-cut fruit to the top takes this simple chocolate pie to the next level.

Ingredients

• 28 ounces of unsweetened coconut milk
• Pinch of sea salt
• ¼ cup arrowroot powder
• ½ cup agave nectar
• 2 cups coarsely chopped dark chocolate

For the crust

• 1 ½ cup blanched almond flour
• ¼ tsp sea salt
• ¼ tsp baking soda
• ¼ cup grapeseed oil
• 2 tbsp agave nectar
• 1 tsp vanilla extract

Directions

• Prepare the crust by combining the almond flour, salt, and baking soda in a large bowl.
• In a separate bowl whisk together the grapeseed oil, agave nectar, and vanilla extract.
• Stir the wet ingredients in with the dry ingredients thoroughly.
• Grease a 9 ½ inch pie pan and press the mixture tightly. Make sure to push the dough up to the sides of the pan.
• Bake in a preheated oven at 350° F for 10 to 15 minutes. 
• Cool completely before filling.
• To make the filling, measure ¼ cup of the coconut milk in a separate bowl for later. Bring the remaining milk to a low boil and add the salt. Whisk consistently for 1 minute and decrease the heat to a simmer.
• In a small bowl dissolve the arrowroot powder in the reserved coconut milk and stir until it is a smooth paste.
• Raise the heat to high and add the arrowroot paste to the boiling coconut milk and whisk constantly for about 1 minute
• Stir in the agave nectar and vanilla extract.
• Remove the mixture from the heat and add the chopped chocolate.
• Stir vigorously until all the chocolate is completely melted. Let the filling cool completely and then pour into the prepared crust.
• You can add berries or different fruit to the top for a fancy touch. 
• Chill the pie for 1 hour in the fridge and serve.