Chocolate Cream Pie (Dairy-Free, No Bake)
By Leora Barak RHN
2 cups walnuts, crushed (use 1 1/2 for crust and reserve 1/2 cup for topping)
1/3 cup cacao powder
¼ cup coconut oil, melted
2 tbsps pure maple syrup or unsweetened silan (date syrup)
100g good quality dark chocolate bar
2 cups almond milk (I used unsweetened vanilla almond milk)
14 medjool dates, pitted, soaked in hot water
In a large glass bowl, combine the crushed nuts, cacao, melted coconut oil and maple syrup. Stir until it achieves a crumbly texture.
Press mixture into the bottom of a round pie dish and place in freezer for 15-20 minutes.
Melt chocolate bar over Bain Marie*. Set aside.
Blend the almond milk and soaked dates in high speed blender until smooth. Add melted chocolate and continue blending until well combined.
Pour filling onto frozen crust and return to freezer for 1 hour. Sprinkle with reserved crushed walnuts.
To serve, slice desired amount and allow to thaw on a plate for a few minutes before enjoying.
* Bain Marie: Place the chocolate squares in a heatproof bowl over a pan of simmering water. The base of the bowl should sit above the water without touching it. Once the water begins to boil, turn heat off and keep stirring while allowing the chocolate to melt until it is smooth.