gluten free vegan chocolate cream pie
 
 
AUTHOR:
RECIPE TYPE: pies & tarts
SERVES: 8-10
INGREDIENTS
pie crust
  • 3/4 cup almond flour
  • 1/3 cup gluten free oat flour*
  • 1/4 cup cocoa powder
  • 1 tablespoon cane sugar
  • dash sea salt
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup
chocolate pudding
  • 3/4 cup cane sugar
  • 1/2 cup cocoa powder
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups lite coconut milk
  • 1/2 cup dairy free chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1 tub So Delicious Cocowhip whipped topping or whipped coconut cream
  • 2 tablespoons dairy free dark chocolate shavings
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Prepare 9-inch pie pan by spraying with nonstick cooking spray. Sift together almond flour, oat flour, cocoa powder and salt in large mixing bowl. Add melted coconut oil and maple syrup. Mix until dough comes together.
  2. Place dough into prepared pie pan, pressing into bottom and up sides of pie pan. Bake pie crust for for 14-16 minutes. Allow to cool on cooling rack.
  3. To make chocolate pudding, whisk together sugar, cocoa powder, cornstarch and salt in medium saucepan. Over medium heat, whisk in coconut milk. While stirring constantly, cook until bubbly and thick (about 5 minutes).
  4. Remove pudding from heat and stir in chocolate chips and vanilla. Continue to stir until chocolate chips are completely melted.
  5. Pour pudding into cooled pie crust. Cover pudding with plastic wrap and place in refrigerator to cool completely, 2-3 hours.
  6. When pie is chilled, top with cocowhip and sprinkle with chocolate shavings. Serve immediately or keep chilled in refrigerator.
NOTES
*To make oat flour, place 1/2 cup gluten free rolled oats into blender. Blend on high until oats are finely ground into flour.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/08/gluten-free-vegan-chocolate-cream-pie.html