Gluten-free Chocolate Cream Pie Vegan Recipe

Ingredients:

Crust:

1 cup Oats
½ cup Coconut (unsweetened flakes)
2 tablespoons Coconut Oil (plus extra to grease the pie plate)
2 tablespoons Maple Syrup

Chocolate filling:

1 lb Silken Tofu (drained)
8 ounces Unsweetened Chocolate (chopped)
¼ cup Maple Syrup (you can add more a tablespoon at a time if you like it sweeter)

I served with Vegan Coconut Whipped Cream

Directions:

Preheat the oven to 350
To the bowl of a food processor add the oats and coconut and process until the texture of graham cracker crumbs
Add the coconut oil and maple, process until evenly mixed
Grease up a 9 inch pie plate with coconut oil (with a brush or paper towel)
Add the crust to a pie plate
Press the crust using your fingers, the back of a spoon, or the bottom of a measuring up until evenly coated on the bottom and up the sides and well pressed
Bake for 15 minutes or until golden brown
Set aside to cool
While the crust is cooling, rinse the food processor bowl and then add the tofu
Process until smooth
While the tofu is processing, melt the chocolate in a microwave safe medium bowl
Add the melted chocolate quickly to the tofu while the processor is off, then turn it back on and let run until completely incorporated (you need to work quickly to prevent the chocolate from hardening)
Add the maple and process until incorporated
Pour the chocolate and tofu mixture into the crust and spread it evenly
Cover and refrigerate (about 1-2 hours or overnight)
Slice and serve

Source: YummyRecipes