Dairy-Free Chocolate Coconut Cream Pie

Instructions

• Preheat the oven to 350°F (180°C). Grease a 9-inch (23-cm) pie dish with coconut oil.
• Make the crust: In a food processor, pulse the oats until finely ground. Add the almonds and blend until finely chopped. Add the coconut flakes and salt and pulse to incorporate. Add the maple syrup and coconut oil and pulse until combined.
• Pour the crust mixture into the prepared pie dish, pressing evenly against the bottom and sides. Poke the crust several times with a fork.
• Bake the crust for 20 minutes, until golden brown. Remove from the oven and let cool.
• Make the filling: Add the avocados, coconut cream, cocoa powder, coconut milk, maple syrup, and salt to a blender and blend until smooth.
• Pour the filling into the cooled crust and spread in an even layer. Refrigerate for at least 4 hours, or up to overnight.
• Make the coconut whipped cream: Scoop the thick, solid part of the coconut milk can into a medium bowl, leaving the liquidy part behind (save for another use, like a smoothie). Using an hand electric mixer, beat the coconut milk until fluffy. Add the vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
• Slice the pie and garnish each piece with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
• Enjoy!