The 8-ingredient vegan chocolate pie you MUST have in your life! via Livekindly.co
Prep Time: 1 hour, 30 minutes
Cook Time: 20 minutes
For the Pastry
1¼ cups oats
¼ tsp sea salt
3 tbsp arrowroot powder
⅓ cup coconut oil, chilled in the fridge
1 tbsp maple syrup
2 tbsp chilled water
For the Filling
1 400 ml can full fat coconut milk, chilled in the fridge overnight
1 cup cashews, soaked overnight and drained
¼ cup maple syrup
½ cup (heaped) cacao powder
Large pinch of sea salt
To Decorate - Optional
Whipped coconut cream
Grated/chopped dark chocolate
To make the pastry
Preheat your oven to 350F/175°C.
Line the bottom of an eight-inch pie dish with parchment paper.
In a blender or food processor, blend the oats on high until they form a smooth flour (about 30 seconds). Keep blending until the flour is as fine as possible.
In a large mixing bowl, add the oat flour, sea salt and arrowroot. Mix with a metal spoon to combine ingredients.
Remove the hardened coconut oil from the fridge and using your hands, rub it into the flour mixture until it resembles fine breadcrumbs (this may take up to five minutes).
Add the maple syrup and water to the bowl and mix these into the pastry using a metal spoon.
Use your hands to quickly shape the mixture into a ball of dough.
Place a sheet of parchment paper on a flat surface, and place the dough on top.
Using a rolling pin, roll your dough out until it is about an inch wider than the circumference of your pie dish and roughly 6mm thick.
Gently pick your pastry/parchment paper up, place the pie dish upside down on top of it and flip the whole thing over so your pastry is on top of the dish! (Be careful during this part, as the pastry can be a little crumbly. If it breaks, don't worry - it should be fixable in the next step!)
Very gently, press the pastry into the pie dish, ensuring it reaches the corners. If you get any cracks at this point, simply use a piece of pastry from the edge to plug them.
Using a flat knife, cut the edge of the pastry around the rim of the dish so you have a nice clean crust. (You will likely end up with a little spare pastry - feel free to use this as you wish!)
Bake in the oven for about 15-20 minutes, or until the crust is just starting to turn golden.
Remove and allow the crust to 'rest' in its pie dish for 10 minutes, then turn out onto a wire rack to cool completely.
To make the Filling
Open your can of coconut milk. You will see that the cream and water have separated. Scrape out the hardened coconut cream with a spoon and place in a bowl. Pour the remaining coconut water into another bowl.
Add 2 tbsp of the coconut water (the rest of the coconut water isn't needed - you can use it in smoothies or on cereal), the cashews and the maple syrup to a high-speed blender and blitz on high power for about 1 minute, until the mixture is totally creamy (you may need to scrape the sides of your blender down halfway through).
Add all of the hardened coconut cream, the cacao powder and the salt to the blender and blend on high for another 30 seconds until the mixture is combined. Don't overdo it! You don't want to overheat the mixture.
Pour the filling into a bowl and refrigerate for 30 minutes (this will allow the mixture to solidify).
Remove from the fridge and pour the filling evenly into the pie crust, using a spoon to make soft peaks with the mixture.
If you wish, decorate the pie with whipped coconut cream and dark chocolate shavings.
Refrigerate until ready to serve.