Chocolate Coconut Pie with Peanut and Oat Crust

Ingredients

For the crust
• 1 cup oats
• 1/2 cup peanuts
• 1/2 tsp vanilla
• 1 tbsp maple syrup
• 2 tbsp melted coconut oil
For the filling
• 1 can coconut milk
• 1 cup cocoa powder
• 2 tbsp maple syrup
• 2 tsp vanilla extract
• 1/3 cup sugar
• 3 tbsp cornstarch
• 1/2 cup soy milk or any non-dairy milk
• 1 tbsp coconut oil

Instructions

1. Heat oven to 350 degrees.
2. In a food processor, add the oats, peanuts, vanilla, maple syrup and coconut oil.
3. Pulse a few times until it forms a coarse meal that forms a dough ball. Do not over mix or it will form a paste.
4. Press dough into a pie pan and bake for 15 minutes.
5. Remove from oven and refrigerate until ready.
6. In a small saucepan, melt the coconut oil for the filling over medium-low heat.
7. Stir in sugar, maple syrup and vanilla and keep stirring until sugar is melted.
8. Add the coconut milk and whisk.
9. Whisk in the cocoa powder until it is all combined.
10. In a small cup or bowl, mix together the cornstarch and soy milk until all the clumps are gone.
11. Pour mixture into pan and continue to whisk over medium-low heat until it thickens (it should take about 5 minutes).
12. Once the cocoa mixture is fairly thick (slightly thinner than pudding), remove from heat and pour into prepared pie crust, spreading it evenly.
13. Allow to cool on the counter and then refrigerate for a few hours until it sets.
14. Top with shredded coconut, like we did, or with crushed nuts or even pomegranate seeds.

Notes