VEGAN CHOCOLATE CREAM PIE

INGREDIENTS

• Crust:
  • 2 Tbsp golden flax meal
  • 2 Tbsp warm water
  • 2 cups almond flour
  • 1 tsp. baking soda
  • Dash Pink Himalayan salt
  • 1/4 cup Lakanto Maple Syrup
  • 1/3 cup extra virgin coconut oil (softened)
• Filling:
  • 3 13.5-oz. cans quality coconut cream
  • 1/2 cup Lakanto Maple Syrup
  • 3/4-1 cup cocoa powder* (see Notes!!)
  • Dash Pink Himalayan salt
  • 1/2 tsp. pure vanilla extract

INSTRUCTIONS

1. Crust:
   • Preheat oven to 350˚F. In a small bowl, combine flax meal and water. Stir and set aside to thicken for 1-2 minutes. In a large bowl, mix almond flour, baking soda and salt. Add flax meal, maple syrup and coconut oil and mix well.
   • Grease a 9-inch pie pan and press crust mixture into the pan, distributing evenly over the bottom and sides. Poke holes in the crust with a fork in several places and bake for 8-10 minutes or until golden brown on edges.  Cool completely.
2. Filling:
   • Open cans of coconut cream and scoop out ONLY the white cream (should be separated from the liquid). Place in a large bowl. Mix well until it is creamy and all lumps are gone.
   • Add maple syrup, cocoa powder salt and vanilla and mix until fully blended and creamy. Pour into crust and refrigerate for 2 or more hours to set.