This silky smooth Dark Chocolate silk Pie with Chocolate almond Crust is surely going to be crowd pleaser. Free of Dairy, egg, corn, soy, gluten. Can be made corn-free with a different starch such as arrowroot or tapioca.
Author: Vegan Richa
1/2cupoat flourground certified gf oats
3/4cupalmond flourground almonds, grind with some oats or starch for a finer grind
1/8tspfine sea salt
1/4cupcocoa powder1 Tbsp more for dark chocolate crust
1Tbspsolid coconut oil
15ozcan full fat coconut milk
1/4cupground raw sugar
3ozTheo 70% or 85% dark chocolate bar 2/3 cup or 3 oz chocolate
In a bowl, add all the dry ingredients and whisk. Add in the oils and mix until crumbs.
Add the almond milk and mix into a smooth stiff dough. Roll out the dough between 2 parchment sheets to slightly larger than a 9 inch circle. Place in a greased pie pan and shape and seal edges. Chill for half an hour in the refrigerator. Prick holes. Bake for 16-17 mins at pre-heated 350 degrees F / 180ºc.
Add coconut milk, cornstarch, sugar and cocoa powder to pan and whisk to mix the sugar well. Heat at medium heat and bring to simmering boil. The mixture will thicken as it starts to simmer. cook for another minute. total 8 to 9 mins. Take off heat and cool for a minute.
Add the dark chocolate, semi-sweet chocolate, coconut oil, vanilla let sit for a minute.
Whisk until all the chocolate melts and gets smooth. Taste and adjust sweet at this point. Pour the mix into the baked and cooled pie shell. Chill for a few hours or Freeze for 1-2 hours to make it easier to slice. Slice, thaw slightly and serve. Decorate with cashew cream or whipped coconut cream.
Notes: The filling is nut-free. Use a different crust to make the pie nut-free, or a neutral crust for less intense chocolate pie. Or use this raw Almond Date Crust for no-bake(Add cocoa powder).If you are sensitive to Oats, use any gluten-free flour blend or use sorghum + white rice flour to replace the oat flour.Nutritional values based on one serving 1 slice of 8, includes the crust.