Low Sodium Vegan Dark Chocolate Pie

Total time4 hr 35 min

Prep time25 min

Cook time10 min

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Ingredients

8 servings

For the crust

1 ½ cups raw almonds
Freshness Guaranteed Raw Almonds Member's Mark Natural Whole Almonds Trader Joe's Nuts Dry Roasted & Unsalted Almonds Frame Almond Raw Diamond Of California Whole Almonds
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1 cup medjool dates, pitted
3 tbsp unsweetened cocoa powder
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

2 cans (13.5 oz each) full-fat coconut milk
10 oz vegan chocolate chips
3 tbsp maple syrup
1 tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

flaky sea salt, for sprinkling (optional)
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This ingredient likely doesn’t work for the diet.

Instructions

1
Add the almonds to a food processor and pulse 8–10 times until coarsely chopped. Add the pitted dates, cocoa powder, and salt, then process continuously for 30–45 seconds until the mixture clumps together when pressed between your fingers — it should hold its shape without crumbling.
2
Transfer the crust mixture to a 9-inch pie dish. Using the bottom of a measuring cup or your fingers, press it firmly and evenly across the bottom and up the sides of the dish to form a uniform crust about 1/4 inch thick. Place in the freezer while you make the filling.

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