Barley Free Vegan Dark Chocolate Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- 3 tbsp unsweetened cocoa powder
- ¼ tsp fine salt
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
For serving
- flaky sea salt, for sprinkling (optional)
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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