Chocolate Pie with Graham Cracker Crust (Paleo, Vegan, Gluten Free, Raw)

8 standard portions

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Ingredients

• 1 cup walnut halves and pieces
• ¼ cup soft, pitted Medjool dates ¼ cup = ~4 large dates
• 1 teaspoon ground cinnamon
• Pinch of sea salt
• 1 cup coconut cream
• ½ cup soft, pitted Medjool dates ½ cup = ~8 large dates
• 3 ounces dark chocolate melted
• ¼ cup melted coconut oil
• 2 teaspoons vanilla extract

Method

1. To make the crust, in a food processor with an “S” blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
2. Transfer the crust mixture to a glass pie dish*, and press it across the bottom and halfway up the sides. (*I actually divided mine into two 4.5 inch mini spring-form pans .)
3. Rinse the food processor.
4. In a small saucepan*, heat the coconut cream just slightly. (*Being lazy, I microwaved it for 45 seconds in a glass measuring cup.)
5. Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.
6. Pour the filling over the crust and chill to set.
7. When you’re ready to serve the pie, top it with whipped coconut cream.
8. Store any uneaten pie in the refrigerator for up to 4 days. (As if you’d actually have any left!)