It is difficult to find dairy-gluten free desserts, so this pie will be a treat, and vegan!
There are two types of crust, baked or no-baked.
Serves 12
Filling sets for 6 hours or up to 2 days
Chill the coconut milk overnight
CRUST:
1 2/3 cups (215 g) organic old-fashioned rolled oats
1/4 cup (30 g) coconut sugar
1/4 tsp. (1,2 g) sea sat
1/4 cup (60 ml) melted coconut oil
1. Preheat the oven to 350F (175C).
2. In a blender or food processor, first blend the oats, sugar and salt, then the coconut oil. It will be like a cookie dough.
3. In a tart tin, use wet hands or a flat bottom of a glass to press the dough into and up the sides.
4. Bake for 15-20 minutes, until it is dry on top and fragrant.
5. Cool completely before the filling.
NO-BAKE CRUST:
1 1/2 cups (195 g) organic pitted dates
1 1/2 cups (195 g) organic pecans or skinned orated hazelnuts
little water or almond butter
1. In a flood processor, pulse the dates and nuts. If needed, add a little water or almond butter
2. Press into the pice tin.
3. Chill before the filling.
FILLING: (Refrigerate at least for 6 hours.)
1 pound (455 g) medium-soft or firm organic tofu, drained, room temperature
1 Tbs. (15 g) cocoa powder
2 Tbs. (30 ml) diary-free milk or vegan nondairy milk
1 tsp. (5 ml) vanilla extract
1 tsp. (5 g) organic orange zest or instant coffee (optional)
1 3/4 cups (225 g) melted dark chocolate chips
1. Blend in a food processor all the ingredients except the chocolate chips.
2. When the mixture is at room temperature, add the melted chocolate.
3. Blend again until the mixture is uniformly chocolatey and creamy.
4. Smooth the filling onto the cooled pie crust, piling high.
5. Refrigerate for at least 6 hours or up to 2 days.
6. After 6 hours, cover it.
TOPPINGS: (It can be made up to a week before hand.)
14-ounce (415 ml) can of organic coconut milk, unshaken and chilled overnight
2 Tbs. (30 g) organic maple syrup
1/2 tsp. (2,5 ml) vanilla extract
1. Remove the coconut milk from the refrigerator but do not shake it!
2. Scoop out the hardened coconut milk into a bowl. Leave the coconut water behind (store in a glass jar in the refrigerator for other usages).
3. Hand whip or hand mixer until slightly fluffy.
4. Add the maple syrup and vanilla extra. Do not whip.
5. Store in airtight container in the refrigerator.
BERRIES or FRUITS:
Your choice of organic.
SERVE:
organic, vegan/dairy-free coconut whipped cream
1. Remove the pie from the tin, leave at room temperature for 5-10 minutes.
2. Side and serve chilled with berries and/or fruits topped with whipped cream.
