This Easy Chocolate 'Cream' Pie is perfect for a healthy breakfast or dessert!
- 1 cup Nature's Path Gluten-Free Oats (3 packets)
- 1/2 cup unsweetened coconut flakes
- 4 1/2 Tbsp. coconut oil melted
- 1 Tbsp. pure maple syrup
- 1/2 tsp. ground cinnamon
- 1 Pinch sea salt
- 2 Tbsp. ground flaxseeds
- 6 Tbsp. water room temperature
- 1 large large ripe avocado very ripe
- 1 large banana very ripe
- 2 large Medjool dates pitted
- 1/2 cup cashews soaked overnight
- 1 Tbsp. unsweetened cocoa powder
- 1/2 Tbsp. pure vanilla extract
- 1 Pinch sea salt
- 3 Tbsp. unsweetened coconut flakes
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Preheat the oven to 350 degrees F.
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Puree all the crust ingredients in a food processor until it forms a dough consistency. Transfer to a large bowl and add the ground flaxseeds and the water. Stir the mixture with a spoon and use your hands to ensure the flaxseeds and water mix into the dough evenly.
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Transfer the dough to a glass pie dish and use your hands to spread out the dough on the bottom of the pie dish and about 1/2 inch up the sides of the pie dish. Bake in the oven for 25 minutes or until the crust is golden brown.
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Puree all the filling ingredients in a food processor and puree until smooth. Transfer the filling into the baked pie crust and sprinkle with additional coconut flakes. Serve immediately or place in the refrigerator until ready to serve.
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Store leftover pie covered in the refrigerator for up to 5 days.
Be sure to purchase raw cashews (unsalted and not roasted) so that they become creamy after you soak them. The recipe won't work as well if they're not raw.
Be sure to purchase unsweetened coconut flakes and unsweetened cocoa powder so you're not adding sugar to your recipe.