300g dairy free chocolate
1 can of coconut cream
2 tablespoon maple syrup
Pinch of salt
1 teaspoon vanilla extract

METHOD
Preheat oven to 180 degrees, lightly grease a pie dish with coconut oil.
Process amount for oat flour and place aside. Add almonds into a food processor and process until a fine crumb forms, the size of sand. Add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesn’t, try processing for a bit longer.

With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape.

Bake pie crust, uncovered, at 180 degrees for 15 – 20 minutes or until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for about 20 minutes.

Open can of coconut cream and carefully scoop out the solid white coconut cream into a pot, discard the water. Add chocolate chips and stir until combined. Heat over low-medium heat until most of the chocolate is melted. Remove from heat and stir in the optional sweetener, salt, and vanilla until smooth.

Pour chocolate filling into pie crust and smooth out. Place in the freezer, on an even surface, for a minimum of 2 hours, or until firm throughout. Allow pie to sit on the counter for 15-30 minutes before attempting to slice.

Source: www.ohsheglows.com