Chocolate Silk Pie

Serves: 16
Total time: 2 hours

Ingredients:

Crust

• 2-2/3 cups King Arthur Gluten-Free Flour
• 1/2 tsp Redmond Real Salt Sea Salt
• 1-1/2 cups coconut sugar
• 1/2 cup plus 2 Tbsp vegan butter, melted
• 1/2 cup plus 1 Tbsp Nutiva Organic Coconut Oil with Buttery Flavor, melted
• 1 tsp vanilla extract
• 2 egg yolks
• 3 Tbsp ice water
• 1 tsp Bragg Organic Raw Apple Cider Vinegar

Filling

• 3 avocados
• 1/3 cup HU Kitchen Gems Snacking & Baking Dark Chocolate
• 1 tsp SunButter Natural Sunflower Butter
• 3 Tbsp pHresh Products Organic Cacao Powder
• 7 Tbsp maple syrup
• 1 small can coconut cream
• 3 Tbsp Sproud Plant-Based Milk
• 1-1/2 tsp vanilla extract
• 3 Tbsp Nutiva Chia Seeds

Whipped Coconut Cream

• 1 can coconut cream, chilled overnight

Topping

• 2 squares HU Kitchen Dark Chocolate Bar

Instructions:

1. Preheat oven to 375°F. Grease pie pan.
2. In a mixer, combine flour, salt, and sugar. Mix in melted butter until well combined. Add egg yolks, vanilla, and ice water; mix until dough forms.
3. Press dough into greased pie pan, smoothing as much as possible. Bake 15 to 20 minutes until golden brown. Do not overcook; crust will continue to firm after baking.
4. Meanwhile, in a powerful blender, combine all filling ingredients except HU Gems; blend until smooth.
5. Over low heat, melt HU Gems and stir into avocado mousse.
6. Scoop hardened coconut cream into a mixing bowl, leaving any clear liquid behind. Using a mixer, whip until light peaks form.
7. When crust is cool, pour in filling. Top with a layer of whipped coconut cream.
8. Shave chocolate squares over the top. Refrigerate for 60 minutes to set.