Ingredients
filling:
2-3 Tbsp maple syrup, grade B
1/4 tsp salt
11oz coconut cream, chilled
1/4 cup virgin coconut oil, melted
1/3 cup raw walnuts
crust:
2 1/2 cups raw walnuts
1 cup rolled oats
2 Tbsp virgin coconut oil
1/4 tsp salt
1/8 tsp cinnamon
1 1/2 Tbsp maple syrup, grade B
chocolate:
1 Tbsp virgin coconut oil
1/4 cup vegan chocolate chips (or use cacao powder for raw)
Preparation
In a blender or food processor, blend the walnuts and oats until a fine crumbly mixture forms. Pour this mixture into a large mixing bowl.
To the bowl, add the remaining crust ingredients: coconut oil, salt, cinnamon and maple syrup. Fold until the mixture becomes thick and pliable, like a dry cookie dough.
Grease an 8" pie dish with coconut oil. Then spread the crust along the bottom of the pie dish. Set aside. In a blender, add all the filling ingredients and blend until silky smooth. It is ok if the chilled coconut cream melts a bit, it will just re-firm up when chilled. Pour the mixture into the pie dish.
For the chocolate, malt the chocolate chips and the coconut oil together and stir until silky smooth. Use a microwave for easiest melting. Stovetop is your next option.
Swirl the chocolate over top the walnut cream filling in one big spiral. Then using a toothpick or a butter knife, glide from the center of the spiral outwards, continue all the way around. You can swirl a second time by going in the reverse direction with the toothpick or knife.
Place the pie in the freezer for about 30-45 minutes. Or until the pie is soft and fluffy, yet chilled enough to slice. The key to the texture is to chill it to the perfect amount. If you over-chill and it is too hard, simply leave it out at room temperature until softened.
