(Recipe adapted from Angela Liddon’s website: OhSheGlows, Chilled Dark Chocolate Pie with Toasted Almond Crust. Angela’s recipe includes a delicious strawberry compote.  In place of the compote, I cut strawberries and placed in a spiral on top of the pie.)

Pie Crust Ingredients

• 3/4 C raw almonds (I soak them in filtered water with salt and vinegar, for 6-8 hours before using. I’ve found this to increase their digestibility.)
• 1/4 C coconut oil
• 3T maple syrup
• 1/4 tsp sea salt

Filling Ingredients

• 2 bags chocolate chips (20 oz.) (I used dairy free chocolate chips.)
• 1 15 oz can coconut milk, chilled in the fridge overnight
• 2 T maple syrup
• pinch of salt
• 1 tsp vanilla extract
• 1 1/2 C rolled oats

Topping

• 1 lb. strawberries, washed and sliced

Crust Preparation Steps

1. Preheat oven to 350 degrees and grease pie plate.
2. Process almonds in food processor.
3. Add the coconut oil, maple syrup, salt, and oats. Process until crust is sticky.
4. Press crust into pie pan.
5. Bake at 350 degrees for approximately 10 minutes. Cool 20 minutes.

Filling Preparation Steps

1. Heat coconut milk cream and chocolate chips on low heat in saucepan, until just melted. Remove from heat.
2. Add the rest of the ingredients and thoroughly combine.
3. Pour into cooled pie crust and freeze at least two hours.
4. Allow pie to sit on counter and thaw approximately 15-30 minutes before serving. (I remove the pie from the freezer and then prepare the strawberries and place them on top of the pie, immediately before serving.)