Oh She Glows Vegan Chocolate Pie

A few of my friends on Instagram were interested in the chocolate pie that I made for Friendsgiving. I followed one of my favorite online Vegan Queen’s recipes.  While the texture was incredible, it was a pretty rich chocolate taste–and I love dark, dairy-free chocolate. So, I have posted how I made the Oh She Glows Recipe this time around and have added some suggestions as to how I’ll make it next time.IMG_7807
PS Strawberries aren’t in season, which is what the original recipe calls for as a topping; however, an amazing pastry chef at Friendsgiving had made a cranberry, cherry, ginger jam for one of her cakes and it went perfectly with the chocolate pie. I do believe that fruitiness was what my pie was missing.

Chilled Dark Chocolate Pie with a Toasted Almond Crust (Original Oh She Glows Recipe…I italicized what I used/did)

For the crust (adapted from Oh She Glows pecan pie crust):

3/4 cup raw almonds
1/4 cup coconut oil
3 tablespoons maple syrup (I used 3 dates worth of date paste)
1/4 teaspoon fine grain sea salt
1/2 cup oat flour
1 cup rolled oats

For the filling:

1 bag dark chocolate chips (about 340 grams) (I used 1.5 bags of Chocolate Dream Chips)
1 (15-ounce) can full-fat coconut milk, chilled in fridge overnight (I used 2 cans)
Liquid sweetener, to taste (optional, I used 2 dates worth of date paste)
Pinch of salt (I did not add salt)
1 teaspoon pure vanilla extract (I used vanilla bean paste)

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If I had a do-over I would:
1. Make my Grand Marnier coconut whip
2. Make a sweet and tart fruit compote of some kind to go with it (it’s in the recipe for a reason silly)
3. Consider adding more date past to the chocolate filling, but, really, the texture is incredible and the taste is good.  I think it just needs some great toppings
4. I might just use this chocolate as a layer in a vegan trifle-type dessert next time too

 

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