Chocolate Silk Pie

Chocolate Silk Pie Recipe
vegan, gluten-free, refined-sugar free, plant-based

Pie Crust Ingredients:

• 1, 15 oz. can Chickpeas (drained and rinsed)
• 1/4 cup Pure maple syrup or raw honey
• 4-5 Tbsp Oat or brown rice flour (can also use whole wheat flour if gluten is not an issue)
• 1 Tbsp Water if needed

Filling Ingredients:

• 16 oz. Tofu (silken or firm)
• 1/3 cup Dutched cocoa powder
• 1/3 cup Pure maple syrup or raw honey
• 1 tsp Pure vanilla extract
• 1 Tbsp Nut butter

Pie Crust Instructions:

1. Preheat oven to 325°F and line a pie form with parchment paper.
2. Add chickpeas, sweetener, and flour to a food processor and process until the ingredients start to form a ball.
3. If the mixture is not coming together add the water. If the mixture seems too moist, add more flour one tablespoon at a time. 
4. Place dough between two sheets of parchment paper and gently roll out until it is approximately 1/4 inches thick and the circle is large enough to fit in the pie form.
   
5. Carefully peel off the parchment on both sides by flipping dough and peeling back the top layer. Then transfer the dough along with the bottom layer of parchment paper on to pie form. At this point you can press the dough into the form, fix any tears with wet fingers, and trim the top.
6. Alternatively you can press the dough out in a parchment-covered pie for by wetting your hands and gently spreading out the dough to fill in the pie form; make sure it is an even layer in the form. 
7. Prick the bottom with a fork and bake for 15-20 minutes until the crust is browned.
8. Let cool.

Filling Instructions:

1. Place all ingredients to a blender, and blend until very smooth.
2. Pour into the cooled pie crust and refrigerate until firm (approx. 3-4 hours).