Chocolate Cream Pie
2 cups nuts (walnuts, cashews, almonds, pecans)
2 cups pitted dates
¼ cup oats
2 tsp coconut oil, melted
1 package Chocolate Instant Pudding
1 ¾ cup non-dairy milk
1 tsp vanilla extract
9 oz tub non-dairy whipped topping, defrosted
1/2 cup chocolate chips, melted
Optional toppings: whipped cream, melted chocolate chips for drizzling
For the no-bake crust:
For the crust:
In a food processor, add the nuts, dates, oats and coconut oil and pulse to combine.
Press firmly into the bottom and sides of a pie dish to form a crust.
Refrigerate while you prepare the filling.
For the filling:
Blend together the instant pudding mix with the non-dairy milk and vanilla extract until smooth.
Pour the mixture into a large mixing bowl and fold in the whipped topping and melted chocolate.
To assemble the pie:
Top the chilled pie crust with the pudding filling.
Refrigerate for at least 1 hour then cut into slices, optional: top with whipped cream and the melted chocolate drizzle) and enjoy!