Ingredients:

For the crust:

• 1 1/4 cup raw almonds
• 1/2 cup unsweetened shredded coconut
• 3 T coconut oil

For the filling:

• One 15 ounce can full fat coconut milk (refrigerated overnight)
• 1 cup natural peanut butter (or another nut butter)
• 3 T maple syrup
• 1/4 tsp salt

For the chocolate:

• 1 cup vegan dark chocolate chips
• 1/3 cup almond milk

Instructions:

• In a food processor, combine the crust ingredients well.
• Once well combined, press the mixture into a greased pie plate. Once the whole mixture has been pressed into the pie plate, stick it in the fridge to firm up. About 30 minutes.
• In a small saucepan, heat the peanut butter, salt and maple syrup on medium heat and stir only until both are mixed well and the peanut butter has softened a bit. Set aside to cool a minute or two.
• To make the filling, your can of coconut milk has to have been refrigerated overnight. Open the can and scoop out the solid white part into a mixing bowl. You can save the remaining liquid in ice cube trays to add to smoothies.
• Using the whipping attachment, whip the coconut into a “cream”. This should take a few minutes. Once you see the coconut milk take on a whipped cream look, gently fold in the peanut butter mixture with a spatula.
• Pour the filling into the pie pan and set in the fridge to chill while you make the chocolate topping.
• To make the chocolate, use a small saucepan on medium heat. Add the chocolate and almond milk to the saucepan and gently heat the mixture, stirring constantly, until everything is well mixed. Make sure there are no lumps. Pour the chocolate mixture on top of the pie and stick in the fridge to set. It will take a couple hours for the chocolate to completely set (it would be best to let it set overnight). Enjoy!