(Dairy-Free) Chocolate Cream Pie

For Chocolate Crust:

• 1 1/2 cups All-Purpose Flour
• 1/3 cup Cocoa Powder
• 6 tbsp. Ice-Cold Water
• 1/3 cup Extra Virgin Olive Oil
• 1/4 cup Brown Sugar or Maple Syrup

For Dark Chocolate Cream Pie:

• 1 cup Sweet Potato Puree
• 1 1/3 cup Ripe Avocados, (about 2 medium avocados)
• 1/2 cup 100% Pure Maple Syrup
• 2 cups Dark Chocolate Chunks, (melted)
• 3 tbsp. Cocoa Powder
• 1 tsp. Vanilla Extract

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For Chocolate Crust:

1. Preheat oven to 350F.
2. In a large bowl, mix together the flour, cocoa powder, and sugar. Then, use your fingers to pinch in the extra virgin olive oil until it forms a crumb-like texture.
3. Add in the ice-cold water, a tablespoon at a time. Knead the dough with your hands until it is smooth. Wrap tightly in saran wrap to sit for 30 minutes in the refrigerator.
4. Roll out the dough inbetween two large pieces of parchment paper until 1/8" to 1/16" thick, depending on your preferences. Place the dough over a greased pie pan and gently press it into the pie pan. Trim off any remaining dough.
5. Bake for 25-30 minutes. Check halfway to make sure the edges are not burning.

For Chocolate Cream Pie:

1. In a high-speed blender or food processor, combine all ingredients together. Pulse 1-2 times, then blend on low speed until smooth.
2. Spoon the chocolate cream into the prepared (baked and cooled) pie crust pan. Evenly spread out the cream. Wrap in saran wrap and refridgerate overnight.
3. Serve with regular whip cream or coconut cream, then garnish with dark chocolate shavings. Enjoy!

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