Paleo Vegan Double Chocolate Pie

4 from 1 vote

Prep Time25

Cook Time0

Chill Time4

Servings: slices

Calories: 437kcal

1 13.5 oz can full fat coconut milk
1 cup pitted dates
¼ teaspoon salt
⅓ cup No Sugar Added SunButter
1 teaspoon vanilla
5 oz dairy free dark chocolate, about ½ cup (plus more for drizzling if desired)

Line a deep dish pie plate with parchment paper and set aside.
Make the crust. Blend the sunflower seeds dates, cacao powder, and salt in a blender until crumbly. Add in water until dough forms and holds together. Press into the bottom of the pie plate and up the sides, making it as even as possible. Place it in the fridge while you make the filling.
Make the filling. No need to wash the blender! Warm the coconut milk and dates up in a small sauce pan over medium heat until the milk is almost boiling. Remove from the heat and let sit 5 minutes to cool. Pour into the blender, add the SunButter and vanilla and blend until smooth. Add in the chocolate and blend again until melted and smooth. Pour the mixture into the crust and refrigerate for at least 4 hours.
Drizzle melted chocolate over the top if desired. Store in the fridge or freezer.