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Preheat the oven to 350
To the bowl of a food processor add the oats and coconut and process until the texture of graham cracker crumbs
Add the coconut oil and maple, process until evenly mixed
Grease up a 9 inch pie plate with coconut oil (with a brush or paper towel)
Add the crust to a pie plate
Press the crust using your fingers, the back of a spoon, or the bottom of a measuring up until evenly coated on the bottom and up the sides and well pressed
Bake for 15 minutes or until golden brown
Set aside to cool
While the crust is cooling, rinse the food processor bowl and then add the tofu
Process until smooth
While the tofu is processing, melt the chocolate in a microwave safe medium bowl
Add the melted chocolate quickly to the tofu while the processor is off, then turn it back on and let run until completely incorporated (you need to work quickly to prevent the chocolate from hardening)
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Vegan Whipped Cream (Coconut Whipped Cream)
Ingredients
1 (14 oz) can Coconut Milk
1 teaspoon Vanilla Extract
Instructions
Place the can in the refrigerator overnight
Open the can and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can)
In a large bowl, whip the coconut cream on high until medium/firm peaks form (you can pull the whip out and turn it up and the peak stays put)
Enjoy!! Lasts for about 3 days in the fridge, but will need a stir or rewhip
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