Chocolate Velvet Pie

Serves 10

Crust

• 3/4 cup flour (I use spelt)
• 3/4 cup cookies crumbs or almond flour
• 2 Tbsp coconut oil, melted
• 2 Tbsp natural maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp salt

Chocolate Filling

• 2 7-oz (200-g) bars good-quality pareve chocolate, melted
• 1 12-oz (340-g) can coconut cream
• 3 full Tbsp pareve cream cheese
• 1 tsp vanilla extract
• 1 tsp espresso liqueur (I use De Karina)
• 1/4 tsp instant coffee
• grated chocolate, for garnish (optional)

Preheat oven to 350°F (175°C).

To prepare the crust, place all ingredients in a medium-size bowl and mix to combine. Press onto the bottom and sides of a greased pie dish. Bake for 8–10 minutes. Cool.

To prepare the filling, place all ingredients in a large bowl. Blend with an immersion blender until creamy. Pour into the cooled crust, smoothing the top. Garnish with grated chocolate, if desired.

Freeze. Remove from freezer a few minutes before serving.