Gluten-Free, Vegan, Serves 10

Crust:

• 1/2 cup vegan butter melted
• 1 cup coconut flour
• 3/4 cup pecans chopped
• 1/4 cup brown coconut sugar

Cream Cheese Layer:

• 8 ounces vegan cream cheese
• 1/2 cup powdered coconut sugar
• 2 Tbsp coconut cream

Chocolate layer:

• 1 box vegan instant chocolate pudding
• 2 cups full-fat coconut milk
• 1 box vegan instant chocolate fudge pudding

Topping:

• 1/2 cup coconut cream
• 2 Tbsp powdered coconut sugar
• 1/2 cup pecan halves

Directions:

Preheat the oven to 350 degrees F. In a medium bowl, combine the crust ingredients and press into a pretreated 9-inch pie pan. Bake the crust for 15-20 minutes and let cool completely. In a clean bowl, blend the cream cheese ingredients together until well combined and pour into a cooled crust. Using another bowl combine all the chocolate layer ingredients and mix until everything is well combined. Let set for 5 minutes before spreading over the cream layer. Place into the fridge for 4 hours. When ready to serve, beat the sugar and cream together until peaks form and fold in the nuts. Spread the topping over the pie and serve. Make sure to store it in the fridge.