Gluten-Free, Vegan, Serves 8

Crust:

• 38 full-sized chocolate cookies of choice crushed into crumbs
• 8 Tbsp vegan butter melted
• 1 tsp instant espresso powder

Pudding:

• 1/3 cup arrowroot starch
• 2 Tbsp Cacao powder
• 1/4 tsp sea salt
• 1 1/2 tsp instant espresso powder
• 1/2 cup coconut cream
• 2 1/2 cups full fat coconut milk
• 1 cup xylitol sugar
• 8 oz dark chocolate roughly chopped
• 2 Tbsp vegan butter
• 1 tsp pure vanilla

Whipped cream:

• 2 cups coconut cream
• 1/3 cup arrowroot starch
• 1 tsp pure vanilla

Directions:

Pretreat a 9-inch pie pan with a non-stick option of choice. In a large bowl combine all the ingredients for the crust and mix until well combined. Press the crust into the pie pan and place in the freezer for 30 minutes. Meanwhile, in a medium bowl whisk together the arrowroot, cacao powder, salt, and espresso. Once combined, whisk in the cream until evenly distributed. In a saucepan, combine milk, sugar, and chocolate. Cook over medium heat stirring constantly until the chocolate has melted. Remove from heat and add 1 cup of chocolate liquid to the powdered mixture and whisk until smooth. Transfer all contents back into the pot and cook over medium-high heat stirring constantly. Once the mixture boils cook an additional 1-2 minutes or until pudding coats the back of a spoon. Remove from heat and stir in the butter and vanilla. Allow pudding to cool and transfer into the pie shell. Cover pudding and refrigerate for at least 6 hours. In a large bowl whip the ingredients for whipped cream and scoop out onto pudding. Top with chocolate shavings and serve chilled.