Vegan Chocolate Cream Pie (paleo, nut-free option)

Preheat the oven to 350 degrees F (170 C) and grease a 9.5" (I'm guessing a little smaller or larger would be fine) pie plate with coconut oil. If you don't grease it, the crust will likely stick.
In a medium mixing bowl, mix together the coconut sugar, coconut flour, cocoa powder and salt. Add the almond butter, coconut oil, and egg and mix with an electric hand mixer until as well combined as you can get it. Then switch to using your hands to get it fully combined. If using a normal egg, you can easily mix it together with just the hand mixer. The mixture will also be much wetter and stickier in that case than the mixture in the video. I use a silicone spatula to spread it into the pie plate. Whether you use an egg or egg sub, I don't recommend trying to crimp it or doing anything fancy with this crust.
1/2 cup (100 grams) coconut sugar, 1/4 cup (32 grams) coconut flour, 1/4 cup (29 grams) Dutch-process cocoa powder, 1/4 teaspoon salt, 1/4 cup (64 grams) natural almond butter, 4 teaspoons (19 grams) refined coconut oil, 1 tablespoon vanilla extract, 1 egg replacer
Press it up the sides and over the bottom of the prepared pie plate. Bake for 12 minutes or until it's slightly puffy. It won't be firm. Let cool completely, about 30-45 minutes, while you prepare the filling. I recommend filling the crust the day of serving.
In the bowl of a food processor or a high-speed blender, add all the filling ingredients, in the order listed, and blend for about 30-60 seconds or until totally smooth and no lumps of dates remain. Pour the filling into the cooled crust and place the pie in the refrigerator for 2 hours or until the filling is firm and no longer jiggly. While it's chilling, prepare the chocolate nest.
1 1/2 cups (360 grams) warmed coconut cream, 1/2 cup (105 grams) pitted dates, 2/3 cup (133 grams) coconut sugar, 3/4 cup + 1 1/2 tablespoons (98 grams) Dutch-process cocoa powder, 2 tablespoons + 3/4 teaspoons (32 grams) refined coconut oil, 2 1/4 teaspoons vanilla extract, 1/2 teaspoon salt
Mix together the melted chocolate, 1/4 cup coconut and salt until well combined and then scoop onto a piece of parchment paper (I put the paper on a small cutting board that I can fit in the fridge). Form it into a small nest. Create a little space for the eggs. Cover with additional 1 1/2 teaspoons coconut, if desired. Refrigerate for about 30 minutes or until firm and then top with Easter eggs or raspberries.
3 tablespoons semi-sweet chocolate chips, 1/4 cup + 1 1/2 teaspoons shredded unsweetened coconut, pinch salt, 3 raspberries
Refrigerate pie for up to 2 days or freeze, very well packaged, for up to 1 month. For a soft cream pie texture, serve room temp. For a fudgier pie, serve cold. Note that the crust becomes softer and more crumbly when cutting after the first day. You can see in the video that it cuts pretty decently on the first day.

Vegan Chocolate Cream Pie (paleo, nut-free option)

Ingredients

For the filling:

For decoration:

Instructions

Notes

Nutrition