Dairy-Free Chocolate Pie
| Servings |
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Ingredients
- 1 MI-DEL® Gluten Free Chocolate Snap Pie Crust
- 1 can coconut milk
- 1/4 cup arrowroot flour
- 1/4 cup Chatfield's® Carob Chips
- 1/2 cup Chatfield's® Double Dark Semi-Sweet Chips
- 1 tsp vanilla
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup
Ingredients
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Instructions
- Remove the plastic covering from the Mi-Del Pie Crust and set aside.
- Heat a saucepan to medium heat and add the filling ingredients. Stir until well blended and the chocolate chips are melted and it starts to thicken.
- Pour into the pie crust, cover with saran wrap and let sit in the fridge for at least 2 hours.
- When firm remove from the fridge and top with whipped cream. slice and enjoy.
Recipe Notes
- Keep your pie in the refrigerator for up to one week.
- If you prefer your pie to be sweeter, use Chatfield's® Semi-Sweet Chips.
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