Instructions

Crust:

1. Heat oven to 350 F.
2. Using food processor or blender, pulse together almonds, chia seeds and oats into course meal. Place in medium bowl and set aside. 
3. Blend dates, cashew milk, cacao powder, coconut oil, baking soda, and salt until smooth. 
4. Add blended mixture to oat and almond meal. Stir until fully incorporated. 
5. Add batter to greased pie dish, using spatula to form batter into pie crust. Place in oven and bake for 20 minutes. Set aside to cool.

Filling:

1. Place all pudding ingredients in saucepan and whisk thoroughly. 
2. Place over low heat for 5-10 minutes, whisking constantly until pudding-like consistency is achieved. Take mixture off heat and allow to cool for 5-10 minutes. 

Coconut whipped cream:

1. Open coconut cream. Discard liquid layer.
2. Add cream, vanilla extract and maple syrup to large mixing bowl or base of stand mixer and mix on high for 5 minutes. 

To assemble:

1. Use hands to press crust flat to shape of pie dish. 
2. our pudding mixture over crust and even out with cake spatula. 
3. Place pie in fridge for 10-15 minutes to set.
4. Remove pie from fridge and add coconut whipped cream.
5. Garnish with dark chocolate shavings. 
6. Serve chilled.