This creamy No Bake Chocolate Pie is perfect for the holidays! It uses a nut-based crust and the filling is made in a blender, meaning it requires minimal prep work and the end result is a creamy, chocolate-y pie. Plus, the entire recipe is dairy free!
Take the plastic cover off of the Diamond Nuts pie crust, but keep the crust inside the foil; set aside.
Add the coconut cream, cornstarch, almond butter, milk, and sugar to a blender; set aside.
Melt chocolate chips and coconut oil together in a small saucepan over low heat, whisking frequently until the chocolate has melted. Pour melted chocolate into the blender.
Blend mixture for at least 30 seconds or until it's smooth. You may need to scrape down the sides once or twice.
Pour chocolate mixture into the pie crust, using a spatula to smooth it out so that there aren't any bubbles on top (the bubbles occur from blending the mixture--they're totally normal but we want to smooth them out so that the final product is bubble-free).
Place pie in the refrigerator for anywhere from 12-24 hours. Before serving, remove pie from the refrigerator and top with chopped chocolate and/or sea salt. Enjoy!
*May also sub arrowroot powder or all purpose flour