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Make the crust: add the first 5 ingredients into a food processor and mix until fully incorporated (here's the deal - I don't really measure when I make the crust, but I adjust if I need to - it the crust is too sticky, add in a handful of nuts, if it's too dry, add in a few more dates and some more almond milk. If you don't want coffee in it, omit it, or use leftover brewed coffee from earlier that morning).
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Grease a 9-inch pie plate with coconut oil.
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Press the crust and use your hands and fingers to press it in the bottom and up the sides.
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Place the crust in the freezer while you make the filling.
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Place the rest of the ingredients into a high-speed blender (to grind the chia seeds) until thickened. Pour into crust and place in fridge for 4 hours or until completely firm in the middle. Place a can of full fat coconut milk in the fridge while the pie is chilling.
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After a few hours, remove the can of coconut milk from the fridge, and very carefully, open the top and scoop out the solidified cream (save the milk for a later use).
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Place the cream in a stainless steel bowl and using either a hand mixer or stand mixer, whip the coconut cream for a minute or so, and slowly add in the maple syrup, one tablespoon at a time (you can always add more sweetness). Whip until the maple syrup is incorporated and the cream gets a bit fluffy (it won't become the exact texture of whipped cream, but close). Add to the top of the pie and place in fridge to firm up.
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Serve chilled - ENJOY!