{Gluten and Dairy Free} Mud Pie

Have you been looking for a Mud Pie recipe that is allergy-friendly? This one is for you, from Simply 123 Allergy Free.  It looks pretty easy and I can't wait to try it!

photo from Simply123 Allergy Free

Ingredients:

Crust:

• 1 1/2 cups raw walnuts
• 1/3 cup unsweetened cocoa or cacao powder
• 1 (packed) cup pitted dates, soaked for 10 minutes in warm water and drained

Filling:

• 12 ounce Daiya cream cheese alternative
• 2 cups Enjoy life chocolate chips or chunks
• 1/2 cup full fat coconut milk 
• 1 teaspoon vanilla extract

Preparation:

Crust:

1. Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it resembles a fine meal. Remove and set aside.
2. Place soaked dates in the food processor and process until small bits remain and it is sticky. Add back in the walnut/cocoa meal and process until well combined.
3. Transfer to a glass pie pan lightly oiled with coconut oil. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides of the pie dish. Put in the freezer to set.

Filling:

1. Melt the chocolate chips over a double boiler or in the microwave. Once melted, work quickly to add to a blender along with the cream cheese alternative, vanilla extract and coconut milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
2. Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until firm. For easiest serving and longer storage, freeze.
3. Serve and top with coconut whipped cream. (Note: SO Delicious now makes a fabulous coconut whipped topping sold in the frozen food section of Whole Foods which is a great alternative to making your own coconut whipped cream.) This pie will keep in the fridge for several days, or freeze for up to a few weeks, covered tightly.

- See more at: http://www.simply123allergyfree.com/2014/12/gfdf-mud-pie.html#sthash.nzfb7ZlP.E5wLf2Gb.dpuf