We LOVE this grain free and vegan chocolate cream pie. Many times we will bring it out for special celebrations like Pi Day, 3.14 aka at March 14. 
You can has this quick & easy pie to made in a few hours. You’ll need a bag of Momma’s Mammoth Munch, flavor of your choice. Plus additional nuts (almonds, pecans or walnuts). Dates, full fat coconut milk, maple syrup, cocoa powder, arrowroot flour, whip cream, chocolate bar, sea salt & vanilla. 
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Crust: 

• 1 ½ C Momma’s Mammoth Munch
• 1 C pecans, walnuts or almonds
• 1 C pitted dates

Plus in nuts in food processor or high speed blender until you have a coarse mixture. Slowly blend in dates until it becomes a sticky mixture. If it’s too dry add a few more dates, one at a time until you reach the right texture. Pat down in a pie pan. Set aside. 
Filling:

• 13.5 oz can of full fat coconut milk
• ¼ c maple syrup
• ⅔ C cocoa powder
• 1 TBSP arrowroot flour
• ½ tsp vanilla extra
• dash sea salt

Use only cream from the can of coconut milk. To get cream from a can of coconut milk put it in the refrigerator for a 2-4 hours until is separates. Take the top the creamy top part of the coconut milk to use for this recipe. Save the watery portion for smoothies. Whisk the milk to break up the clumps. Then whisk the powdered cocoa, maple syrup, salt and vanilla extract. Pour into the crust, spread evenly, refrigerate for 2 hours or more until serving. Top with whipped coconut cream (homemade or from the store)

Coconut Whip Cream

• 13.5 oz can of full fat coconut milk
• 1 tsp of maple syrup

Place can in refrigerator for up to 2 days. I've even done this over night and it work. Chill your bowl and beaters for about 30 minutes before, however if you forget it will still work. Scoop out just the creamy top of the coconut milk. Beat this on high speed until peaks form. Now add the maple syrup beat well. Keep refrigerated until serving time. Whip again is needed. 

To serve drop a dollop of coconut cream onto a slice of pie with shavings from a dark chocolate bar. It'll have your friends and family swooning for more. 

This weekend I made a new kind of granola. It's amazing at least my husband and I think so, the teen not so much. This granola is on the savory side. It would be great on top of brie with touch of onion jam. Since there are dairy allergies in our house we have started using Jules Foods cashew brie, which can be purchased at Vida Pour Tea in Greensboro located on State Street in Irving Park. I love this sweet tea shop, Sarah has several varieties of hand crafted teas, in addition to carrying locally made baked goods, kefir, kombucha and coffee. You can also find sleep, baby, feminine & masculine care products. In addition to ceramics, natural dental, honey, ayurveda, and plenty of tea-ware of course. If you are local go check out her shop and tell the girls behind the counter Mary sent you.  Otherwise you can visit her online. 

I have had a love affair with pumpkin spice way before pumpkin spice lattes were a thing. I remember going to pumpkin farms looking for the perfect pumpkin and cookbook to go with that pumpkin. It was my favorite fall ritual. Soon pumpkin spice lattes appeared on the scene, yes  I fell in love with those too. However as I have grown and my tastes have changed I find pumpkin spice lattes have a bit too much sugar for me. If I have a craving for one, I will make it at home with  a nice cup of coffee, pumpkin puree, coconut cream, pumpkin spice and just a touch of sweetener. I usually use maple syrup, coconut sugar or stevia. 

In light of it being fall and pumpkins are everywhere, we are no offering our Pumpkin Spice Granola, original (sweeten with maple syrup), sugar free (sweeten with stevia) and nut free (made just with seeds and hemp hearts). 

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