We think you'll love this Vegan Chocolate Silk Pie we made for National Pie Day. We used all plant-based ingredients as well as Take Two Barleymilk made from upcycled barley, and it's totally delicious.
• 1 1/3 cup Take Two Original Barleymilk
• 8 ounces dark chocolate chips
• 1 medium avocado
• 1/4 cup coconut sugar
• 1 prepared (9-inch) pie crust
• Coconut whipped cream for serving
• Grated dark chocolate for topping
• Sea Salt Flakes (optional)
• 1 tsp vanilla extract
• 1/4 cup agave
• 1/4 cup maple syrup
Heat pie crust as directed on packaging.
In a saucepan, melt chocolate chips and stir in Take Two Original Barleymilk until well combined.
Let mixture cool for several minutes, then transfer to blender or food processor and add avocado as well as coconut sugar, agave/maple syrup and vanilla extract to taste then blend until smooth.
Pour the mixture into your pie crust and let cool in the refrigerator for 4 - 5 hours.
Spread a pinch sea salt over chocolate mixture, then cover pie with coconut whipped cream.
Grate dark chocolate over pie for garnish.
Refrigerate for a few more minutes then serve!