Vegan Strawberry Chocolate Pie Recipe

For the pie crust:

• Simply mix all pie crust ingredients and press the crust with your hands into a pie dish.
• Place into freezer for 30 minutes.

For the strawberry mousse:

• Blend half the strawberries with the silken tofu, vanilla extract and 2 tablespoons of icing sugar until smooth.
• Cut the other half of the strawberries into small pieces and set aside.
• Open can of coconut milk, taking care not to shake it.
• Scoop coconut cream solids into cold mixing bowl.
• Beat coconut cream using electric mixer until stiff peaks form.
• Add 2 tablespoons of icing sugar and more vanilla extract (optional) to coconut cream; beat for another minute.
• Gently fold in the whipped coconut cream to the strawberry mix and add the strawberry pieces.
• Once mixed, place the strawberry mousse onto the pie crust.
• Freeze for 30 minutes.

For the chocolate layer:

• In a small sauce pan, heat the coconut milk until warm.
• Pour the warm coconut milk over the chocolate chips, add coconut oil and vanilla extract and mix well for a few minutes until the chocolate chips have completed melted and the icing starts to cool down and thicken.
• Pour chocolate icing over the strawberry mousse layer and refrigerate for 4 hours until set.