Chocolate Cream Pie #lc

In a bowl of food processor add the entire batch of cookies (Chocolate Wafers (if using my Oreo cookies recipe, if not add 220g any dark cocoa) cookies, and process for one minute.

Pour in melted olive oil and applesauce.

2 tbsp melted butter or olive oil
3 tbsp unsweetened applesauce (maybe use soaked dates instead?)

Transfer the wet cookie crumbs onto a pie plate or any other baking pan, and press firmly with the back of the spoon and with your hands.

Let it bake for 10 minutes, to firm it up a bit, and cool completely.

Mix in a sauce pan:

1/4 cup unsweetened cocoa powder (25g)
1/2 tsp salt
3 tbsp tapioca starch or cornstarch

Slowly poor in and stir:

2 cups milk, dairy or non-dairy (480ml) (maybe almond milk and coconut milk?)
1/4 cup liquid sweetener (maple syrup, agave or honey)

Let it cook over medium heat, and when it starts to bubble, let it cook for 1-2 minutes until it thickens.

Remove from the heat, add the dark chocolate and mix until the chocolate is melted.

3.5 oz dark chocolate (100g)

Imediatelly pour the filling into the cookie crust, shake it up a bit to spread evenly and cover with plastic wrap.

Place in the fridge for 4 hours or overnight.

Slice and serve with a spoonful of homemade whipped cream or Greek yogurt.

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