Dark Chocolate Chiffon Pie

1. Preheat the oven to 350 degrees. Generously grease a 9-inch pie pan with coconut oil. 2. To make the crust. Combine the nuts, coconut oil, date paste, salt, and cacao powder in a food processor and pulse until the mixture forms a ball. Press the dough into the pie pan and bake for 10-12 minutes, until fragrant and set. Set aside to cool. 3. To make the filling. Pour the coconut milk into a small saucepan and sprinkle the gelatin on top. Set aside and allow the gelatin to soften for about 5 minutes. In a medium bowl, whisk together the egg yolks, maple syrup, and vanilla, set aside. 4. Take the saucepan of coconut milk and gelatin and whisk over low heat until smooth and warm. Take 1 cup of the warm coconut/gelatin mixture and add it to the egg yolk mixture, stirring constantly. Pour the entire egg yolk mixture back into the saucepan and mix well. Add the chopped cacao, cacao powder, and salt. Whisking constantly, bring the mixture to a simmer and cook for 3 to 5 minutes, until thickened. Transfer the filling to a bowl and refrigerate until cool but not quite set, about 40 minutes. 5. Fold 2 cups of the coconut whipped cream into the filling, then pour the filling into the crust and refrigerate overnight, or for at least 8 hours. 6. Top with the remaining whipped coconut cream and sift cacao powder over the pie. Serve immediately or refrigerate for up to 2 days.

Coconut Whipped Cream

1. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high-speed until it begins to thicken and peaks form. If the cream is too thick, the remaining coconut water can be added, a teaspoon at a time, otherwise, discard it. 2. Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover and refrigerate until ready to use.