What’s Valentine’s Day without a little chocolate? While most chocolate cream pies require mountains of whipped heavy cream and sugar, this vegan version uses luxurious coconut milk for a dairy- and soy-free take on the French classic. And the press-in crust means you don’t have to turn on the oven.
Tip: Make this pie into single servings by using removable-bottom mini tart shells.
Line bottom of 9 in (23 cm) springform pan with round of parchment paper. Line side of pan with strip of parchment paper. Set aside.
For crust, in food processor, pulse dates until minced, stopping to scrape down sides. Add sunflower seeds and salt. Pulse again until fully incorporated and mixture holds together when pressed between fingers. Transfer to bottom of prepared pan and press firmly to compact.
For filling, in medium saucepan over low heat or using double boiler, melt chocolate chips and coconut oil. Cool to room temperature, but still liquid. In bowl of stand mixer or using hand mixer, beat 1 cup (250 mL) coconut milk until fluffy. (Use thick cream top of milk only; discard water or save it to use in smoothies and soups.) Whisk in cocoa powder or raw cacao powder and vanilla. Fold chocolate mixture into coconut milk mixture until blended. Pour on top of prepared crust, smoothing out top. Chill overnight.
For coconut whipped cream, whip 1/2 cup (125 mL) coconut milk until fluffy in bowl of stand mixer or use hand mixer. (Again, use thick cream top of milk only; discard water or save it to use in smoothies and soups.) Chill until ready to serve.
To serve, unhinge springform pan and carefully remove parchment ring around sides. Slice pie and dollop with coconut whipped cream and a few raspberries.
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