This pie is for all of you chocolate lovers out there! It is rich in antioxidants thanks to the cacao powder. And the coconut oil lends a rich creamy texture. Enjoy!

Chocolate Mocha Pie

For Crust:

• 1 1/4 cups gluten-free oats
• 3/4 cup all-purpose gluten-free flour
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tbsp cacao powder (or unsweetened cocoa powder)
• 3/4 tsp salt
• 1/2 tsp cinnamon

For Pie filling:

• 3/4 cup hot decaf coffee
• 1 cup cacao powder (or unsweetened cocoa powder)
• 7 ounces dark chocolate bar, melted, slightly cooled (Aim for 70% cacao content or higher)
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• 2/3 cup coconut oil, melted and slightly cooled
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350 degrees F.

2. Make the crust: Pulse oats, gluten-free flour, coconut oil, maple syrup, cacao powder, salt and cinnamon in a food processor until oats are coarsely ground. Firmly press into bottom and up the sides of a 9-inch pie pan. Bake until crust is golden brown, 20-25 mins. Let cool.

3. Make the pie filling: Put hot decaf coffee into food processor. Add cacao and let sit 5 minutes. Add melted chocolate bar, maple syrup, vanilla, coconut oil and 1/4 tsp salt and process until mixture is very smooth and thick, about 30 seconds.

4. Scrape filling into pie pan and smooth top. Chill in refrigerator for at least 1 hour.