This pie is what dreams are made of. A chocolate hazelnut crust filled with creamy chocolate and topped with coconut whipped cream. You don't have to be vegan or gluten free to LOVE this pie.
Mix crust: In a food processor, process oats until fine. Add hazelnuts, process until crumb-like in texture. Add coconut, cocoa powder, and salt. Pulse to mix. Add coconut oil and maple syrup, pulse until a dough forms.
Bake crust: Press the dough into 1 (9-inch) round tart pan(see note 4). Prick the bottom of the crust with a fork (about 15 times) to let steam escape. Bake until the crust no longer looks moist, and is medium-firm to the touch, 20 to 25 minutes.
Start filling: Shake the room temperature can of coconut milk to mix. Pour 1 cup of the coconut milk into a small bowl. Whisk in arrowroot powder until smooth. Set aside for later.
Blend filling: Measure the remaining coconut milk in the can (it should be ½ to ¾ cup). Top it up with non-dairy milk until you have a total of 1 cup liquid (you will likely need to add ½ to ¾ cup milk). Transfer to a blender along with cashews, maple syrup, cocoa powder, vanilla, and salt. Blend until smooth and creamy.
Cook filling: Empty blender into a small saucepan. Bring to a gentle simmer over medium heat. Pour in the arrowroot mixture and whisk vigorously to combine. Cook, whisking frequently, until the mixture thickens into a pudding-like texture, 5 to 10 minutes. Remove from heat. Whisk in coconut oil until glossy. Pour the filling into the crust. Refrigerate until firm (3 to 4 hours).
Coconut Whipped Cream: Scoop out the coconut solids (discard the liquid or save for another use). Using an electric mixer, whip the coconut solids on medium-high speed until it is fluffy and looks like whipped cream. Add maple syrup and vanilla. Whip for another 30 seconds or until mixed.
Assemble: Spoon the coconut whipped cream over the chilled pie. Top with toasted coconut flakes (if using), slice, and serve. Cover and refrigerate extra.
Notes
Measuring by weight: If measuring by volume (instead of weight), make sure to fluff up the arrowroot powder before gently spooning it into your measuring cup, then level it off with the back of your knife. But for the most accurate measurement, use a kitchen scale. Weights provided in metric.
How to soak cashews: Cashews should be soaked until they are soft when squeezed between your fingers. To quick-soak, cover cashews with boiling water and let sit for 30 minutes; otherwise, cover cashews with room temperature water and let sit overnight.
How to toast coconut flakes: Scatter coconut flakes on a baking sheet and pop them in the oven while the crust bakes. Bake until fragrant and golden brown, about 2 to 5 minutes (keep a careful eye on them!), stirring halfway through.
Tart pan / pie plate: A nonstick tart pan with removable bottom makes it easy to release the tart. UIBut a pie plate works too. Since pie plates tend to have taller sides than tart pans, opt for a slightly smaller pie plate (8-inches).