Preheat the oven to 350 degrees F (180 degrees C).
Ground Flaxseed (2 Tbsp)
Water (1/3 cup)
together to form 2 flax eggs.
For the crust, in a bowl mix
Rice Flour (1 cup)
Corn Starch (1/2 cup)
Potato Starch (2 Tbsp)
Almond Flour (2 Tbsp)
Oil (3.5 oz)
Coconut Sugar (1/3 cup)
Gluten-Free Baking Powder (1 Tbsp)
, and 2 flax eggs together until you get a soft and firm dough.
Press the dough at the bottom of an 8-inch pan that you have previously greased with oil and dusted with flour.
In a food processor blend
Full-Fat Coconut Milk (1/3 cup)
Tofu (9 oz)
Granulated Erythritol (1/3 cup)
Vanilla Bean Paste (1/2 tsp)
Corn Starch (3 Tbsp)
Pour filling mixture into the pie shell and bake in a pre-heated oven at 350 degrees F (180 degrees C) for 45-50 minutes or until the center is settled.
In a saucepan bring
Full-Fat Coconut Milk (3 oz)
to a gentle boil, remove from the heat and stir in
Vegan Dark Chocolate Chunks (1/2 cup)
until completely dissolved.
Pour the ganache on top of your pie and refrigerate for a few hours before serving.