Vegan Pie with Cream and Chocolate Ganache

Preheat the oven to 350 degrees F (180 degrees C).

Mix the Ground Flaxseed (2 Tbsp) and 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 (as needed), and 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.