{Recipe} Vegan Chocolate Chocolate Chip Cheesecake Pie-EASY

I had a graham cracker crust  languishing in the pantry and wanted to use it. Something cool and chocolate-y sounded good and if it were a no-bake recipe, even better!

 I was inspired by this recipe for the filling.

Ingredients:

1 graham cracker crust (usually vegan but check ingredients if concerned)

Filling:

3/4-1 cup raw cashews, soaked and drained

1 TBS fresh lemon juice

1/8 cup melted coconut oil

1-1 1/2 cups non dairy milk

5 ounces dairy free dark chocolate, melted

1/8-1/4 cup agave or maple syrup 

1/4 cup chocolate chips (optional)

To make:

• Into a high speed blender add all of the filling ingredients from cashews to agave. 
• Mix until very smooth, start with 1 cup of non dairy milk, adding more if necessary and scraping down the sides of the blender.
• Pour filling into graham cracker crust.
• Sprinkle chocolate chips over top of pie. 
• Cover with plastic wrap and refrigerate for 4-6 hours (or freeze for 1-2 hours if in a hurry).
• Top with coconut whipped cream and some additional dark chocolate for added flair when serving.
• Enjoy!

Enjoying outside by a fire is especially pleasant.

Followed with some rosé and it's a perfect summer night.

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