Directions:

1 Diamond of California® Ready to Use Walnut Pie Crust
1 can coconut cream only
1/4 cup cornstarch
3 tbsp almond butter
3 tbsp milk of choice
1/3 cup cane sugar
1/2 cup dairy free chocolate chips
1 tbsp coconut oil

To Make Chocolate Mousse

Take the plastic cover off of the Diamond Nuts pie crust, but keep the crust inside the foil; set aside
Add the coconut cream, cornstarch, almond butter, milk and sugar to a blender, set aside
Melt chocolate chips and coconut oil together in a small saucepan over low heat, whisking frequently, until the chocolate has melted. Pour melted chocolate into the blender
Blend mixture for at least 30 seconds or until it’s smooth You may need to scrape down the sides once or twice
Pour chocolate mixture into the pie crust using a spatula to smooth it out so that there aren’t any bubbles on top (the bubbles occur from blending the mixture— they’re totally normal but we want to smooth them out so that the final product is bubble-free)
Place pie in the refrigerator for anywhere from 12-24 hours