Vegan Chocolate Pumpkin Pie with Almond Oat Crust | alive - alive magazine

Ingredients

• 2 cups (500 mL) gluten-free rolled oats
• 1 cup (250 mL) blanched almonds
• 2 Tbsp (30 mL) coconut sugar or evaporated cane sugar
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (1mL) salt
• 1/2 cup (125 mL) virgin coconut oil, at room temperature
• 2 1/2 cups (625 mL) unsweetened plain almond milk or soymilk
• 1 cup (250 mL) pumpkin purée
• 6 oz (about 1 cup/250 mL) chopped vegan dark chocolate or chocolate chips
• 3 Tbsp (45 mL) arrowroot flour (arrowroot starch) or tapioca flour
• 1/4 cup (60 mL) coconut sugar or evaporated cane sugar
• 1/4 tsp (1 mL) ground cinnamon
• 1/4 tsp (1 mL) sea salt
• 1 Tbsp (15 mL) vanilla extract
• 1/4 cup (60 mL) pomegranate seeds, dried cranberries, or toasted chopped almonds, optional