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CHOCOLATE! HAZELNUT! EGGNOG! PIE! You need no more words. Chocolate Hazelnut Eggnog Pie Adapted from Bryant Terry Ingredients Your favorite pie crust – I used vegan puff pastry Filling ¾ cup So Delicious Coconut Nog (I cannot get enough of this stuff!) ¼ cup arrowroot powder ½ banana ¾ cup chocolate chips (nondairy) 1/4 cup maple syrup* 1 tsp vanilla extract ¼ cup coconut oil 1 ¼ cup hazelnuts, chopped ½ cup dried unsweetened coconut If using store bought puff pastry, thaw out on your counter. In a blender, combine the rice milk and arrowroot and puree for 30 seconds. Add the banana and puree for 15 seconds. Set aside. In the top of a double boiler over simmering water (or in a little saucepan over a larger one with simmering water), melt the chocolate chips. Immediately combine the melted chocolate with the rice milk mixture, maple syrup, vanilla extract, coconut oil, pecans, and dried coconut. Mix well and set aside. Preheat the oven to 400 degrees. Unwrap the puff pastry and transfer to a lightly greased glass pie pan. Lay one on top of the other forming a “star” pattern with the edges draping down the pan. Wrap the [...]