Vanilla Creme Cappuccino Pie
[Vegan, Gluten-Free]

To Make the Crust:

1. In a food processor with “S” blade, combine coconut, maple syrup and coconut oil. Mix until creamy, add the remaining ingredients and mix until everything rolls into a ball and clumps. Spoon mixture into a 9 x 9 cake pan. Press and pack so the bottom is covered evenly.  Refrigerate to harden.

To Make the Topping:

1. Add all ingredients except coffee in a high speed blender and mix until smooth.
2. Pour mixture into a large pan and heat on medium high, stirring until it thickens to a pudding consistency.  Remove from heat.
3. Pour 1/2 the mixture on top of the crust and refrigerate for 20 – 30 minutes until set.  Add coffee to the remaining mixture and stir, keeping mixture warm on low heat to mix thoroughly. Pour the remaining mixture on top of the cooled dessert and refrigerate.  Pudding will set in about an hour. The second layer may slide off, so place each piece gently on the plate.