Vegan Chocolate Cannoli Pie

For the crust, in a food processor, pulse oats into a fine powder. Add baking soda and pulse once or twice to combine. Add coconut oil, maple syrup, and vanilla extract and blend until dough becomes thick and sticky.

Add of chilled water to dough and blend again. The dough should be soft and slightly sticky to touch. If needed, add remaining of chilled water, at a time, and blend again until dough has right consistency. 

Grease a 9-inch ceramic tart pan with coconut oil. Press dough for oat crust into bottom and up sides of prepared tart pan, being sure to press dough firmly into fluted shapes around sides of pan. Place crust in refrigerator to chill for.

Preheat oven to 375 degrees. Remove crust from refrigerator and poke bottom of crust 5 or 6 times with a fork. Blind bake crust for, until cooked and just beginning to turn golden. Remove from oven and let cool for before filling. Keep oven at 375 degrees.

For the filling, in a large bowl, use a hand mixer to beat coconut yogurt, butter, maple syrup, coconut cream, arrowroot powder, and vanilla until combined. Fold in chocolate chips.

Pour filling into crust. Cover crust edges with either a pie-crust saver or aluminum foil, but leave filling uncovered. Bake 15 to, until filling begins to set along outside but is a little wobbly at center.

Remove tart from oven and let cool. Then place in refrigerator for about, or overnight. Remove tart from refrigerator, top with chocolate chips and powdered sugar, and serve.