Thumpin’ Reverse Chocolate Truffle pie!

Who doesn’t love a rich chocolaty, sweet treat? We love it even more when it takes just about 30 minutes to make it seem as though we’ve put in hours. Vegan made switch the pretzels and cookies out and it can be made gluten-free. Non-vegans will dig it too! Serve with coffee and you’ve got a new favorite, promise!

*Indicates brand most ingredients can be purchased at Campbell’s nutrition center, whole foods or your local health food store. Hy-Vee’s organic section carries some of the ingredients I utilize as well and they have 10 percent off organic produce every Wednesday.

Serving size is 12 people in a 9-inch pie pan; I have also made bars in a 9x13 pan and doubled the recipe.

So all in all from start to finish this dish will take about 45 minutes prep including the clean up of the pan. Add another 45 minutes at least for the pie to set in the fridge.

For the crust:

2 full rolls and then about 6 more cookies “Oreo” cookies

I use the *Whole Foods, 365 brand, mix matched cookies. Put all the cookies into the food processor and run until finely crumbled and sticking together

Move the crumbled cookie mix to another bowl

3-TBSP. Melted Coconut oil mix into the crumbled cookies, mix well until it will hold shape when pinched.

1 tsp. Cinnamon

½ tsp Cardamom

Mix the spices, cookies and coconut oil together well

Press the mixture into a 9-inch piecrust bake on 350 for about 20 minutes

The life! The creamy filling:

Add in all in one bowl together in the order listed if you want

1 8 oz. plus ½ another (12oz) Daiya Cream Cheese

(Vegan, Gluten free, Non-GMO) check the quality statement online

½ C. Maple Syrup

1 tsp. Cinnamon powder