Chocolate Truffle Pie

I found this recipe a couple months ago at livinghealthywithchocolate.com just in time for the holidays!  It is very low sugar, accommodates most allergies and is delicious!
Be sure to keep any leftovers in the freezer.  If your family is like mine, you won't have to worry about leftovers!

Ingredients

Crust:

½ cup medjool dates

1 cup raw pecans

3 Tbs. raw cacao powder

½ Tbs. coconut oil

½ tsp. vanilla extract

Filling:

1 can full fat coconut milk

3 Tbs. coconut oil

1 cup dark chocolate or dairy free chocolate chips

1 Tbs. vanilla extract

1/8 tsp. ground cinnamon

Directions

Crust:

Grind the pecans until coarse meal using a food processor & place in bowl. Remove pits from dates and process until creamy. Mix dates and pecans, cacao powder, vanilla and oil. Line a 8 x 8 baking dish with parchment paper and spread crust mixture into pan.

Filling:

In a saucepan, mix the coconut milk & oil and heat until it starts to bubble, but not boil. Remove from heat and mix in remaining ingredients. Return to heat and simmer about 3 minutes, stirring constantly. Spread mixture evenly over crust mixture. Place in freezer for at least 3 hours. Sit out at room temperature for five minutes before serving.