Sneaky Chocolate Peppermint Cream PieChocolate and peppermint are BFFs in this great creamy, dreamy pie. The flavors are spot on and the silky texture will have your guests coming back for seconds. But, it is totally up to you whether or not to tell them about the sneaky veggie inside! ;)Crust Ingredients1 1/2 cup oats1 scoop chocolate pea based protein powder (like @nuzest_usa)1/2 cup cacao powder1/2 cup raisins3 pitted dates⅓ cup applesauce2 tablespoons coconut oil, meltedMethod: Add oats to a food processor and process on high until a coarse meal is achieved. Add remaining ingredients and process until incorporated. Coverthe bottom of a springform pan with parchment paper and add crust. Press firmly and evenly to form crust layer. Place the crust in freezer while you make the filling.Filling Ingredients1 cup cashews8 pitted dates6 tablespoons dairy free cream cheese (like @kitehillfoods)12 oz frozen riced cauliflower, thawed at room temperature½ cup cacao powder1 scoop chocolate pea based protein powder (like @nuzest_usa)¼ cup coconut oil, melted½ cup canned coconut milk2 tablespoons coconut nectar1 teaspoon alcohol free vanilla extract3 teaspoons peppermint extractMethod: Thaw riced cauliflower on countertop. Soak cashews and dates in cool water for at least one hour. Drain. Addall ingredients in the order listed to a high powered blender (like @vitamix). Blend until smooth. Remove crust from freezer and fill with chocolate cream filling. Return to freezer for 3 hours or until firm and then transfer to refrigerator. If desired, top with whipped cream. Best when devoured…I mean, “enjoyed” next day. Keep leftovers in refrigerator for up to three days.