Vegan Chocolate Pie with Gluten-Free Graham Cracker Crust

0 Make the crust and let it cool. Make and chill the paleo frosting or whipped coconut cream, if using.
Filling
1 In a blender, combine the water, cacao/cocoa powder, nut butter, maple syrup, vanilla, and salt. Blend on medium until combined, scraping down the sides of the blender once or twice.
2 Add the melted coconut oil and blend until combined. Increase the speed to medium high and blend for 20 seconds to incorporate a little air. You will have about 36 ounces of filling.
Assemble
3 Pour as much filling as will fit into the baked and cooled crust. Pour the remaining filling into a jar. Carefully transfer both to the fridge and chill until set, 3-4 hours or overnight. Or freeze for 1 hour to speed this up.
4 When the pie is set, decorate the top with the paleo cream cheese frosting, whipped coconut cream, and/or extra chocolate filling if using. I used three piping bags fitted with different sized star tips. Dust with chocolate shavings and graham cracker crumbles, if using.
Serve & Store
5 Serve right away or chill again to firm up the toppings. To cut clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. Keep the pie chilled until you’re ready to cut and serve; it will get soft and gooey at room temperature.
6 The pie is best within a day or two of being made when the crust is crisp, but extras will keep well, refrigerated, for up to 4 days. This pie also freezes well.