Chocolate Pudding Pie with Macadamia Crust

Pre-heat oven to 325 F.

If your macadamia nuts are not crushed, place them in a large plastic (ZipLoc style) bag. With a mallet or the edge of a pot or pan, whack at them until you have a squooshed bag of macadamia explosion. (I've tried this in a food processor and for whatever reasons the imperfect smashing method gives a better crust than macadamias pulverized in a food processor)

Pour your crushed macadamias into a mixing bowl and add your honey (you can skip the honey, but it does help to hold the crust together), and melted butter. Mix the ingredients until the macadamias are well coated with the honey and butter.

Grease a 9-inch pie pan.

Press the nut mixture into the pie pan. Use the back of a spoon (or a tamper, if you have one) to press the crusts firmly into the base and up the sides of the pan.

Bake the crusts for 12 minutes, or until golden brown. Remove and allow to begin cooling.

Combine cream and 2 cups of the almond milk in a medium sauce pan over medium-low heat.

At the same time as you add your milk to the stove, in a medium sized mixing bowl, add your 1/2 cup remaining almond milk.

Sprinkle the gelatin powder evenly over the surface of the almond milk. Allow it to bloom for about 5 minutes.

Into your hot milk mixture, whisk in your sugar equivalent, cocoa powder, vanilla and a dash of salt. Whisk until the cocoa is fully absorbed, lumps are gone, and the sugar equivalent has fully dissolved.

Once the mixture begins to simmer (but not boil), whisk the hot mixture into the blooming gelatin bowl. Whisk until the gelatin is completely dissolved.

Pour your warm mixture into the pie pan and place in the refrigerator to chill.

Chilling takes between 4 to 6 hours.

Slice and serve with whipped cream!