pie

gluten-free vegan dark chocolate chips,
melted with a few tablespoons of non-dairy milk,
a spoonful of vanilla,
a couple tablespoons of cacao,
plus a pressed block of silken tofu,
and a third of a cup of unsweetened flaked coconut.
do you even know what that turns into?
it turns into winter magic.
that's real.
check it out:

CREME PIE.
gluten-free oats, coconut, brown sugar, vanilla, a pinch of salt,
vegan butter, cacao nibs, cacao powder, and a little gf flour,
plus coconut milk, mashed and bashed in a food processor to make a crust.
i mean, a handful of this, a fistful of that,
a shake and a pinch and a dash, and that's what's up.
i baked it at 350℉ for fifteen minutes.
then i added the creme.
then i activated all the best bits.
MORE coconut.
MORE cacao nibs.
sprankles.
and chocolate frosting, friends.
that's right.
the filling is important.
the crust is negotiable.
i wanted to make sure i could make it good AND gluten-free.
that's important.
that's necessary.
that's how i show my emotions.
i dunno if that's loud communication, but i'm screaming it inside.
love and love and love.
plus chocolate and coconut.
this is a trial run and a successful one.
the next one will be even better;
never quiet, never soft.....