I wanted to bake a festive dessert for our holiday dinner this year, but one that would also please most everyone at the table. Chocolate naturally came to mind, and this gingersnap chocolate cream pie with bourbon pecan crumble by Kale & Caramel was a true winner. Even better, it's all vegan, and most of my family couldn't even tell! The crust is made from gingersnaps and coconut oil, while the chocolate cream filling is thickened with chia seeds. And those candied bourbon pecans? Make extra because you'll want to put them on everything! A decadent pie that you can feel good about indulging in- what could be better?! Head on over to Lily's site for the recipe.