• 3/4 Cup Sugar
• 1/4 Unsweetened Cocoa Powder
• 2 Tablespoons Agave Nectar
• 1/4 Cup Organic Cornstarch
• 1/3 Cup Mashed Potatoes
• 2 1/4 Cup Unsweetened Almond Milk
• 3 Tablespoons All Purpose Flour
• 1/8 Teaspoon Salt
• 1 Teaspoon Vanilla Flavoring
• 1 Teaspoon Balsamic Vinegar
• 1 Teaspoon Large Flakes Food Nutritional Yeast

First cook a medium sized potato in a small sauce pan. Peel, slice into 1 inch rounds and cover with water. Bring to a boil and cook until tender. Drain and mash with a fork. Measure out 1/3 cup after it's mashed.

Next, place all ingredients into a food processor and process for 2 minutes. Pour into a medium sized sauce pan and cook on medium heat stirring constantly until starts to bubble, then cook 1 minute. Should be very thick consistency. Let cool in pan, stirring occasionally to stop from skimming over. Pour into your favorite pre-baked pie crust. Chill for at least 2 hours before serving.

I used my No-Roll Pie Crust recipe for the photo. I also garnished mine with toasted almond slivers.