VEGAN CHOCOLATE CREAM PIE (NO TOFU!)
Vegan Chocolate Pie - This gorgeous dairy-free chocolate cream pie has a rich chocolatey filling and crispy chocolate cookie crust your whole family will flip for! (Gluten-Free, Dairy-Free)
Provided by One Lovely Life
Categories Dessert
Number Of Ingredients 12
Steps:
- If baking the crust, preheat oven to 350 degrees F.
- Place cookies in a food processor and pulse until the cookies are in fine crumbs. (You don't want any large pieces left).
- Add melted butter and pulse to combine until all the crumbs are moistened and the mixture resembles wet sand. (It should stick together when pinched.)
- Pour crumb mixture out into a 9″ pie dish.
- Use your fingers or the back of a measuring cup (my favorite!) to pat down the crust smoothly along the bottom of the pie pan and up the sides of the dish. Even out the edges of the crust with your finger.
- For a no-bake crust, chill the crust 20-30 minutes while you make your filling. For a baked crust, bake 8-10 minutes at 350 degrees F. Cool before adding the filling.
- In a medium saucepan, whisk together cocoa powder, cornstarch, and coconut sugar. Pour in coconut milk and almond milk.
- Bring the mixture up to a boil, whisking constantly to help avoid lumps.
- Boil 2-3 minutes, or until mixture is visibly thicker. (You want it to really thicken.)
- Remove pudding from the heat and add chocolate chips, vanilla, and salt.
- Whisk to combine until the chocolate chips are completely melted. (Mixture will be quite thick now.)
- Remove pie crust from the refrigerator and pour in your chocolate cream filling.
- Cover the pie with plastic wrap or beeswax wrap and chill until completely chilled through and set, at least 2-3 hours. (I love making this pie even further ahead-8-12 hours.)
- When ready to serve, remove from the refrigerator and uncover. Top with whipped topping and shaved chocolate, as desired. Note: the surface of the pie may crack as it chills. This is totally fine. That's what whipped cream is for!
Nutrition Facts : ServingSize 1 Slice (Crust + Filling Only), Calories 255 calories, Sugar 15.1 g, Sodium 155.2 mg, Fat 15.4 g, SaturatedFat 9.7 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 1.1 g, Protein 1.7 g, Cholesterol 0 mg
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- Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. You could also use an 8″ springform pan if you want a thinner pie. Set aside.
- Add the almond flour, pitted dates, cacao powder, coconut oil, vanilla extract, and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Don’t over process, or it will get oily! Press evenly along the bottom of the prepared pan.
- In the same food processor or high-powered blender used for the crust (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 to 4 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk to get it to blend smoothly if your blender isn’t super high-powered.
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- Add cookies into a blender or food processor and crush until finely ground as pictured in the step-by-step pics above. (Alternatively, put the cookies into a freezer bag and crush them using a rolling pin).
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