CREAMY VEGAN CHOCOLATE PIE
This creamy vegan chocolate pie is the perfect pie for your holidays. Made with a gluten free graham cracker pie crust and with just 6 ingredients, it's a quick and easy dessert that the whole family can enjoy. Rich, decadent, and delicious!
Provided by Sarah McMinn
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Lightly spray a 9" pie pan and set aside.
- In a food processor, combine the Oat Grahams and sugar. Mix until the graham crackers are broken down into a fine crumb. With the motor running, slowly add in the melted butter until it is completely incorporated. The crumbs should stick together when pressed between your fingers.
- Transfer the Oat Grahams/butter mixture to your prepared pie pan and evenly spread it across the bottom and up the edges. The crust should be about 1/4" thick. Place it in the oven and bake for 10 minutes. Remove from the oven and let the crust cool in the refrigerator while making your filling.
- To make your filling, melt the chocolate over a double boiler. Gently melt it, making sure not to overheat the chocolate as it will burn quickly.
- Once the chocolate is melted, combine the coconut milk, silken tofu, and chocolate in a blender. Blend until completely smooth.
- Spread evenly over chilled pie crust. Return to the refrigerator and chill for at least 4 hours or until the pie is set.
- Serve with coconut whipped cream and chocolate shavings. The Pie should be stored in the refrigerator until ready to serve. The leftover pie should be tightly wrapped and stored in the refrigerator for up to 5 days or the freezer for up to 1 month.
Nutrition Facts : Calories 343 kcal, Carbohydrate 33 g, Protein 5 g, Fat 24 g, SaturatedFat 12 g, Sodium 49 mg, Fiber 3 g, Sugar 25 g, ServingSize 1 serving
VEGAN CHOCOLATE MOUSSE PIE
This is the BEST easy no bake Vegan Chocolate Mousse Pie Recipe with just 4 ingredients! It's made of a simple Oreo cookie crust with creamy chocolate mousse filling and topped with a silky smooth rich ganache. Honestly, this vegan tart is so delicious you'd never guess it was dairy-free!
Provided by Bianca Zapatka
Categories Cake Dessert Pie Tart Torte
Number Of Ingredients 8
Steps:
- In a food processor or blender, pulse the whole Oreos into fine crumbs. (Alternatively, put the cookies into a freezer bag and crush them using a rolling pin).
- Transfer ground crumbs to a medium bowl, add melted vegan butter and stir until crumbs are evenly moistened.
- Press the mixture onto the bottom and up the sides of a 9 or 9,5-inch (23/24cm) tart pan with removable bottom (or pie pan). Place in the fridge or freezer for 15 minutes to firm up (or bake it for a crispier result *see notes).
- Place chopped chocolate in a heatproof bowl. Heat 1/2 cup of the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour it over the chocolate and stir until smooth. Let come to room temperature.
- In a mixing bowl, beat remaining chilled non-dairy cream with an electric hand mixer until stiff peaks form. Then gently fold in the chocolate mixture. Stir just until combined. Spoon into the prepared tart shell, smoothing out evenly. Refrigerate for 4 hours or until set.
- Repeat step 1 of the chocolate mousse: Place chopped chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour over the chocolate and stir until smooth. Allow to cool to room temperature, then spread on top of the chocolate mousse. Refrigerate for another 30 minutes or until the ganache has set.
- Decorate your tart with fresh fruit, shredded coconut or other toppings you like. Serve chilled and enjoy!
VEGAN CHOCOLATE PIE
This no-bake, 4-ingredient vegan chocolate pie is perfect for those days when you don't have time or when your oven is tied up. Top with coconut whipped cream and you'll have a vegan dessert.
Provided by Yoly
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine almond milk and pudding mix in a saucepan and bring to a boil, stirring constantly, over medium heat. As soon as pudding boils, reduce heat to low and continue cooking and stirring until pudding thickens, about 5 minutes.
- Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
- Top with vegan whipped cream.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 40.8 g, Fat 10.2 g, Fiber 3.8 g, Protein 2.1 g, SaturatedFat 5.8 g, Sodium 277.6 mg, Sugar 9.4 g
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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