Crunchy Chocolate Truffle Pie Vegan Friendly Recipes

VEGAN CHOCOLATE CREAM PIE (NO TOFU!)

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!

VEGAN CHOCOLATE TRUFFLES

Steps:

• Put the chocolate in a medium heatproof bowl. Tip the milk, sugar and vanilla into a small saucepan, then bring to the boil over a medium heat, stirring occasionally.
• Pour the hot milk mixture over the chocolate, leave to sit for 1 min, then stir until the chocolate has melted and the mix is smooth. Cover and chill for 4 hrs until set.
• Roll teaspoons of the mixture into balls using your hands, then transfer to a small baking tray or plate - you may like to wear gloves. You should have about 20 balls.
• Put the cocoa powder on a shallow plate, and roll the chilled truffles in it until well-coated, tapping off any excess, if needed. Chill until you're ready to gift. Will keep in the fridge for up to four days.

CRUNCHY CHOCOLATE TRUFFLE PIE (VEGAN-FRIENDLY)

Steps:

• Place chocolate chips in a microwave-safe bowl and microwave 30 seconds. Stir and heat 30 seconds more. Repeat stirring and heating until chocolate is just melted. Set aside.
• Combine tofu and maple syrup in food processor. Blend 3 minutes or until smooth.
• Add peanut butter and process until smooth.
• Add melted chocolate and process until smooth.
• Pour mixture into prepared pie crust, smoothing top; refrigerate 20 minutes.
• Sprinkle chopped pretzels on top and serve, or refrigerate until ready to serve.

CRUNCHY CHOCOLATE TRUFFLE PIE

Steps:

• Place chocolate chips in microwave safe bowl and microwave on high for 30 seconds. Stir chocolate and heat and stir in 30 second intervals until chocolate is just melted. set aside.
• Combine tofu and maple syrup in food processor, blend 3 minutes or until smooth. Add peanut butter and process until smooth. Add melted chocolate and process once more until smooth.
• Pour mixture into pie crust, smoothing the top. Refridgerate 20 minutes. Sprinkle pretzels on top and serve.