Dairy Free Chocolate Pie (Vegan)

coconut cream

🥗Healthier: silken tofu

💰Cheaper: cashew cream

Silken tofu provides a creamy texture with fewer calories.

dairy-free chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: regular chocolate

Regular chocolate can be used if dairy is not a concern.

pie crust

🥗Healthier: oat crust

💰Cheaper: graham cracker crust

Graham cracker crust is often less expensive and easy to prepare.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey can be a more affordable sweetener option.

Add 2 boxes of dairy-free crunchy chocolate cookies to a food processor or high-speed blender.

Pulse a few times to crumble the cookies.

Add 5 tablespoons of melted vegan butter or coconut oil and 1/4 cup of brown sugar.

Pulse until the mixture resembles wet sand.

Press the crust into the bottom and sides of a greased 9-inch springform pan or deep dish pie pan.

Bake the crust at 350°F for 10 to 12 minutes and then cool on a wire rack.

In a medium saucepan, add 4 cups of dairy-free milk, 1/3 cup of cornstarch, 1/2 cup of granulated sugar, 2 teaspoons of salt, and 1/2 cup of cocoa powder.

Whisk until dissolved, then turn the heat to medium-high and whisk frequently until it starts to boil.

Turn the heat down to low and simmer, whisking constantly for 1 minute until thickened.

Remove from heat and whisk in 2 teaspoons of vanilla extract, 1/4 cup of cashew butter or sun butter, and 3.5 ounces of chopped dairy-free semi-sweet chocolate until smooth.

Pour 3/4 of the pudding into the baked pie crust and smooth it out with a spatula.

Chill the pudding pie in the fridge.

In a medium bowl, add the remaining 1/4 of pudding and 2 cups of dairy-free whipped topping.

Fold together gently until combined and fluffy.

Spread the chocolate cream over the pudding pie and cover.

Chill for at least 4 hours or up to 5 days before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens