It may be Summer, but we will never turn down a vegan pudding pie!
This decadent dessert is easy to make and perfect for any housewarming, barbecue, or regular Sunday evening!
recipe from @portlandiapielady
Chocolate Pie Crust
- 3/4 cup all purpose flour or gluten free 1 to 1 flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup sugar
- 1/2 cup vegan Butter (or regular salted butter)
- 1/4 cup cold water
Vegan Mint Cream Filling
- 1 can Coconut Cream or Full Fat Coconut Milk
- 1/4 cup powdered sugar
- 1 box Beauty Bar Mint Chocolate
- 1/2 container Coconut Whipped Topping
- Cacao nibs and fresh mint leaves for garnish
Pre-Baked Chocolate Crust
Pre-heat oven to 350 F.
In a large bowl, mix dry ingredients together. With pastry blender or large fork, work in butter until crumbly. Add cold water (or milk) and mix just enough to form a dough ball.
Roll on floured surface, place in pie plate. Trim edges.
Place a piece of foil onto unbaked pie shell and weight down with beans, rice, or pie weights. Bake for 15 minutes @ 350. Remove foil with beans and bake another 15 minutes. Cool completely before adding filling.
Vegan Mint Cream Filling & Assembly
Chill the can of coconut cream in the fridge overnight. The coconut fat and liquid will separate as the coconut fat hardens and rises to top of can.
Scoop out the thickened coconut cream, and save liquid for another recipe, drinks, or whatever you like.
Place hardened cream into a large mixing bowl and beat on high for about 1 minute until creamy. Add the powdered sugar beat for about 30 seconds.
In a microwave safe bowl, add your chocolate of choice and heat at 15 second intervals, just until the chocolate is barely melted, but not super hot. If there are a few pieces of un-melted chocolate, stir with a small whisk and it should continue melting without heating more. My microwave took a total of 1 minute.
Scoop about 1/4 cup of the whipped coconut cream and whisk into the chocolate to temper. Add the tempered chocolate into the whipped coconut cream and beat for 1 minute. (Note: Beauty Bark Chocolate contains little bits of cocoa nibs which may not breakdown).
If you taste your filling at this point and are wanting a stronger mint flavor, fold in 1/4 teaspoon of mint extract now.
Add 1/2 of the container of whipped topping of choice, using a spatula, carefully fold the whipped topping into mint chocolate filling.
Spread into prepared chocolate crust. Chill for about 3 to 4 hours before serving.
Garnish with extra whipped topping, cacao nibs, and fresh mint leaves if desired.