Vegan Chocolate Mint Pudding Pie

Vegan Chocolate Mint Pudding Pie

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.


Full recipe


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