Monday, April 11, 2016

Vegan Chocolate Cream Pie

Easy, Rich and Deliciously Awesome Vegan Chocolate Cream Pies! Dairy-Free and Egg-Free Homemade Chocolate Pudding Base, Coconut Whip, and a Dairy-Free, optionally Gluten-Free Crust
photo from Go Dairy Free
Check out this amazing vegan chocolate cream pie by Go Dairy Free. If you are not doing coconut you could use soy milk, or hemp milk.  You could also use grapeseed oil, or earth's balance instead of the coconut oil. Yum!

Vegan Chocolate Cream Pie
photo from Go Dairy Free
Prep time
Cook time
Total time
The delicious dairy-free chocolate pudding filling is egg-free, too, and so easy to whip up. The hardest part is waiting for it to set!
Serves: 1 9-inch pie or 8 to 12 tarts
  1. Blend 1 cup of the light coconut milk with the avocado until smooth.
  2. In a medium saucepan, whisk the remaining 2 cups light coconut milk with the sugar, starch and salt, until the starch is fully dissolved. Turn on the heat to medium, and whisk often until the mixture begins to bubble. Whisk continuously as it cooks and thickens, for about 2 minutes.
  3. Remove from the heat and whisk in the avocado coconut milk followed by the chocolate, coconut oil and vanilla. Whisk until the chocolate is fully melted and the mixture is smooth. Let cool 30 minutes.
  4. Pour into your prepared, cool pie shell(s). Loosely cover and place in the refrigerator to set up for at least 6 hours or overnight.
  5. Once set, garnish with CocoWhip or homemade dairy-free coconut whip, and chocolate shavings, if desired.
Coconut Whip from Go Dairy Free: Pour 2 packages of good quality full-fat coconut milk into a container and chill while your pie chills. A very thick cream should form (if not, you aren't using a good quality coconut milk!). Scoop 1 cup of the cream into a chilled bowl. Add 1½ tablespoons powdered sugar and ½ teaspoon vanilla extractand whip for approximately 1 minute. Spread or pipe atop your pie(s). Keep chilled, it can melt in hot temps!

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