Vegan Chocolate Pudding Pie
This chocolate pudding pie is truly amazing, and surprisingly made with wholesome plant-based ingredients!
Servings: 8 people
Ingredients
crust
- 1 cup oats
- 2/3 cup almonds
- ¼ teaspoon salt
- 3 tablespoons sugar
- ¼ cup plus 1 tablespoon coconut oil melted
chocolate pudding
- 3 tablespoons cornstarch
- 2 tablespoons cool water
- ¼ cup plus 1 tablespoon white sugar
- ¼ cup cocoa powder
- small pinch of salt
- 1 ½ cups almond milk
whipped cream
- 1 can unsweetened coconut milk that has been placed in fridge for at least 4 hours before beginning the recipe
- 2-3 tablespoons powdered sugar
- ½ teaspoon vanilla
Instructions
crust
- Preheat oven to 350 degrees.
- Combine all dry ingredients in a food processor until everything is combined and the mixture has reached a sand like texture.
- Add the coconut oil to and stir to combine.
- Evenly spread crust mixture into a greased pie plate. Use the bottom of a cup to firmly and evenly press the mixture down.
- Bake crust in preheated oven for 25-30 minutes until golden brown. Set aside to cool.
pudding
- Combine cornstarch and cool water in a small bowl and stir until smooth.
- Combine sugar, cocoa powder, and salt in a small bowl and whisk to combine.
- Add almond milk to a small saucepan over medium heat. Add in the rest of the ingredients and stir or whisk to combine. Stir constantly until it begins to thicken – about 4 minutes.
- Once thickened, remove from heat and stir for another 2 minutes. Pour into prepared pie crust and let cool for 5 minutes before putting pie into the fridge (cover with foil).
whipped cream
- Place coconut milk in the fridge for 4-5 hours.
- Place glass bowl and mixer attachments in the freezer for 1 hour before making your whipped cream.
- Scoop out the thickened coconut cream (leaving the coconut water behind) beat in chilled bowl on high for 3-5 minutes until fluffy.
- Add in the rest of ingredients and beat for another minute.
- Spread on top of chilled pie, serve and ENJOY!