Vegan Chocolate Pudding Pie

 

This is one of my personal favorite Holiday pies. My grandma used to make this pie (non-vegan of course) and it was always the first one to disappear over the pumpkin, custard, and apple pies. Of course, there would also be a big tub of Cool Whip that we would add to the top. This recipe is a healthier vegan version of that same pie and I hope you enjoy it as much as we do!

Recipe:

Crust
1 cup dates
1 1/2 cups unsweetened almond meal
1/2 cup cocoa

Mix in a food processor until mixture sticks together. Press into the bottom of a pie plate.

Filling

1 box silk tofu
1 cup dates
3/4 cup cocoa
1 tsp vanilla
1 cup raw, unsalted cashews
1/2 cup almond milk ( or plant milk )

Blend ingredients in a blender until smooth. Pour into pie plate.

Topping

1/2 cup dried coconut
Put on a cookie sheet and bake at 350 degrees until edges are golden brown. Sprinkle on top of pie. Chill pie for about 4 hours or until firm.

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