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!

Vegan Chocolate Pudding Pie

jillymom   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… Print This

Serves: 4 Prep Time: 15 Minutes Cooking Time: 4 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

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

Filling
1 box Organic Non GMO 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 )

Topping
1/2 cup dried coconut

 

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Instructions

1. Mix crust ingredients in a food processor until mixture sticks together. Press into the bottom of a pie plate.
2. Blend filling ingredients in a blender until smooth.
3. Pour into pie plate.
4. Put dried coconut on a cookie sheet and bake at 350 degrees until edges are golden brown.
5. Sprinkle on top of pie.
6. Chill pie for about 4 hours or until firm

 

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