The Whole Food Plant Based Cooking Show
Vegan Chocolate Pudding Pie
Calories: 544kcal
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!
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Ingredients
Crust
- 1 cup dates
- 1 ½ cups almond meal unsweetened
- ½ cup cocoa
Filling
- 14 ounces silken tofu
- 1 cup dates
- ¾ cup cocoa
- 1 tsp vanilla
- 1 cup raw unsalted cashews
- ½ cup almond milk or plant milk
Topping
- ½ cup dried coconut
Instructions
- Mix crust ingredients in a food processor until mixture sticks together. Press into the bottom of a pie plate.
- Blend filling ingredients in a blender until smooth.
- Pour on top of crust and smooth the top..
- Put dried coconut 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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Nutrition
Calories: 544kcal | Carbohydrates: 63g | Protein: 18g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 40mg | Potassium: 894mg | Fiber: 16g | Sugar: 35g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 156mg | Iron: 6mg
