INGREDIENTS:
Pie Crust:
- 1 pie crust
For Filling:
- 3 Tbs cocoa powder
- 1/4 cornstarch
- 1/4 salt
- 1/4 organic sugar
- 3 Tbs agave nectar (optional but recommended)
- 1 + 1/4 cup chocolate almond milk
- 1 14 oz can coconut milk (the higher the fat content the better)
- 100 grams/4oz 70% dark chocolate, chopped into small pieces
- 1 Tsp vanilla (alcohol free is preferred for better taste results)
- vegan whipped cream of choice
- extra chocolate for topping
Method:
- 1. Make and bake your favorite vegan pie crust.
- 2. Whisk cocoa powder, cornstarch, organic sugar and salt in saucepan.
- 3. Whisk almond milk and full can of coconut milk into dry ingredients. (The coconut milk used in this recipe had a fat content of 14%).
- 4. Over medium heat, whisk constantly until mixture comes to a boil.
- 5. Whisk constantly at a boil for approximately 2 minutes until thick like pudding. Do not over cook. Remove pan from stove.
- 6. Taste test to see if you would like to add a sweetener such as organic agave. Add sweetener and stir.
- 7. Add chopped chocolate and vanilla. The heat from mixture will quickly dissolve chocolate pieces.
- 8. Pour pudding mixture into pie crust and let cool for at least 3 hours in fridge.
9. Serve with your choice of vegan whipped cream. This pie was served with So Delicious Vegan Coco Whip and yes, it was so delicious:)
Note: Pie is more easily cut if it has been in fridge for more than the required 3 hours resulting in a more presentable pie slice if you're shooting for presentation when served.
I was really happy with the way this pie turned out. I didn't know if it would be too bitter having used 70% chocolate but it wasn't bitter at all. I ended up adding agave because during the taste test it lacked sweetness. Rather than add more sugar, I chose to add agave to keep things a little healthier. I don't think the recipe would have turned out nearly as well had I not added some additional sweetener.
Try it, I think you and your family will love it vegan or not!
No comments:
Post a Comment