10
Feb

Vegan Chocolate Coconut Pudding Pie

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This pudding is vegan, grain-free, and free of refined sugars. What could be better? A sinfully delicious desert that is actually not sinful at all for your Love on Valentines Day.

There are so many avocado pudding recipes out there, and even though the reviews are usually great, I was very much a skeptic. I love avocados, but on salads. I love chocolate, but not with something green in it.

Truth be told, I didn’t take a bite out of this in hopes of staging a good photo shoot. I was actually about to dump it in the trash after tasting it last night and not being happy with it because I could still taste the avocado. I decided to give it one last chance this morning, and I’m so happy I did! The key is to leave it in the fridge overnight so the flavors can all blend together and the pudding can set.

You’ll notice I did half raw cacao and half coco powder. You can use all raw cacao if you prefer, but I wasn’t getting the deep chocolate flavor I was looking for. Also – feel free to really load on the coconut whipped cream. I was just being a cheapskate and didn’t want to waste anymore coconut milk on the photo!

I made this recipe to feed 2 on behalf of you and your sweetie on Valentines Day, but you could double it and fill a tart pan or 9 inch pie dish if you’ d like. My crust is not a vegan recipe, so try swapping a flax “egg” for the egg in the recipe or  use this one to make this an entirely vegan dessert.

 


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Vegan Chocolate Coconut Pudding Pie

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 2 individual pies

Ingredients:

  • 1 Half Recipe for Honey Graham Cracker Crust
  • 1 large banana
  • 1 ripe avocado
  • 3 tablespoons raw cacao powder
  • 3 tablespoons unsweetened cocoa powder
  • 4 tablespoons maple syrup (or liquid sweetener of your choice)
  • 3 tablespoons non-dairy milk (I used almond milk)
  • ¼ teaspoon pure vanilla extract
  • 2 tablespoons shredded coconut, unsweetened
  • 1 can coconut milk (for the coconut whipped cream)

Instructions:

  1. Pre-bake the pie crust at 350 degrees for 6-8 minutes, until golden brown. Set aside until it is completely cool.
  2. Combine all of the ingredients, except the shredded coconut, in a food processor and blend until smooth and creamy.
  3. Stir in the shredded coconut by hand, then pour the pudding into the chilled pie crust. Cover with plastic wrap and refrigerate overnight.
  4. Top with whipped coconut cream and serve cold!

To Make the Coconut Whipped Cream

  1. Place the can of coconut milk, or 2 cups fresh, in the refrigerator overnight. Chill a glass or metal bowl in the freezer along with your beaters for at least 30 minutes.
  2. Carefully remove the coconut milk from the fridge so you don’t disturb the separation. Scoop off the cream that has risen to the top and place in chilled bowl.
  3. Beat on high until peaks form. Drizzle a teaspoon of honey in while the beaters are still going.

*I find that a handheld mixer works better than my stand mixer. You can use a stand mixer, it just takes longer and doesn’t get as stiff.

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  • Melissa

    This looks like a great recipe to try. I also want to try the tortillas!

  • Rachel Cauntay

    I’m trying grain free and my husband has an egg allergy, so I was excited to try this “vegan” recipe, but when I looked over the crust ingredients, I noticed egg yolks. It’s not vegan if there are eggs in it, but it does look delicious. Oh well!

  • amy murray

    How many cans of coconut milk do you have to use to get a good amount of cream?