Get ready to wow your loved ones this holiday season with a decadent yet guilt-free dessert—our Chocolate Coconut Cream Pie! This vegan, gluten-free treat is perfect for festive gatherings, combining a crunchy chocolate crust with a velvety, silky pudding center that’s simply irresistible. Topped with a fluffy coconut whip, this pie is a celebration of rich flavors and wholesome ingredients. Whether you're hosting a holiday dinner or cozying up with family, this pie is sure to add a touch of magic to your festivities. A special thanks to our friends at Plant and Sprout for sharing this delightful recipe!
Ingredients:
Crust:
1.5 cups oats
Filling:
1 package (16 oz) silken tofu
1/4 cup cacao powder
1/3 cup maple syrup
1/2 cup melted Classic Blackout approx. 1 1/2 bars
1/2 ripe avocado
Coconut whip:
1 can chilled coconut cream
1 5.3 oz cup vegan vanilla yogurt
1-2 Tbsp maple syrup
Instructions:
For the crust, preheat the oven to 350F. In a food processor, blend your oats into a flour. In a bowl, combine all of the remaining crust ingredients until a dough has formed - form the crust into your pie pan, and bake for about 20 minutes. While the crust is baking, in a blender combine your filling ingredients. Get rid of excess water with the silken tofu the best you can before placing into the blender. Make sure your crust has cooled before adding in the pudding filling. As for the coconut whipped cream, whip together your coconut cream, yogurt, and maple syrup until you get the desired consistency. Decorate the pie as you wish, and place into the fridge for at least two hours up to overnight.
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