Chocolate Cream Pie
Vegan Chocolate Cream Pie is a chocoholic's dream come true! It's a veganized version of an old family favorite, and it's perfect for holidays, celebrations, and anytime you're craving something sweet!
- 1½ cups raw walnuts
- 1½ cups unsweetened, shredded coconut
- 10 medjool dates pits removed
- ½ teaspoon sea salt
- 10 ounces vegan semi-sweet chocolate chips
- 1 14-ounce can full-fat coconut milk
- 3 ripe avocados mashed (about 1½ cups)
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Coconut Whipped Cream
- 1 14-ounce can full-fat coconut milk chilled overnight
in the fridge
- ¼ cup confectioners sugar
- ½ teaspoon vanilla extract
- Sliced strawberries for garnish optional
Make the Filling
Pour the coconut milk in a medium-sized sauce pan. If the cream and water have separated, whisk them together. Heat over medium high heat. Once the liquid has just begun to boil, remove it from the heat and stir the chocolate chips into the pot. Stir until smooth and melted. Let cool slightly.
Add the mashed avocados, maple syrup, vanilla extract, and chocolate mixture to your food proesser and process until smooth.
Carefully pour the filling into the crust. Refrigerate for 4 to 8 hours. The pie can also be frozen for an ice cream-like filling.
Make the Coconut Whipped Cream
Chill a medium-sized bowl in the freezer for a few minutes.
Open the can of coconut milk and carefully scoop out the cream, leaving behind the water. (Save it for a smoothie!) You should have somewhere between 3/4 cup and one cup of coconut cream. Place the cream in the bowl.
Beat on high with an electric mixer until it’s smooth and light. This could take up to five minutes. Add the sugar and vanilla extract and beat for another thirty seconds or so.
Finish the Pie
Top the pie with the Coconut Whipped Cream and garnish with sliced strawberries, if using.
The pie will keep in the refrigerator for up to 3 days and in the freezer for up to 2 weeks.