This super-indulgent pudding pie, from Jennifer Rose Rossano’s Living Crazy Healthy: Plant-Based Recipes from the Neurotic Mommy, combines rich coconut cream with chocolate chips and a swirl of creamy almond butter for a luscious vegan pie you won’t soon forget.
What you need:
28 Oreo cookies
6 tablespoons vegan butter, melted
½ cup full-fat coconut cream
1 cup vegan chocolate chips
1 teaspoon vanilla extract
1 tablespoon cornstarch
½ teaspoon of salt
½ cup creamy almond butter
½ cup vegan butter, melted
8 ounces vegan cream cheese
1 cup powdered sugar
1 cup coconut whipped cream
¼ cup vegan chocolate syrup
¼ cup toasted coconut shreds
¼ cup sliced almonds
What you do:
1. Preheat oven to 350 degrees. Lightly spray a 9-inch pie pan with nonstick cooking spray.
2. Into a food processor, place cookies and butter, and pulse until cookies are reduced to fine crumbs. Into to pie pan, transfer crumb mixture, pressing evenly on bottom and up sides a bit. Bake for 10 minutes and cool completely.
3. In a saucepan over medium heat, bring coconut cream to a boil. Remove from heat. Into a medium bowl add chocolate chips. Pour coconut cream over chips and add vanilla, cornstarch, and salt, and stir until chocolate is melted and smooth.
4. Pour mixture over cookie crust, and refrigerate for 30 minutes to set. Into a medium bowl, whip together almond butter, butter, cream cheese, and sugar. Remove pie from refrigerator and pour mixture over chocolate filling. Top with whipped cream, chocolate drizzle, coconut, and almonds. Refrigerate to set for at least 2 hours or overnight.
Photo courtesy of Gibbs Smith Publishing
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