Creamy Vegan Chocolate Pie
|Mi-Del Chocolate Pie Crust||1|
|Cashew Butter||1 Cup|
|Vegan Chocolate Chips||1/2 Cup|
|Coconut Milk||1 Cup|
|Maple Syrup||3 Tablespoons|
|Coconut Oil||1 Tablespoon|
I tasted this pie at the Natural Foods Expo and was so surprised it was Vegan, no offence to Vegan desserts but they aren’t always good.
If you cant find Cashew Butter you can use Almond Butter it works just fine.
No need to think you’ll have to scour stores for Vegan chocolate chips, Guittard and Enjoy Life are found in most grocery stores.
I served mine with the Redi whip non Dairy Coconut Cream
- Melt the Chocolate in the microwave in a pyrex mixing cup or microwave safe bowl, start at 30 seconds then mix and check if its melted add additional 10 second bursts if its not melted.
- Add the Coconut Oil to the Melted Chocolate and blend together.
- Add the Melted Chocolate to a food processor or blender with the Cashew Butter, Maple Syrup and Coconut Milk, blend until creamy.
- Pour mixture into the Pie Shell and refrigerate for at least 2 hours or overnight.