Mind-Blowing Vegan Chocolate Pie
This recipe is sponsored by Almond Breeze Mind-Blowing Vegan Chocolate Pie: putting stars in my chocolate-loving eyes since July 2017. This magic is creamy, rich, smooth like the best chocolate…
The post Mind-Blowing Vegan Chocolate Pie appeared first on Pinch of Yum.
This recipe is sponsored by Almond Breeze
Mind-Blowing Vegan Chocolate Pie: putting stars in my chocolate-loving eyes since July 2017.
This magic is creamy, rich, smooth like the best chocolate pudding-meets-mousse-meets-chocolate-pots-de-creme of your life. It’s not icy or weirdly textured at all, as many alternative-type frozen desserts can be. And there’s no milk in it. Or cream. Or anything dairy-like. But there’s also no scary vegan ingredients – it’s just all things you could buy at your regular grocery store. My favorite kind of recipe.
How to make our vegan chocolate pie (50 SEC):
Things that make this a Mind-Blowing Vegan Chocolate Pie:
5 Ingredients.
No Bake.
TASTES LIKE HEAVEN IN A PIE CRUST.
We could stop there.
But we could also keep going:
Tofu. Let’s just get that out of the way right now. Everything else in this short ingredient line-up is going to be cool with you, and then you’re going to see tofu and you’re going to doubt me. I see you, Doubter. I am a doubter myself, and I pinky promise that you will eat this and think zero thoughts about tofu. I love tofu in this chocolate pie because it acts as a thick, creamy base that blends together easily, but the flavor is almost completely neutral. Smooth, creamy perfection. Obvi, chocolate and more chocolate. Chocolate chips are a major player here, and did you know there is such a thing as vegan (dairy free) chocolate chips" I used Ghirardelli chocolate chips here because I’m a chocolate snob and just a casual, part-time vegan so I’ll take my real-deal chocolate TYVM, but I have purchased and used dairy free chocolate chips in the past and can vouch for their existence.
Wrapping up the mind-blowing element is a little bit of almond love. Just scoop some almond butter in that blender to get a buttery texture, and leave the smoothing-out part to the chocolate almondmilk.
Yummy, Yummy, YUMMY.
One thing to know about this vegan chocolate pie is that, um, it’s mind-blowing.
Another thing to know: sometimes I keep the chocolate filling in jars and eat it for breakfast. DON’T EVEN JUDGE ME and I’m not actually joking.
I have made a variation of the chocolate pie filling that used cocoa powder + maple syrup in place of the chocolate chips, and let’s be honest: it was not nearly as delicious as this version I’m giving you here with a full bag of chocolate chips worked in, but it was a little more along the lines of a healthy breakfast, and I found out (surprise surprise) that I loved eating the equivalent of cold, thick, creamy chocolate pudding for breakfast every morning...
The post Mind-Blowing Vegan Chocolate Pie appeared first on Pinch of Yum.
This recipe is sponsored by Almond Breeze
Mind-Blowing Vegan Chocolate Pie: putting stars in my chocolate-loving eyes since July 2017.
This magic is creamy, rich, smooth like the best chocolate pudding-meets-mousse-meets-chocolate-pots-de-creme of your life. It’s not icy or weirdly textured at all, as many alternative-type frozen desserts can be. And there’s no milk in it. Or cream. Or anything dairy-like. But there’s also no scary vegan ingredients – it’s just all things you could buy at your regular grocery store. My favorite kind of recipe.
How to make our vegan chocolate pie (50 SEC):
Things that make this a Mind-Blowing Vegan Chocolate Pie:
5 Ingredients.
No Bake.
TASTES LIKE HEAVEN IN A PIE CRUST.
We could stop there.
But we could also keep going:
Tofu. Let’s just get that out of the way right now. Everything else in this short ingredient line-up is going to be cool with you, and then you’re going to see tofu and you’re going to doubt me. I see you, Doubter. I am a doubter myself, and I pinky promise that you will eat this and think zero thoughts about tofu. I love tofu in this chocolate pie because it acts as a thick, creamy base that blends together easily, but the flavor is almost completely neutral. Smooth, creamy perfection. Obvi, chocolate and more chocolate. Chocolate chips are a major player here, and did you know there is such a thing as vegan (dairy free) chocolate chips" I used Ghirardelli chocolate chips here because I’m a chocolate snob and just a casual, part-time vegan so I’ll take my real-deal chocolate TYVM, but I have purchased and used dairy free chocolate chips in the past and can vouch for their existence.
Wrapping up the mind-blowing element is a little bit of almond love. Just scoop some almond butter in that blender to get a buttery texture, and leave the smoothing-out part to the chocolate almondmilk.
Yummy, Yummy, YUMMY.
One thing to know about this vegan chocolate pie is that, um, it’s mind-blowing.
Another thing to know: sometimes I keep the chocolate filling in jars and eat it for breakfast. DON’T EVEN JUDGE ME and I’m not actually joking.
I have made a variation of the chocolate pie filling that used cocoa powder + maple syrup in place of the chocolate chips, and let’s be honest: it was not nearly as delicious as this version I’m giving you here with a full bag of chocolate chips worked in, but it was a little more along the lines of a healthy breakfast, and I found out (surprise surprise) that I loved eating the equivalent of cold, thick, creamy chocolate pudding for breakfast every morning...
| -------------------------------- |
|
|
