Creamy Vegan Chocolate-Almond Butter Pudding Pie
2 min read
This super-indulgent pudding pie, from Jennifer Rose Rossano’s Residing Loopy Wholesome: Plant-Based mostly Recipes from the Neurotic Mommy, combines wealthy coconut cream with chocolate chips and a swirl of creamy almond butter for a luscious vegan pie you gained’t quickly neglect.
What you want:
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 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 levels. Flippantly spray a 9-inch pie pan with nonstick cooking spray.
2. Right into a meals processor, place cookies and butter, and pulse till cookies are decreased to effective crumbs. Into to pie pan, switch crumb combination, urgent evenly on backside and up sides a bit. Bake for 10 minutes and funky fully.
3. In a saucepan over medium warmth, carry coconut cream to a boil. Take away from warmth. Right into a medium bowl add chocolate chips. Pour coconut cream over chips and add vanilla, cornstarch, and salt, and stir till chocolate is melted and clean.
4. Pour combination over cookie crust, and refrigerate for half-hour to set. Right into a medium bowl, whip collectively almond butter, butter, cream cheese, and sugar. Take away pie from fridge and pour combination over chocolate filling. Prime with whipped cream, chocolate drizzle, coconut, and almonds. Refrigerate to set for a minimum of 2 hours or in a single day.
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