Vegan Chocolate Pudding Pie with Strawberry Vinegar Drizzle

Here’s how the construction of this pie took place…

I had this hanging out on my counter:

And it was just itching to be combined with this batch of goodness to make a crust:

Crust Ingredients:

1 1/2 c. Kinnikinnick GF Graham Style Crumbs

1/4 c. Alter-Eco Golden Brown sugar

6 T. melted coconut oil

This is the result:

Crust Method:

1. Mix ingredients together until they form a sticky dough.
2. Press dough into a pie dish and refrigerate for an hour.
3. Store in freezer until ready to use.

Next, I had these fine ingredients:

And together, they were all going to make one fabulous pie.

Pie Ingredients:
4 oz. hazelnut butter
8 oz. creamed full-fat coconut milk (the part at the top, after the can has been refrigerated)
2 oz. melted coconut oil
1 T. vanilla extract
2 1/2 oz. agave nectar
8 oz. non-dairy chocolate chips, melted

Pie Method:

1. Blend together the hazelnut butter, coconut milk cream, and coconut oil in a food processor. Make sure they are well-combined before proceeding.
2. Add vanilla, agave and melted chocolate chips to the mixture. Blend well, scraping down the sides as needed.
3. Chill in the freezer for at least one hour, and up to 8 hours.

To make this a suitable dessert for Valentine’s Day (which is now less than 2 weeks away!), I needed to add some red color of some sort, so I created a strawberry and vinegar drizzle to pour over the top of the pie. My other rationale for doing that was: in order to make this resemble something that’s at least a bit healthy, it should have a fruit component, and the humble and delicious strawberry seemed to be the perfect fit!

Drizzle Ingredients:
3 c. strawberries, cut in quarters
3 T. agave nectar
1 T. blackberry vinegar

Drizzle Method:

1. On medium-high heat, warm the ingredients, stirring occasionally. Bring to a boil.
2. Continue boiling, mashing up the berries a bit. Stir until the liquid is basically gone.
3. Remove from heat and let sit to cool about 10 minutes before pouring over the pie (it can be refrigerated to cool faster).

Finally, I’ve entered this delicious dish into Fork and Beans’ Valentine’s Day Bake-off! Wish me luck!

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Author Information: Geanna
GreenVeganLiving.com
Contact Geanna by email