Recipes » Desserts » Vegan Chocolate Pudding Pie
T. Colin Campbell Center for Nutrition Studies

Ingredients

Crust

  • 1 cup dates
  • 1 ½ cups unsweetened almond meal
  • ½ cup cocoa

Filling

  • 1 box silk tofu
  • 1 cup dates
  • ¾ cup cocoa
  • 1 tsp vanilla
  • 1 cup raw, unsalted cashews
  • ½ cup non-dairy milk

Topping

  • ½ cup dried coconut

Instructions

  • 1. Mix crust ingredients in a food processor until mixture sticks together. Press into the bottom of a pie plate.
  • 2. Blend filling ingredients in a blender until smooth.
  • 3. Pour into pie plate.
  • 4. Place dried coconut on a cookie sheet and bake at 350 degrees F until edges are golden brown.
  • 5. Sprinkle on top of pie.
  • 6. Chill pie for about 4 hours or until firm.

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