Thanks for joining me! I hope you find the videos helpful and I’m glad you’re here. Enjoy this recipe, but don’t forget to check out these other two recipes to make your plant-based holidays yummy!
Vegan Butternut Squash Soup Recipe:
Vegan Soft and Fluffy Dinner Rolls:
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VEGAN CHOCOLATE CREAM PIE
Chocolate Cream Filling Ingredients:
2 & 1/4 C water
1 C raw cashews
3 TBS cornstarch or arrowroot powder
2/3 C sugar
1/3 C cocoa powder
Pinch salt
1 tsp vanilla
Vegan Pie Crust Ingredients (1 Crust):
1 & 1/2 cups all-purpose flour
1/2 cups nut butter with a neutral flavor, CHILLED (I use homemade brazil nut butter)
1/2 tsp salt
7-10 TBS COLD water
Let’s make the pie crust first. In a bowl, stir the salt and flour together. Next, add in the cold nut butter. With a fork, work the nut butter into the flour. Finally, use your hands to work the mixture until there are no clumps of nut butter and it holds its form when you squeeze a fistful together.
Add 7 TBS cold water, mix lightly, then add 1 TBS at a time until your flour comes together, can be formed into a ball, and there isn’t any flour left in the bowl. Note: The tricky part of pie crust-making seems to be working all ingredients in while handling them as little as possible. Good luck to us all.
Form into a disc, wrap in plastic wrap and chill 30 minutes.
Preheat oven to 375 Fahrenheit. With a rolling pin or cup, roll the dough out into a circle an inch larger than your dish, then carefully place in an 8 inch pie dish. Prick with a fork 10 or so times to prevent bubbling.
Bake about 10-15 minutes until golden with slightly darker edges. Let cool completely while making the chocolate cream pie filling.
Chocolate Cream Filling (fits best in an 8 inch pie dish—see notes below):
In a high speed blender pitcher, add all chocolate cream filling ingredients except the vanilla. Blend until smooth and creamy, then pour into a medium saucepan.
Using a pan and heat-safe whisk, set the burner to medium and whisk the mixture. Stir continuously until the cream is thickened. Usually, when the cream begins to form soft shapes when whisked, it’s done and can be removed from the heat.
Add the vanilla, whisk until well combined, then pour into the pie crust.
Cover, refrigerate 6 hours, then enjoy.
Notes:
—This cooks very similarly to stovetop pudding. In fact, it’s delicious plain and will also set up well when poured into individual cups, chilled, then served.
—This chocolate cream filling recipe fits best in an 8 inch pie dish. If you only have a 9 inch pie dish (as I do), you might consider topping with coconut whip OR make 1.5 times the chocolate cream recipe. Doubling it would probably be too much.