A Decadent Vegan Chocolate Pudding Pie That's Surprisingly Easy

What kind of recipe is it?

The Vegan Chocolate Pudding Pie is a decadent dessert that caters to plant-based diets, making it an ideal choice for vegans and those seeking healthier options without sacrificing flavor.

This pie features a rich, creamy chocolate filling made from avocados and dairy-free ingredients, ensuring a luxurious texture while being free from animal products.

Its simplicity, quick preparation, and wholesome ingredients make it a perfect treat for gatherings, family dinners, or satisfying your sweet tooth guilt-free.

Plus, it’s sure to impress chocolate lovers of all kinds!

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Ingredients

Ingredient	Quantity
Ripe avocados	2 medium-sized
Unsweetened cocoa powder	1/2 cup (50g)
Maple syrup	1/4 cup (60ml)
Coconut milk	1/2 cup (120ml)
Vanilla extract	1 teaspoon
Sea salt	1/4 teaspoon
Vegan pie crust	1 (store-bought or homemade)
Dark chocolate shavings (for garnish)	Optional (as desired)

This table provides an extensive list of the ingredients required to make Vegan Chocolate Pudding Pie, along with the specific quantities needed for each ingredient.

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Cooking Steps

1. Preheat the oven to 180 °C (350 °F) and position the oven rack in the middle. If using a store-bought vegan pie crust, take it out and let it rest at room temperature while preparing the filling.

2. Prepare avocados by cutting them in half, removing the pits, and scooping the flesh into a food processor. Discard the skins and pits.

3. Add 1/2 cup (50 g) of unsweetened cocoa powder, 1/4 cup (60 ml) of maple syrup, 1/2 cup (120 ml) of coconut milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of sea salt to the food processor with the avocados.

4. Secure the lid of the food processor and blend the mixture on high speed until completely smooth and creamy, scraping down the sides as necessary. This should take about 1-2 minutes.

5. Taste the mixture for sweetness and adjust by adding more maple syrup if desired. Blend again to combine.

6. Pour the chocolate avocado filling into the prepared vegan pie crust, smoothing the top with a spatula for evenness.

7. Bake the pie in the preheated oven for 10-15 minutes, until the filling is set but still slightly jiggly in the center. The edges should appear firm and the surface will have a slight sheen.

8. Remove the pie from the oven and allow it to cool at room temperature for at least 30 minutes.

To expedite cooling, place the pie in the refrigerator for an additional 1-2 hours.

9. Before serving, garnish the pie with dark chocolate shavings, if desired, and slice into wedges using a clean knife.

10. Serve chilled or at room temperature, ensuring that each piece has a smooth and creamy texture.

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Variations

Mint Chocolate Pudding Pie: Add 1 teaspoon of peppermint extract to the filling for a revitalizing mint flavor; garnish with fresh mint leaves before serving.
Nutty Almond Chocolate Pie: Incorporate 1/4 cup (40 g) of almond butter into the filling for a nutty taste and added creaminess while maintaining the vegan profile.
Coconut-Lemon Pudding Pie: Replace coconut milk with 1/2 cup (120 ml) of coconut cream and add the zest of one lemon to the filling for a tropical citrus twist.
Raw Chocolate Pudding Pie: Use a raw almond or date crust instead of a traditional pie crust and skip the baking step to maintain raw ingredients while serving a nutrient-rich dessert.

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Tips on plating and presentation

After experimenting with different variations of the Vegan Chocolate Pudding Pie, it’s time to think about how to make your dessert visually appealing.

I like to top mine with a dollop of coconut whipped cream and sprinkle some cacao nibs for crunch.

Using fresh berries around the pie adds a vibrant touch, while a drizzle of melted chocolate gives it an elegant finish.

Enjoy!

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What other dishes can I pair it with?

Have you ever wondered what dishes pair well with a Vegan Chocolate Pudding Pie?

I love serving it alongside fresh fruit like strawberries or raspberries; their tartness complements the richness perfectly.

A light, citrusy salad also works wonders, balancing the dessert’s sweetness.

For a more indulgent touch, consider pairing it with a scoop of dairy-free vanilla ice cream, creating a delightful contrast.

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What drinks can I pair it with?

Wondering what drinks might elevate your Vegan Chocolate Pudding Pie experience?

I love pairing it with a rich, full-bodied red wine, like a Cabernet Sauvignon, which enhances the chocolate flavors beautifully.

If you prefer a non-alcoholic option, a creamy almond milk latte adds a lovely touch.

For a revitalizing contrast, a mint-infused herbal tea works surprisingly well too!

Enjoy experimenting!

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Frequently Asked Questions

How Long Can I Store the Vegan Chocolate Pudding Pie?

I’d store the vegan chocolate pudding pie in the fridge for up to five days. Just make sure it’s covered to keep it fresh. You wouldn’t want it drying out or losing its flavor!

Can I Use Almond Milk Instead of Coconut Milk?

Absolutely, I’ve used almond milk instead of coconut milk in recipes before, and it works great! Just keep in mind that it might change the flavor slightly. Enjoy experimenting with your vegan desserts!

Is This Recipe Gluten-Free?

Yes, this recipe is gluten-free! I’ve made it several times using certified gluten-free ingredients, and it’s turned out delicious each time. You’ll love how indulgent and satisfying it feels without any gluten involved!

Can I Freeze This Pudding Pie?

I wouldn’t recommend freezing this pudding pie. While it might freeze, the texture could change, making it less enjoyable. I prefer enjoying it fresh; that way, it stays creamy and delicious every time.

What’s the Nutritional Information for This Dessert?

The nutritional information varies, but I’ve found it’s generally rich in healthy fats, fiber, and antioxidants. Each slice typically contains around 250 calories, depending on the ingredients I use and portion sizes.