What you need:
- pie crust of your choice (I like to use a ready-made graham cracker pie crust)
- chocolate pudding and pie filling mix (GoBio! brand is best) x1
- 2 cups unsweetened almond milk
- unsweetened, raw cacao powder
- 2 cans coconut cream for whipping, chilled for at least 24 hrs previous
- OPTIONAL: 1-2 Tbsp maple syrup
This is one of my go-to recipes when I need a quick fix. This paleo chocolate pudding pie alternative is divinely scrumptious, especially when you have guests to impress! They won’t believe it’s vegan. For a lot of years I thought of ways to improve my “from scratch” chocolate pudding recipe; until one day I finally realized it’s best to just do what my Oma did: buy the pouched stuff and be done with it. Luckily today there are many wonderful vegan, sugar-free, non-GMO options when it comes to ready-to-go pudding and pie fillings. I highly recommend the GoBio! brand, as their pudding stays true to traditional pudding, and not some runny, tasteless goop you sacrifice your childhood memories for… GoBio! knows what they’re doing!
All you need to do is prepare the pie filling as instructed on the back of the pouch. Sweeten with maple syrup as desired. Once that is finished, simply pour it into your pie crust of choice, again: in this case I use the store-bought version of a graham cracker crust. Whole Foods has wonderful varieties, all of them healthy. Place your pie in the fridge and let it cool for at least 2 hours, preferably longer.
I like to substitute coconut cream for whipped cream. Simply chill a couple of cans overnight and scoop out the creamy part. It whips like traditional whip cream, so all you need is an electric mixer. Spread a nice thick layer of this onto your pie and give it a powdered finish with some raw, unsweetened Dutch cacao powder. Vegan or not, you will love it!
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