Directions
Sub_title: A Rich and Decadent No-Bake Dessert Inspired by Mexican Hot Chocate
quick description: This vegan chocolate cherry coconut cream pie gets its deep, rich flavor from Mexican hot chocolate powder and a hint of cinnamon. The ginger snap crust adds a delightful spiciness to each bite, making it perfect for those who love a little heat. Plus, it’s easy to prepare, gluten-free, and can be made ahead of time!
Ingredients:
For the crust:
2 cups gluten-free rolled oats
1/4 cup + 1 tbsp maple syrup
1/4 cup melted coconut oil
1/4 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1 tbsp cornstarch
1 tbsp finely chopped pecans (optional)
For the filling:
1 14-oz can full-fat coconut milk (do not shake)
1/2 cup unsweetened cocoa powder
1/2 cup + 2 tbsp maple syrup
1/4 tsp vanilla extract
1/4 tsp sea salt flakes
1/4 cup dark sweet cherries, pitted and halved
Directions:
1. Preheat your oven to 350°F and line a small rimmed baking sheet with parchment paper.
2. In a food processor, combine the first six ingredients for the crust until it forms a wet sand consistency. Press the mixture into the prepared pan and spread evenly over the bottom. Bake for 10 minutes, then let cool completely.
3. While the crust is baking, whisk together the filling ingredients in a medium bowl until smooth. Set aside.
4. Once the crust has cooled, pour the filling onto the crust and spread evenly. Top with the remaining 1/2 cup cherries, pressing them slightly into the filling. Cover the edges of the pan loosely with foil to prevent overbrowning.
5. Place the pan in a large pot filled halfway with water and bring to a simmer. Poke holes in the foil to allow steam to escape. Simmer for 30-35 minutes, or until the center is set but still jiggles slightly when you move the pan. Remove from the heat and let cool completely.
6. Carefully remove the sides of the foil and transfer the pie to the refrigerator to chill for at least 4 hours or up to one day.
Serves: 8 slices
Difficulty: Easy
Nutrition Information per Serving (approximate):
Calories: 268
Total Fat: 22.5g
Saturated Fat: 16.5g
Cholesterol: 0mg
Sodium: 13.5mg
Total Carbohydrate: 31.5g
Dietary Fiber: 8g
Net Carbs: 25.5g
Protein: 2.5g
Note: You may need to adjust the cooking time if your oven runs hotter or colder than normal. Also, feel free to use any type of nut milk instead of coconut milk, just be sure to strain out the solids before using.
Steps
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1
Done
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Preheat your oven to 350°F and line a small rimmed baking sheet with parchment paper. |
|
2
Done
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In a food processor, combine the first six ingredients for the crust until it forms a wet sand consistency. Press the mixture into the prepared pan and spread evenly over the bottom. Bake for 10 minutes, then let cool completely. |
|
3
Done
|
While the crust is baking, whisk together the filling ingredients in a medium bowl until smooth. Set aside. |
|
4
Done
|
Once the crust has cooled, pour the filling onto the crust and spread evenly. Top with the remaining 1/2 cup cherries, pressing them slightly into the filling. Cover the edges of the pan loosely with foil to prevent overbrowning. |
|
5
Done
|
Place the pan in a large pot filled halfway with water and bring to a simmer. Poke holes in the foil to allow steam to escape. Simmer for 30-35 minutes, or until the center is set but still jiggles slightly when you move the pan. Remove from the heat and let cool completely. |
|
6
Done
|
Carefully remove the sides of the foil and transfer the pie to the refrigerator to chill for at least 4 hours or up to one day. Serves: 8 slices Nutrition Information per Serving (approximate): |
