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Vegan Chocolate Cream Pies

Vegan Chocolate Cream Pie

Individual Vegan Chocolate Cream Pies are deconstructed and plant based version of the classic chocolate cream pie.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 4 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 4 Servings

Ingredients

Vegan Chocolate Pudding:

  • ⅓~½* cup Granulated Sugar
  • 2 tbsp Divine Cocoa powder (or unsweetened cocoa powder)
  • 2 tbsp corn starch
  • ¼ tsp salt
  • 1¼ cups Almond Milk
  • 1¼ cups Almond or Coconut Creamer
  • 1 tsp Vanilla extract or ½tsp Vanilla bean paste
  • 1 bar (5.3oz) Semi Sweet Chocolate, coarsely chopped (I used Divine Semi sweet 55% baking bar)
  • 1 tbsp Vegan Butter

Other Ingredients:

  • 1 cup Graham Cracker Crumbs
  • 2 tbsp Vegan Butter, melted
  • 2 cups Coconut whipped cream* or Almond whipped cream (store bought)
  • As needed Chocolate shavings, for garnish

Instructions

Make Vegan Chocolate Pudding:

  • In a medium heavy pan, whisk sugar, cocoa, cornstarch and salt. Slowly whisk in the milk and cream and vanilla bean extract (if using). Make sure there are no lumps.
  • Slowly bring the mixture to a boil over medium heat while whisking constantly.
  • Lower the heat to a simmer cover and simmer gently for 8~10 minutes or until the pudding begins to thicken. Remove from the heat and whisk in the butter and vanilla extract.
  • Let the pudding cool completely.

Prep other layers:

  • In a small bowl, combine the graham cracker crumbs and melted butter. Mix well to combine.
  • Make coconut cream frosting* or use store bought vegan frosting.

Assemble:

  • Layer the graham cracker crumbs in the bottom of 4 small serving bowls, top with alternating layers of chocolate pudding and whipped cream. Garnish with shaved chocolate. Chill for at least 4 hours and Enjoy!!

Notes

  • If you want the pudding to be on the sweet side, increase sugar to ½ cup.
  • If you don't have access to vegan creamer, then use the same quantity of almond or other plant based milk. The pudding may take slightly longer to thicken.
  • Refrigerate a can of full fat coconut milk overnight. Open and scoop out the now thickened coconut cream into a mixing bowl. The clear coconut water can be used in soups, smoothies etc.
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