Vegan Chocolate Cream Pie 🍫 No Dairy, No Problem, No Baking Required

This vegan chocolate cream pie takes 15 minutes to make, no baking required, and is perfect any time of year, especially for the holidays! That's why it's That Snazzy Life's Vlogmas Day 2 video.
This delicious vegan dessert is perfect for any occasion - whether you're celebrating Christmas, Thanksgiving, or Valentine's Day.
Vegan Chocolate Cream Pie Recipe
Ingredients
Crust:
1 1/2 cups raw pecans
3-4 Medjool dates, pitted
1/2 teaspoon cinnamon* (optional)
1/8 teaspoon sea salt* (optional)
Chocolate pudding filling:
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 cup baking cocoa aka Dutch-processed cocoa
2 cups plant-based milk
1/4 teaspoon fine sea salt
1 teaspoon vanilla
Vegan Whipped Cream (I used ‪@SoDeliciousDairyFree‬)
Additional toppings: (optional)
grated chocolate or chocolate chips
berries
nuts
coconut flakes
Method:
1. First, make the crust. Place raw pecans in the food processor. Pulse a few times then process for about a minute or until fine crumb texture.
2. Add 3 pitted Medjool dates, pulse, and process. If the crust does not stick together, add another date and process again. You can always add another date if still too crumbly.
3. Add the pecan date mixture to your pie pan. Press into the pan and up the sides of the pie pan to form a uniform crust. Now you’re ready to make the chocolate cream/pudding filling.
4. In a saucepan, add all the ingredients, except for the vanilla. Give it a whisk to incorporate all the ingredients. Then add about 1/4 o 1/3 cup of your non-dairy milk and whisk to combine. Over medium heat, gradually pour in the remaining milk, whisking as you go.
5. Keep whisking quickly, being sure to scrape the bottom of the pan as you whisk. After about 5 minutes or so, the mixture will have some resistance against your whisk and start thickening. Once that happens, it will continue to thicken quickly. Bring to a boil, then continue to whisk, for another minute or so or until you achieve the pudding consistency.
Once you do, remove from the heat, add the vanilla, and whisk to incorporate the vanilla. Pour over the crust, being sure to get all the pudding out from the pan with a rubber spatula. Spread and smooth out the top.
6. Place in the refrigerator to cool and set for 2 hours.
7. After 2 hours or so, remove from the refrigerator. When you're ready to serve, top it with your vegan whipped cream and shredded chocolate. I used @SoDeliciousDairyFree coco whip dairy-free whipped topping.
Of course, you can make your own vegan whipped cream too. More on that is to come in another video! Be sure to subscribe if you're interested in that along with more easy vegan recipes.
I hope you make this and enjoy it! Drop a comment and let me know!
👛 SHOP PRODUCTS I USE
High-Speed Blender - Vitamix: amzn.to/3FqykiO
Food Processor - Cuisinart: amzn.to/3Q97deB
Bowls - Stoneware Pinch Bowls: amzn.to/3QvlW4F
Pitted Medjool Dates - amzn.to/3WJrsDH
Spatula (double-sided): amzn.to/3P9xnhW
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#vegandessert #chocolatedesserts #veganpies

[@ClaireSara]

Heck yes!! Yummmmmm!

[@SnazzyVeganLife]

Hope you enjoy it, Claire!! Thank you again for co-hosting the livestream!! It was epic!! 🤗

[@ClaireSara]

The parchment paper hack is excellent

[@SnazzyVeganLife]

Yeah, it's a good one!! Glad you like that tip! 😄

[@kverbrugge4]

Wait what is that spatula?? You can use the handle as a scraper too!? 😮

[@SnazzyVeganLife]

Hey Kathryn! It's a spatula I got from Vitamix. It's all spatula, no handle, haha. 😊 One end is larger and one is smaller. It's great for getting food out of the bottom of the Vitamix container. I linked it in the description in case you want to check it out.