Vegan Chocolate Pudding Pie

You like pie. The trend forecasters are saying pie is the new cupcake. America was built on apple pie. So, let's eat some pie! This is a vegan chocolate pudding pie with several unexpected ingredients. I often make a similar pudding using silken tofu and melted chocolate but this is a great revision I really enjoyed eating. It's packed with avocado, banana, tofu and honey and contains no sugar and no dairy or animal products. Plus it take like 10 minutes to prepare. Score.

You can have fun with variations on this dish, too. Maybe you don't like banana. Try peanut or another nut butter. Maybe you're fresh out of graham crackers. Try bread crumbs or crumbled dry cookies. Avocado not your thing? Use more tofu.

And no, this won't turn out green. And no, it doesn't taste like mud. It's really satisfying, just the right amount of sweet and it's really good for you (well, as far as desserts can be good for you, I guess). Did I mention it's also no bake?!

Recipe after the jump...

 

Vegan Chocolate Pudding Pie

Serves 4-6

  • 2 medium ripe avocados
  • 1 ripe banana
  • 1 1/2 cups silken tofu
  • 1/2 cup honey
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened cocoa powder
  • Pinch of salt
  • 1 cup graham cracker crumbs
  • 1/2 cup minced coconut (the smaller grind of flake/shredded)
  • 1/3 cup canola oil

To prepare the crust, pulse the graham cracker crumbs, coconut and oil in a food processor or mixer until crumbly. The crumb should come together when you press on it with your finger. Use a little bit more oil if it doesn't stay together.

Pour your crust mixture into a pie pan and, using your hands, press gently onto the bottom and sides of the pan. Set aside.

To prepare the pudding filling, start by blending the  avocados until they reach a creamy consistency. It's best to do this first as it works as a great base into which to incorporate the other ingredients.

Next, add the banana, tofu, honey, maple syrup, cocoa and salt and continue to blend until thick and creamy. Taste and adjust sweetness if desired.

Pour the creamy pudding mixture into the prepared pie crust and refrigerate until serving. You can eat it without refrigerating as well.

Note: this does not have the consistency of a traditional pudding pie. Because it lacks a lot of the fat (good thing!) of a dairy-rich pudding, it will not firm up like most people are used to. This is a great pie for spooning on people's plates or into a nice shallow bowl.

You can also prepare this dish in individual ramekins using the same method.