gluten free vegan mocha cream pie

Gluten free vegan mocha cream pie. Chocolate cookie crust filled with a decadent dairy free mocha pudding. A slice of chocolaty coffee heaven!

It’s FINALLY pie season and I couldn’t be more excited. A slice of homemade pie gives me all the feels. Coconut cream pie, apple cranberry pie, pumpkin pie, banana cream pie. What’s your fave? Are you a fruit pie, custard pie or cream pie kind of person? I’m a fan of them all.

With Thanksgiving around the corner {seriously, how did that happen}, I’ve already started thinking about the desserts I want to make it. I have to make pumpkin pie because it gets the most requests. My husband would be very sad to not have a slice of gluten free pumpkin pie on Thanksgiving. This mama has to keep those traditions going.

As much as I adore pumpkin pie, I like to make at least two pies. There needs to be options. Apple pie is a traditional go-to because you just can’t go wrong with apple pie. This year, I think I’m going to mix it up and make this insanely delicious gluten free vegan mocha cream pie. Who doesn’t like coffee and chocolate together? It’s a pretty fantastic combo.

I just made a simple mix-and-press crust for this pie, which tastes similar to an oreo cookie crust. No rolling needed! Once baked and cooled, the crust is filled with a dairy free mocha pudding. It’s coconut milk based so it’s of course extra creamy. Instant espresso powder is added to the chocolate pudding to enhance the chocolate flavor and turn it into pure mocha goodness. Once topped with a dairy free whipped topping and chocolate shavings, the pie is officially ready for serving.

This gluten free vegan mocha cream pie proves that even with food restrictions, you can enjoy a glorious slice of pie this holiday season!

5.0 from 1 reviews

gluten free vegan mocha cream pie

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: pies & tarts

SERVES: 8

INGREDIENTS

pie crust

• 3/4 cup almond flour
• 1/3 cup gluten free oat flour*
• 1/4 cup cocoa powder
• 2 tablespoons cane sugar
• dash sea salt
• 3 1/2 tablespoons coconut oil, melted
• 2 tablespoons pure maple syrup

chocolate mocha pudding

• 3/4 cup cane sugar
• 1/2 cup cocoa powder
• 3 tablespoons cornstarch
• 5 teaspoons instant espresso powder
• 1/4 teaspoon salt
• 13.5-ounce can full-fat coconut milk, shaken
• 1 cup light coconut milk or unsweetened almond milk
• 1/3 cup dairy free chocolate chips
• 1 teaspoon pure vanilla extract
• 1 tub diary free whipped topping {such as So Delicious Cocowhip} or whipped coconut cream
• dairy free dark chocolate shavings

INSTRUCTIONS

1. Preheat oven to 350 degrees. Prepare 9-inch pie pan by spraying with nonstick cooking spray. Sift together almond flour, oat flour, cocoa powder and salt in large mixing bowl. Add melted coconut oil and maple syrup. Mix until dough comes together.
2. Place dough into prepared pie pan, pressing into bottom and up sides of pie pan. Bake pie crust for for 14-16 minutes. Allow to cool on cooling rack.
3. To make chocolate pudding, whisk together sugar, cocoa powder, cornstarch, espresso powder and salt in medium saucepan. Over medium heat, whisk in coconut milk. While stirring constantly, cook until bubbly and thick (about 5 minutes).
4. Remove pudding from heat and stir in chocolate chips and vanilla. Continue to stir until chocolate chips are completely melted.
5. Pour pudding through fine mesh sieve to remove any lumps. Pour into pie crust and smooth out top.
6. Cover pudding with plastic wrap, with plastic wrap touching top. Place pie in refrigerator to cool completely, 2-3 hours.
7. When pie is chilled, top with dairy free whipped topping and sprinkle with chocolate shavings. Serve immediately or keep chilled in refrigerator.

NOTES

*To make your own oat flour, simply grind gluten free oats in food processor or high powered blender.

3.5.3251