Last week I made my silky raw chocolate cream pudding. Well I decided to take that healthy, breakfast-approved pudding to the next level: true decadent dessert-worthy status. One pie crust and fluffy bowl of vegan whipped topping later and my fluffy, blissful, Vegan Chocolate Cream Pie is served! Chocolate sprinkelz on top..
Come Home Pie. My husband was away on business the past few days, so I've been fending for myself. Luckily, I had my cuddly kitty, US Open tennis matches, a few raging thunderstorms, piles of laundry and my cozy kitchen to keep me company.
It's strange cooking for a party of one - but I love it since I can experiment with crazy dishes like my umeboshi plum-slathered skillet tofu over brown rice with sweet and sour broccoli. Not terribly "crazy" but while my husband would eat the tofu and broccoli - the rice? No chance. His "rice fear" still makes me giggle.
So instead of bowls of forbidden rice, I decided to make him something I know he will adore: a chocolate dessert. In this case cream pie..
This chocolate cream pie is actually awesome even without the fluffy whipped topping. (I'll get to that in a minute) I firm up my pudding by using virgin coconut oil and agar agar. You could actually get away with making this without the agar - but your pie will be more scoop-able rather than slice-able. Your call.
Whipped Topping - Vegan "Cool Whip" is alive and well..
I found this product last week, and while I usually prefer to make everything from scratch - I couldn't resist trying it. It's called Mimiccreme Healthy Top. It's soy-free and made from almonds and cashews. And lotsa coconut oil. I'm going to say that it is a very-special-dessert treat since it has 50 calories per tablespoon and that means 1 box has about 1600 calories. Lets see, split that into 8 slices and you have about 200 calories in "creamy topping" per pie slice. OK, but really, this stuff is AMAZING. It tastes like cool whip - actually no, it's better. And you could easily get away with using only 1/2 a box per pie - but I had to go all out.
I found "Healthy Top" at Whole Foods - in the shelf-stable soy milk area. But you can Buy it online too.
No Healthy Top? Alternative white cream topping: Whipped Coconut Cream from Coconut Milk, How-to!
Also check out my peanut butter cream pie!
Chocolate Cream Pie
vegan, makes one pie
13 ounces silken tofu
1/2 tsp pink sea salt
3/4 cup coconut soy creamer (any non-dairy milk sub/creamer will work)
3 Tbsp virgin coconut oil spread (or pure virgin coconut oil)
1/4 cup raw cacao powder
1 cup grade B maple syrup (or agave syrup)
1 Tbsp agar agar (not essential - but will make your pie much more firm/gelled
1 vegan pie crust
1 box Mimiccreme Healthy Top almond/cashew topping (aka, vegan cool whip)
1 Tbsp chocolate vegan sprinkelz
note: for raw cacao powder - cocoa powder will work too, but adjust sweetness as needed - and taste as you go.
1. First bake your vegan pie crust until lightly browned. Set aside. You can use a pre-made frozen shell or make your own crust I show you how here: Vegan Pie Crust how-to video.
2. Add your soy or coconut creamer to a small sauce pan. Add agar agar and a splash of the maple syrup. Bring to a boil. Continuously stir as until agar agar dissolves into liquid. This will take about 3-5 minutes. Turn off heat. Then melt in the coconut oil spread. Set mixture aside to cool a bit.
3. In a high speed blender - aka Vitamix - add the following: silken tofu, remaining maple syrup, raw cacao powder, salt. Then add the agar mixture - however - I strain it through a sifter so that any loose particles of agar to not go in my pie.
4. Blend on low -> high until smooth and creamy. Do a taste test. Add more salt and or sweetener if need be. (mine was perfect though). Remember the whipped topping is sweet - so let the deep chocolate flavor shine through in your chocolate layer.
5. Pour the chocolate into your pie crust. Chill in fridge for 1-2 hours - or until the mixture is firmed and cooled completely. You will also want to place the box of whipped topping in the fridge as well. For at least 30 minutes.
6. Before serving, remove the Mimiccreme topping from fridge - scoop contents of box into large bowl. Using a hand mixer, beat on high until fluffy. Only takes about 2-3 minutes.
7. Scoop whipped topping onto chilled pie. Add chocolate sprinkles. Serve! Or chill in fridge until ready to serve. Note: the Mimiccreme is fluffiest just after whipping - so for best taste results, I'd beat and add the topping right before serving if possible.