It’s a cream pie that actually good for you. It’s vegan. It has almost no refined sugar. It’s almost raw, for gosh sakes. It’s light and fluffy and creamy and dreamy and so delicious you’ll be hard pressed to put down your spoon. Is there anything more you could want in a pie?
Curious what makes the chocolate filling so gosh darn perfect? It’s definitely not tofu—I know, you’re shaking your head as you read, but a lot of vegans substitute silken tofu for dairy. Not I! Instead, I took a cue from the ever-amazing Minimalist Baker and decided to customize a blended chocolate chia pudding recipe. It was nothing short of revolutionary.
Deep, dark, chocolatey superfood protein, bursting with healthy fats, proteins, and brain food. YUP, I AM TALKING ABOUT A CREAM PIE. How excited are you?
What’s on top? Pure coconut cream whipped with mango, sweetened with a touch of maple and brown sugar. Toasted coconut flakes. Cacao nibs. Boom.
But here’s the best part: It’s also packed with the genius good-for-you antioxidants of Bai5’s Molokai Coconut. Bai5 is stevia-sweetened so it’s low glycemic, packed with mega-delish island flavor (you know that makes this Maui girl happy), and infused with the antioxidant power of green coffee fruit. And it makes the perfect addition to an almond-milk chia seed pudding base.
To finish it all off—a perfectly simple salty-sweet graham cracker crust. YOU GUYS. Are we ever going to eat anything else?
Probably not. Bon appePIE!
Thanks for sponsoring today’s post, Bai. We heart you.
VEGAN CHOCOLATE MANGO COCONUT CREAM PIE
Ingredients
Graham Cracker Pie Crust
- 1 sleeve graham crackers
- 4 ½ tablespoons coconut oil
- 2 pinches sea salt
Chocolate Chia Pudding Base
- 2/3 cup chia seeds
- ¾ cup Bai5 Molokai Coconut or other liquid
- 2 ¼ cup almond (or other) milk
- ¾ cup raw cacao powder
- 3 dates pitted
- 5 tablespoons maple syrup
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Mango Coconut Cream Topping
- 1 can full-fat coconut milk
- ½ cup fresh mango
- 1 tablespoon maple syrup
- 2 tablespoons brown sugar or as desired
extras for garnish
- 1/3 cup gently toasted coconut flakes
- ¼ cup raw cacao nibs
Instructions
- Place can of coconut milk in fridge.
- In a large bowl, whisk chia seeds, almond milk, Bai5 Molokai Coconut, maple syrup, brown sugar, vanilla, and sea salt. Mix vigorously, until the mixture foams a bit and begins to thicken. Soak in a cool place for at least 4-5 hours or overnight, until very thick. If soaking overnight, put in fridge.
- Preheat oven to 375º. Lightly oil a 9-inch pie pan.
- Halve or quarter graham crackers and place in food processor or high-speed blender. Pulse until finely blended. Empty into a medium sized bowl.
- Melt 4 ½ tablespoons coconut oil and pour over graham cracker crumbs. Add two pinches of sea salt and mix well. Press evenly into pie pan, starting in the center and pressing outwards, up the side of the pan.
- Bake for 10 minutes, until golden brown. Set aside to cool.
- After the chia pudding has soaked at least 4-5 hours, put it in your blender or food processor and add the cacao powder and pitted dates. Blender until silky smooth. Place in fridge to chill while you make the topping.
- Remove coconut milk from fridge and turn the can upside down. Empty off the semi-clear liquid and spoon out just the coconut cream into a large mixing bowl. Add ½ cup fresh, peeled and pitted mango, and sweetener. Using an electric hand mixer, whip until smooth and stiff. Cover with plastic wrap and keep cool in the fridge.
- Remove chocolate pudding from fridge and empty into your cooled pie shell, smoothing as you go. Cover with plastic wrap and chill in freezer at least 1-2 hours before serving.
- 30 minutes before serving, remove pie from freezer and spoon mango coconut whipped cream onto the center of the pie, gently smoothing it outward leaving a 1-inch perimeter of chocolate (drool). Sprinkle toasted coconut and raw cacao nibs on top as you like.
- This pie will change in texture depending on how frozen/room temp it is—experiment to see how you like it best!
