Mississippi Mud Pie is a rich and indulgent dessert that’s perfect for sharing with friends and family. I remember the first time I served this plant-based version at a gathering. Skeptical faces turned into delight as they took their first bites. This recipe brings together a creamy chocolate filling with a crumbly crust, all while being completely vegan. Let’s dive into this chocolatey goodness!
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or vegan digestive biscuits)
- ½ cup coconut oil, melted
- ¼ cup maple syrup
For the filling:
- 1 cup silken tofu, drained
- 1 cup dairy-free dark chocolate chips
- ½ cup almond milk (or any plant-based milk)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the topping:
- 1 cup coconut whipped cream
- ¼ cup chopped walnuts (optional)
- Chocolate shavings (for garnish)
Instructions
Prepare the crust by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch pie pan, making sure to cover the sides as well. Bake for 10 minutes, then allow it to cool completely.
For the filling, melt the dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth. In a blender or food processor, combine the melted chocolate, silken tofu, almond milk, powdered sugar, and vanilla extract. Blend until the mixture is creamy and well combined.
Pour the chocolate filling into the cooled crust, spreading it evenly. Refrigerate for at least 4 hours or until set.
Before serving, top the pie with coconut whipped cream, sprinkling chopped walnuts and chocolate shavings over the top for an added touch of elegance.
Enjoy this delightful slice of Mississippi Mud Pie with friends and family, and watch the skeptics turn into believers. This dessert is the perfect blend of rich chocolate and creamy texture, all while being guilt-free!