If you're anything like me, I had you at "chocolate" and sealed the deal with "pie", didn't I?
Seriously, you guys. This pie was UN. REAL. I mean, just look at it. I think I'm going to have to make it a holiday tradition - even if it's just for me.
As I mentioned in my Instagram post last night, I don't "restrict" myself on the holidays (or ever). Since I struggled with restrictive/binge eating disorders, I know that this only triggers negative feelings toward food. Not going back there - ever!
Instead, I try to eat what I want/am craving in moderation, and try to avoid those foods I know my body just does NOT like (which is mainly dairy and soy). Desserts are almost always dairy-rich, so I wanted to make something this year that I could thoroughly enjoy - pain free!
Cue this beauty. Gluten-free, dairy-free, soy-free, and vegan (I'm not vegan, but I like to offer that as an option for my vegan friends sometimes!). Yes, it has fat in it. Yes, it has sugar in it. But you know what? THAT'S OKAY. Again, everything in moderation, y'all! (And by "moderation", I mean I will enjoy a few slices over the next few days, but no, I will not motor boat the entire pie in one night. Although the temptation is definitely there. HA!)
Ready for the recipe? You're gonna want to print this one out FO SHO!
VEGAN CHOCOLATE CREME PIE
Prep Time: 30 minutes
Cook Time: 10 minutes (just the crust)
Total Time: 40 minutes (+ time to allow to set)
1/4 C Bob's Red Mill arrowroot starch (a great GF swap for cornstarch)
1/4 C unsweetened cocoa powder
1/2 C coconut palm sugar
1 C unsweetened almond milk
1 (13.5 oz) can of full-fat coconut milk (NOT from a box)
1 tsp pure vanilla extract
2/3 C dairy-free chocolate chips (I use Enjoy Life for almost everything)
1 GF pie crust (I used Wholly Wholesome for this, which I found at Fresh Market)
1 container So Delicious coco whip (which you can find at most grocery stores)
1-2 Tbsp chopped dairy-free chocolate chunks/bar (for topping)
1-2 Tbsp toasted unsweetened shredded coconut (for topping)
In a heavy saucepan, whisk together the arrowroot starch, cocoa powder, and coconut sugar. Add in the almond and coconut milk, whisking constantly over medium heat. Allow to come to a gentle boil and then continue to whisk for 2 minutes, or until it thickens. Remove from heat and add the chocolate chips and vanilla; stir to combine. Allow to cool to almost room temperature and then pour into your prepared pie crust (I baked mine for 8-10 at 375 per the package instructions). Pop into the fridge for 2 hours to set. Then top with the coco whip, chopped chocolate, and toasted coconut (I just toasted it in the pan for 2-3 minutes). That's it!
[This recipe was adapted from one found at www.meaningfuleats.com.]
Let me know if you make this and what your guests thought! And, as always, don't forget to tag me in your posts (@fit_n_clean_mama) so I can see your skillzzzz!
I hope you all had a blessed Thanksgiving!