Thursday, 4 September 2014

Recipe: Vegan Cappuccino Mud Pie


For the crust:
  • 15 gluten free, vegan chocolate cookies (we used our Chocolate Cookies without the icing from B.Belles Bakery)
  • 4 tbsp coconut oil (melted)
For the filling:
  • 1 container cappuccino Luna & Larry’s Coconut Bliss
For the chocolate topping:
  • 3 tbsp melted coconut oil
  • 4 tbsp cocoa powder
  • 3 tbsp maple syrup

  • Remove the ice cream container from the freezer and allow to thaw for 20 minutes.
  • Crush Dark Chocolate Cookies in a Food Processor into a fine crumb.
  • Add in melted coconut oil. Allow processor to mix well.
  • Press the crust into a pie dish starting in the middle and working the crust out and up the sides. 
  • Place the crust in the freezer for 10 minutes.
  • Remove the crust and add the Coconut Bliss in spreading the ice cream with a hot spoon to fill the crust evenly.
  • Melt the coconut oil and maple syrup together either in the microwave for 30 seconds or on the stove. Mix in the cocoa and make a nice smooth chocolate sauce. Drizzle over the top of the pie and use a spatula to spread it evenly.
  • Place the pie back in the freezer for at least 1 hour before serving.

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