ingredients
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.
Directions:
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.
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ingredients
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.
ingredients
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.
Directions:
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.
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Directions:
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.
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Directions:
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.
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Directions:
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.
Directions:
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.
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