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Low-Fat Vegan Chocolate Pudding Pie

5 from 6 reviews

Ingredients

Scale

For crust:

2 cups Bob’s Red Mill old fashioned rolled oats

1/2 cup Bob’s Red Mill coconut flour

1/2 cup unsweetened applesauce

2 tbsp neutral oil

For pudding filling:

24 ounces medium or firm tofu

1/2 cup cocoa powder

1/4 sugar free granulated sweetener

3 tbsp Bob’s Red Mill potato starch

Vegan chocolate chips, for topping

Instructions

Preheat oven to 375 degrees. In a blender or food processor, blend oats and coconut flour until oats are fine and everything is well mixed. Place the flour mixture in a bowl and mix with oil and applesauce until a dough is formed. Spray a glass pie dish with cooking spray and press dough into it. Set aside.

Rinse out blender and place tofu, sweetener, cocoa powder, and starch into it. Blend until creamy and smooth. Pour pudding mixture in a bowl and place in the fridge for at least 2 hours.

Meanwhile, bake pie crust for 20 minutes. Remove crust from oven and let cool.

Check on pudding after a few hours. Once it’s thickened, spread pudding in the pie crust. Sprinkle the top with chopped chocolate chips if desired. Cut and serve chilled!

Keywords: dessert, pie, chocolate, pudding, pudding pie, vegan, gluten-free, no added sugar, treat