Mexican Hot Chocolate Pudding Pie | Vegan

I LOVE cooking and creating new recipes. However, I’m still trying to get the hang of vegan baking. It can be finicky, substitution ratios can be difficult, and ultimately it’s hard to salvage if something it wrong. BUT THIS PIE IS EVERYTHING. It has a slight spicy flavor that is cooled with the coconut cinnamon cream on top. All in all, it’s low key amazing.

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons vegan butter (I used Earth Balance)

Filling:

  • 2 tablespoons ground flax seed
  • 4 tablespoons water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon + 1 teaspoon unsweetened cocoa
  • 1/2 teaspoon instant espresso granules
  • 1/4 teaspoon chili powder
  • Dash of cayenne pepper
  • 1 3/4 cups unsweetened almond milk
  • 2 ounces vegan dark baking chocolate, chopped

Cream Topping:

  • 1 14-ounce can coconut cream or full fat coconut milk
  • 1/2 cup powdered…

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