This has to be one of the easiest, and yummiest, vegan desserts. It always gets high praise when we make it…vegans and non-vegans alike are in dessert heaven when they indulge. The most fun part? Making the Aquafaba whipped topping. I don’t know how anyone came up with the idea to whip the water from canned beans, but I am glad they discovered this wonderfully easy way to make a vegan whipped cream.
Easy Vegan Chocolate Pie
- graham cracker crust (store bought or homemade)
- 1 can full fat canned coconut milk, you will only use 1 cup after heating. (Store the remainder in the fridge)
- 12 ounces chocolate, finely chopped. I use 70% vegan dark chocolate.
- 1 teaspoon pure vanilla extract
- Aquafaba whipped cream (recipe below)
- Over low heat, bring the coconut milk to a slow boil in a small sauce pan.
- Place the finely chopped chocolate into a heat proof bowl.
- Pour 1 cup of the heated coconut milk over the chocolate and carefully stir until the chocolate has melted and the chocolate/coconut milk mixture is smooth and creamy.
- Whisk in the vanilla extract.
- Pour the chocolate ganache into the prepared graham cracker pie shell.
- Refrigerate until set.
Aquafaba Whipped Topping
- Liquid from 1 can of garbanzo beans
- 1/2 cup powdered sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Place all the ingredients into a large mixing bowl or the bowl of a stand mixer.
- Whip with your hand mixer or stand mixer on high speed. This requires patience; it can take up to 15 minutes to achieve the stiff peaks needed for a whipped cream.
- Dropped dollops of on your cooled pie or use a piping bag.
- For a finish, microplane some chocolate over the top.