Low Fat Vegan Chocolate Pie
- COOK
1 Mins - PREP
30 Mins - TOTAL
31 Mins
A simple, no bake vegan chocolate pie filling recipe. The pie firms up nicely and is silky and chocolatey. Top with soy whip or toasted almonds.
Calories listed do not include the pie crust.
| Nutritional Facts |   |
| Servings 8 | Serving Size 1 Slice |
 | | Calories | 160 |
| Fat | 1.25g |
| Carbohydrates | 37.7g |
| Protein | 1 |
| Fiber | 1.25g |
| Sugar | 29g |
| Sodium | 140.7mg | | |
Ingredients
- 3/4 Cup Sugar
- 1/4 Unsweetened Cocoa Powder
- 2 Tablespoons Agave Nectar
- 1/4 Cup Organic Cornstarch
- 1/3 Cup Mashed Potatoes
- 2 1/4 Cup Unsweetened Almond Milk
- 3 Tablespoons All Purpose Flour
- 1/8 Teaspoon Salt
- 1 Teaspoon Vanilla Flavoring
- 1 Teaspoon Balsamic Vinegar
- 1 Teaspoon Large Flakes Food Nutritional Yeast
Directions
First cook a medium sized potato in a small sauce pan. Peel, slice into 1 inch rounds and cover with water. Bring to a boil and cook until tender. Drain and mash with a fork. Measure out 1/3 cup after it's mashed.
Next, place all ingredients into a food processor and process for 2 minutes. Pour into a medium sized sauce pan and cook on medium heat stirring constantly until starts to bubble, then cook 1 minute. Should be very thick consistency. Let cool in pan, stirring occasionally to stop from skimming over. Pour into your favorite pre-baked pie crust. Chill for at least 2 hours before serving.
I used my No-Roll Pie Crust recipe for the photo. I also garnished mine with toasted almond slivers.
