This vegan fudge pie boasts healthy ingredients like avocado, almond butter, and coconut oil. Oh, and it’s sweetened primarily with dates, and it has an almond butter maple shell. Is there anything better?
I love fudge pie, and I cannot lie.
This recipe takes its inspiration from a certain nostalgic childhood treat: mud pie. Growing up, it was my favourite dessert. As I recall, my family’s recipe featured an Oreo cookie crumb crust, a whipped topping filling, and gummy candy adornments. So sweet, but so good. Oh, to be a kid again!
These days, my preference is for food that’s free from animal products and a tad more redeeming from a nutritional standpoint, but no less delicious.
I set out on a mission to re-create mud pie in plant-powerful fashion, and the result is tastier than the original and (surprise!) secretly healthy. Whether or not you reveal to your dinner guests the last point is entirely up to you. What matters is that you make this now.
This vegan fudge pie features just a handful of ingredients. The base is a simple press-in crust made with rice crisp cereal, coconut nectar or brown rice syrup, cocoa, coconut oil, and a pinch of salt. The filling is made with avocado, Medjool dates, melted dark chocolate, maple syrup, cocoa, almond milk, vanilla extract, salt, and arrowroot.
After a quick freeze, you can top it with an optional almond butter “caramel” drizzle. Or, you can add coconut whipped cream and berries. The choice is yours.
I have a feeling this would be a hit at a dinner party, especially if there are kids present! It would also be a fun date night dessert. You could even forego the crust entirely and serve the chocolate/avocado filling in small bowls garnished with berries and coconut whip for a fudge pudding treat.
If you make this vegan fudge pie, share a photo to Instagram and tag it @upbeet.kitchen and #upbeetkitchen! I love seeing your delicious recreations.
PrintFabulous Fudge Pie (VEGAN)
This decadent-tasting dessert comes together quickly. A press-in crust is topped with a rich and creamy chocolate avocado filling and drizzled with a maple-almond butter ‘caramel.’
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American, Vegan
Ingredients
Crust:
- 2 cups brown rice crisp cereal
- 3 tbsp coconut nectar or brown rice syrup
- 2 tbsp coconut oil
- 1 tbsp cocoa powder
- 1/8 tsp salt
Filling:
- 2 avocados, pitted
- 3/4 cup pitted Medjool dates (about 10)*
- 1 tbsp pure maple syrup
- 1/4 cup cocoa powder
- 1/3 cup almond milk
- 1 tbsp arrowroot starch**
- 1 tsp pure vanilla extract
- 1/4 tsp fine grain sea salt
- 1/2 cup chopped dark chocolate or chocolate chips, melted
Maple Almond Butter Topping:
- 1/2 tbsp coconut oil
- 1 tbsp almond butter
- 1 tbsp pure maple syrup
- 1/4 tsp pure vanilla extract
- Pinch of fine sea salt
Instructions
- Combine the coconut nectar or brown rice syrup, coconut oil, cocoa, and salt in a small saucepan over low heat, whisking occasionally, until melted.
- Place the rice crisp cereal in a mixing bowl and pour the melted coconut nectar mixture on top. Stir to coat the cereal.
- Lightly grease a 9-inch pie plate with coconut oil and line it with parchment paper. Make sure that there is sufficient parchment paper to allow you to lift the pie out of the pan later.
- Pour the prepared rice crisp cereal crust into the prepared pie plate. Place another piece of parchment paper on top and flatten the crust with your hands. Place the crust in the freezer to chill while you prepare the filling.
- Prepare the filling: Place all ingredients EXCEPT the melted dark chocolate into a food processor. Process until very smooth. It may take up to five minutes for the dates to blend, so be patient.
- Add the melted dark chocolate and process again until smooth. By this point, you should have a luscious mixture similar in consistency to a thick chocolate pudding.
- Remove the crust from the freezer and scoop the filling on top. Smooth with a spoon and place in the freezer for 1.5 hours.
- Prepare the maple-almond butter topping: In a small saucepan, melt the coconut oil over low heat. Whisk in the almond butter, maple syrup, vanilla, and sea salt. Remove the pie from the freezer and drizzle the topping all over.
- Freeze for an additional 30 minutes, or until ready to serve.
- Remove the pie from the freezer 5-10 minutes before serving. Carefully remove it from the pan and place on an even surface for slicing. Cut into 8 even slices and serve.
Notes
-This pie freezes beautifully. Keep it in a covered container for up to two weeks.
-Crust adapted from Oh She Glows.
*I soaked the pitted Medjool dates in hot water for about 15 minutes before proceeding with the recipe. If your dates are on the hard side, I recommend soaking them in hot water for at least 15 minutes and draining them before you make this recipe. This helps the dates blend easily!
**Arrowroot starch seems to help this filling maintain its mousse-like texture, even when frozen. I wouldn’t recommend skipping it unless you are unable to find it!
If you make this vegan fudge pie, share a photo to Instagram and tag it @upbeet.kitchen and #upbeetkitchen! I love seeing your delicious recreations.
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