Ingredients for Vegan Chocolate Mocha Pie
- 1/2 cup water
- Agar Agar Flakes
- Instant Espresso
- Firm Silken Tofu
- 1/4 cup maple syrup
- Unsweetened Cocoa Powder
- Vanilla Extract
- Sea Salt
- Vegan Pie Crusts
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How to Make Vegan Chocolate Mocha Pie
- In a small saucepan, combine 1/2 cup water and 2 teaspoons agar-agar flakes. Bring to a boil over medium heat.
- Reduce heat to low and gently simmer for 5 minutes, or until the agar-agar is completely dissolved and the mixture is clear.
- Remove from heat and stir in 1/2 cup freshly brewed espresso until fully dissolved.
- Allow the espresso mixture to cool slightly (about 10-15 minutes).
- In a food processor or high-powered blender, combine 1 (14-ounce) package silken tofu, 1/4 cup maple syrup, 1/4 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, and a pinch of salt. Blend until completely smooth and creamy.
- With the food processor running, slowly pour in the cooled espresso mixture until fully incorporated. The mixture should be very smooth and glossy.
- Pour the filling into your prepared 9-inch vegan pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Serve chilled, topped with your favorite vegan whipped cream or chocolate shavings.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
131g
Fat
2g
Carbs
13g
