Mocha Chocolate Cream Pie
A luscious, vegan Mocha Chocolate Cream Pie made with brewed espresso, dairy-free chocolate, and plant-based milk in a crisp cookie crust.
Ingredients
For the crust:
- 1½ cups chocolate cookie crumbs vegan
- ¼ cup melted coconut oil
- 1 tbsp maple syrup
For the filling:
- 1 cup full-fat coconut milk
- ¾ cup almond milk
- ½ cup dairy-free chocolate chips
- ¼ cup brewed espresso
- ¼ cup cornstarch
- ⅓ cup brown sugar
- 1½ tsp vanilla extract
- Pinch of salt
Optional topping:
- Coconut whipped cream
- Shaved chocolate or cocoa dusting
Instructions
- Mix cookie crumbs, coconut oil, and maple syrup in a bowl.
- Press mixture firmly into a pie pan. Chill it while prepping the filling.
- In a saucepan, combine coconut milk, almond milk, espresso, sugar, cornstarch, and salt.
- Stir over medium heat until it thickens like your favorite drama series (about 7–10 minutes).
- Remove from heat, stir in chocolate chips and vanilla until smooth and glossy.
- Pour filling into the chilled crust.
- Let cool at room temp, then refrigerate for at least 2 hours until firm.
- Garnish with coconut cream and shaved chocolate if you’re feeling fancy (you are).
Notes
📊 Nutritional Values (Per Slice)
- Calories: 260
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
💪 Vitamins & Minerals (Per Slice)
- Iron: 10%
- Magnesium: 8%
- Calcium: 5%
- Potassium: 6%
- Zinc: 4%
✨ Additional Notes & Tips
- Use decaf if you're not ready to vibe at midnight.
- Swap almond milk for oat or soy if preferred.
- For extra mocha flair, sprinkle espresso powder over whipped topping.
- Store leftovers chilled, if you somehow have leftovers.
- Serve with hot coffee or espresso martinis for full goddess mode.