Vegan chocolate apple pie
Apples blend with cocoa for a smooth, chocolatey center, set inside a toasted oat-and-walnut crust.
Ingredients
Calories:
329
Protein:
6
g
FOR THE CRUST
- 1.0 cups oats
- .25 cups coconut oil or melted margarine
- .25 cups coconut cream or agave syrup
- .25 cups chopped walnuts
FOR THE FILLING
- 2.0 red apples, peeled and diced
- .25 cups plant-based milk or water
- 2.0 tbsp. cornstarch
- 2.0 tbsp. wheat flour
- .25 cups agave syrup or coconut cream
- .5 cups cocoa powder
Preparation
- Prepare the crust: In a bowl, mix the oats, coconut oil (or margarine), coconut cream (or agave), and walnuts until a dough forms. Press the mixture firmly into the bottom of a pie pan, spreading evenly. You can also press some up the sides of the pan if desired.
- Bake the crust: Bake at 350°F for 10 minutes, until lightly crisp. While it bakes, prepare the filling.
- Make the filling: Blend the apples, plant-based milk (or water), cornstarch, flour, agave (or coconut cream), and cocoa powder until smooth.
- Assemble and bake: Pour the filling over the pre-baked crust. Return to the oven and bake for 30 minutes at 350°F. Check after 20 minutes and adjust time if needed.
- Cool and finish: Allow the pie to cool completely. Dust the top with cocoa powder, then place in the freezer for 15 minutes before serving for a firmer texture.
- Store: Cover leftovers and refrigerate. No need to refreeze.
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