5-Minute Chocolate Pie + Friday Things

I am in love with pies you can process and pour into a pre-made graham cracker crust. It's like instant dessert, but it tastes like it took so much longer to prepare. So, to start your weekend, I thought I'd share the pie I made to celebrate Pi day earlier this week. You can whip this up in mere minutes before dinner or, well, just whenever.

It's sort of healthy, too:

5-MINUTE CHOCOLATE + BLACK BEAN PIE

What you'll need . . .

• 1 can black beans, drained and rinsed
• 1 can coconut cream, drain any liquid out
• 1/4 cup cocoa powder
• 3/4 cup chocolate chips
• 2 tablespoons maple syrup (or to taste)
• 1 pre-made graham cracker pie crust

Method . . .

1. Blend together the black beans, coconut cream, and cocoa powder in a food processor.
2. In a small saucepan over low heat, melt the chocolate chips, stirring continuously.
3. Add the chocolate to your mixture and blend until well incorporated.
4. Add the maple syrup, adjusting to your preferred sweetness.
5. Pour filling into your crust. Let set in the fridge for 1 or more hours.

For a different twist on the no-bake pie, check out this delicious Peanut Butter Pie that uses many of the same ingredients. And if you're curious, kids love this pie even with the black beans inside. At least Ada does, and she's pretty picky, so there's that!

// Friday Things Quickie

Reads:

• Watch elderly runners crush the 100 meter dash
• Baby tech is sold on fear, not practicality
• Honest Company under fire for not being so honest
• Your kitchen: Splurge on this, save on that
• Don't let these 6 home decor flaws ruin your house hunt
• How to stop ordering takeout and start saving money  

Things:

• This essential oil diffuser (review coming soon!) 
• These awesome + affordable sandals by Dr. Scholl's 
• These comfortable + seamless leggings for pregnancy on super sale
• This fun way to color eggs without chemicals
• This natural rubber duckie perfect for little Easter baskets

We're taking our family movie night out tonight and going to the theater to see Zootopia. Have you seen it yet? Ada's psyched!

HAPPY WEEKEND!

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No-Bake Peanut Butter Pie

Another recipe! I’ll admit that my reprieve from sickness didn’t last long (maybe 1-1/2 days), but it was long enough for me to make this guy. A no-bake coconut cream peanut butter pie with a black bean chocolate ganache. Sounds so weird, but I assure you it’s delicious.

Also: All the cooking or baking I do lately is the cheater way.

For this dessert, I used a pre-made (gluten-free) graham cracker crust.

No regrets.

NO-BAKE PEANUT BUTTER PIE

*Vegan provided you use dairy-free chocolate.

What you’ll need . . . 

For the filling:

• 1 can coconut cream, just the cream (save liquid)
• 1/4 to 1/3 cup peanut butter
• 1 to 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• pinch sea salt

For the ganache:

• 1/2 cup black beans, rinsed
• 1 tablespoon coconut liquid
• 1/2 cup bittersweet chocolate
• 1 tablespoon coconut oil

Method . . . 

1. Place the filling ingredients in a bowl and beat together with a hand mixer (or use a stand mixer) until smooth. I used 2 tablespoons of maple syrup and it was actually quite sweet, so try 1 to start.
2. Pour this mix into your pie crust and refrigerate for half an hour.
3. In a food processor, blend together the black beans with the tablespoon of coconut liquid.
4. Then on your stovetop, melt the coconut oil over low heat and add in the bittersweet chocolate (if you’re using a bar, cut it up into tiny pieces).
5. Add the chocolate to the beans and blend in the processor until smooth.
6. Then gently spread this “ganache” over the peanut butter layer. Then put everything in the fridge for an hour or so to firm up.

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5-Minute Picnic Pie

I think we’ve all been there. Either hosting a party or bringing something tasty to one at a friend’s house. And then we forget or run out of time. Yesterday we had our good friends over for Memorial Day, and I needed dessert -- in a flash. This pie is perfect for the summer season ahead.

It’s fast (5 minutes to make).
It’s semi-healthy (protein!).

And it’s delicious . . .

5-MINUTE PICNIC PIE

What you’ll need . . .

• Graham cracker pie crust
• 2 cups nonfat plain Greek yogurt
• 1/2 cup natural peanut butter
• 1/4 - 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup Cool Whip
• Extra Cool Whip for topping
• Strawberries + sugar and lemon juice (optional)

Method . . . 

1. In a large bowl, whisk together the yogurt, peanut butter, maple syrup, vanilla extract, and cool whip.
2. Pour mixture into your prepared crust. Spread evenly. 
3. Then let chill in the fridge. If you don’t have time, it’s OK to skip this step.
4. Top with Cool Whip and serve with the sliced fruit.

Notes:

• I used a store-bought crust. But you can make a graham cracker crust easily at home if you have the right ingredients.
• I used natural peanut butter, but the kind you don’t need to stir. I’m sure you could use any other nut butter or spread.
• I’m sure honey or agave could substitute for the maple syrup -- just taste test for the right amount.
• You don’t have to use Cool Whip. In fact, you can omit it from the pie if you’d rather a denser texture. Or you can use whipped cream or even whipped coconut cream. I’ve just always had a thing for Cool Whip at summer parties.
• If you’re doing berries, try tossing halved strawberries in a couple tablespoons of sugar and lemon juice a few hours before serving.

Enjoy!

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Rhubarb Hand Pies

Our CSA share has started for the season. We're so excited about getting fresh, local foods each week -- as well as visiting more with our farmer friends and fellow community members. I'll write more about our share later this week in conjunction with our Aldi grocery list and total budget. For now? Food!

This week's share featured rhubarb, an ingredient I've only used once before. We had a cookout with some of our friends last night, so I thought making some hand pies would be a good, portable addition for dessert.

Oh, and this was my first time making hand pies!

// VEGAN RHUBARB HAND PIES

The recipe doesn't belong to me. Rather, I found it -- Rhubarb Hand Pies -- on Erin Boyle's column at Gardenista. (I love her and her blog, by the way.) So, certainly check out the original source for the full instructions.

I did, however, make some notable modifications:

• I probably overcooked the rhubarb until it was basically mush to ensure it wouldn't be too tart.
• I used a tablespoon of chia seeds versus cornstarch for thickening (and it worked perfectly!).
• I used white-whole wheat flour in place of white for the crust.
• I used half Earth Balance and half organic shortening for the butter in the crust recipe.
• I omitted the egg washing. It wasn't necessary.
• Instead of folding my pies in half, I made slightly larger ones by pressing two circles together. (I cut the circles with Ball jar lids.)
• Still, 30 minutes at 350 baked these guys up perfectly.

Anyway, I was able to make this recipe all while preparing and baking two delicious pizzas, entertaining, and drinking a powerful IPA. So, even if you've never made pie, you -- too -- should try it out. I can't wait to make it again. Maybe with a little chocolate in the mix somewhere!

HAPPY MONDAY!

pssst: It's marathon training day 1! I'm still torn with the whole baby fever thing . . . but I here we go!

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T-Giving Brunch: Chocolate Pumpkin Pie

I like to eat dessert first and, let's be honest, sometimes in place of my meals. That's nothing to brag about, but in planning the perfect Thanksgiving brunch, the pie was foremost on my mind. So, I woke up early yesterday morning and mixed together a gluten-free pie crust I've been meaning to try.

I let the dough chill while I ran my long run (10 miles this week -- feels good being back at double digits again!) . . . and then returned home to finish what I started.

CHOCOLATE PUMPKIN PIE
vegan + gluten-free, depending on pie crust

What you'll need . . .

• Pie crust * 
• 8 ounces (softened) vegan cream cheese
• 1 cup raw sugar
• 1/4 cup liquid chai mix
• 1 cup pumpkin puree 
• 1/2 cup bittersweet chocolate chips
• 1/4 cup ground flax meal
• Pinch salt

* Bob's Red Mill send me some Gluten-Free Pie Crust to try -- one bag makes two crusts. I froze one for later use.

Method . . .

1. Prepare your pie crust and press it into your plate, then let chill while you preheat your oven to 350 degrees F.
2. Cream together the cream cheese and sugar, then add in the chai mix (alternatively, you can use 1/4 cup maple syrup and a teaspoon mix of cinnamon, nutmeg, etc.) and pumpkin puree.
3. Melt chocolate on the stove top or in microwave and then mix well into the rest, along with the flax meal and salt.
4. Pour mixture into chilled pie crust (I don't usually pre-bake pumpkin pie crusts) and bake for 45 to 55 minutes, until edges are browned. 
5. Let cool before slicing, if you can wait that long.

I don't have tremendous experience with gluten-free baking or pie baking, for that matter. I was impressed with the pie crust. It held together beautifully and tastes delicious. The filling is sweet, but not sickeningly so. I made some mini Chocolate-Pumpkin Pies a few years ago -- and the cream cheese is a fantastic edition. It made the whole flavor more complex and rich.

So, this whole Thanksgiving brunch thing. I'm hoping to give you some good ideas for a mid-day meal that's both sweet and savory -- a crowd-pleaser for vegetarians/vegans and others, alike. At least for me, the dinner has never really excited me much. Brunch, on the other hand, is a meal that just oozes holiday spirit. 

More CHOCOLATE + PUMPKIN:

• Chocolate-Pumpkin Cake w/ Pumpkin Frosting
• Pumpkin Hot Chocolate
• Mini Chocolate-Pumpkin Pies
• (Green?!) Pumpkin Chocolate Chip Cookies

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Celebrate with Pie

Happy Earth Day, everyone! I hope you had a gorgeous weekend. The weather here was chilly, but sunny -- so, I'll take it. As I mentioned in my latest Weekend Things post, I recently made a kick-ass pie. I thought Earth Day would be the perfect occasion to share it with you.

We all need some chocolate on Mondays anyway. And this pie has no refined sugar (or weird substitutes) + is simple enough to make after work and indulge in after dinner. Tonight. You could make this tonight!

Please do.

NO-BAKE CHOCOLATE PIE WITH LIME 
vegan, gluten-free (option), no refined sugar, and quick to make!

What you'll need for the crust . . . 

• 1 cup almonds
• 1 cup walnuts
• 1 cup pretzels (use gluten-free if you like or even replace with more nuts)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3 tablespoons Earth Balance or coconut oil
• 1/3 cup cocoa powder

 Method . . . 

1. In a food processor, briefly pulse the almonds, walnuts, and pretzels together. I prefer a chunkier crust, but if you like it smoother and more uniform, just keep pulsing.
2. Then add in the maple syrup, vanilla, Earth Balance or oil, and cocoa powder. Pulse until well combined.
3. Then press crust into a tart pan (the removable bottom helps get the pie out once it's all done + chilled). 
4. Set aside while you make the filling. Try not to eat too much of it while you wait. It will tempt you.

What you'll need for the filling . . .

• 1 block extra firm tofu
• 1/3 cup cocoa powder
• 1 tablespoon vanilla extract
• 1/4 cup maple syrup
• 1/4 cup lime juice (fresh-squeezed is best)

Method . . .

1. Get a clean tea towel and place your tofu cube inside. Then squeeze and ring out all the excess water. (You can also use a plate to press out the moisture -- I've just been doing it this way lately.)
2. Then place all ingredients in a food processor and pulse until smooth.
3. You can adjust the taste by adding more maple syrup or lime juice, etc.
4. Then pour into your tart pan and spread evenly with a spoon.
5. Cover with plastic wrap and transfer to your refrigerator for a couple hours until firm.

I'm not terribly enthused with the photos I got of the finished pie. I starting shooting in the evening as the sun was low in the sky. By morning, there wasn't much photo-worthy left over between what we all ate (Ada included!).

If this recipe looks good to you, I have a few similar variations in the archives:

Chocolate Dream Pie w/ No-Roll Crust
Chocolate-Coconut Pie
Nutella Pie w/ Strawberries

Enjoy!

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Chocolate Dream Pie with No Roll Crust

ATTENTION: We interrupt what we had originally scheduled for today's post to bring you this incredible vegan chocolate pie.

When I was in college, there was this insanely fantastic vegetarian restaurant called ABC Cafe near the Collegetown/Cornell area in Ithaca. On the dessert menu was a Chocolate Dream Pie and I'd always, always get it.

Sometimes I'd even go to ABC just for dessert. It was THAT good. (Random fact: We got engaged right outside the cafe in 2005 after eating dinner there!)


Sadly, the cafe closed shortly after we moved. Since, I've tried replicating the recipe. I first tried with our Nutella Pie and added strawberries. Using silken tofu didn't give me the right texture, however. The Chocolate Dream Pie was firmer, almost like cheesecake.

Good news! I have found the solution: Extra-firm tofu with some chill time in the fridge. Simple as that.


CHOCOLATE DREAM PIE WITH NO-ROLL CRUST

What you'll need for the crust . . . 

• 1-1/2 cups whole wheat flour 
• 1 tablespoon flax meal
• 1/2 cup coconut oil (liquid) 
• 1 tablespoon sugar
• Large pinch of salt 
• 1/4 cup cold water 

What you'll need for the filling . . . 

• 1 cake extra firm tofu, drained well 
• 1/2 cup chocolate-hazelnut butter (we splurged on Justin's -- but peanut or almond butter would be great, too!) 
• 3/4 cup chocolate chips, melted
• 1 tablespoon maple syrup (or to taste, but I found it was sweet enough this way) 
• 3 tablespoons coconut milk or other non-dairy milk
• 1 tablespoon vanilla extract

Method . . .

1. Preheat your oven to 350 degrees F. 
2. In a large bowl, combine the flour, salt, and oil with your fingers -- until it resembles coarse meal.
3. Then stir in the water until the dough pulls together. Press the dough into a 9-inch pie plate. Prick the bottom a couple times with a fork.
4. Bake for 10 to 15 minutes or so, until it is lightly golden. Let cool entirely before filling. 
5. In a blender or food processor, combine all ingredients for the pie. Adjust to your tastes before pouring into cooled pie shell. 
6. Eat right away or place in refrigerator until firmer, usually an hour or two will do the trick.

The chocolate filling would be tasty enough on its own as a sort of vegan chocolate mousse. If you're skeptical about tofu and chocolate, don't be. I promise you that you'll love it -- and if it isn't chocolatey enough for you, the answer is simple: Add another 1/4 cup chocolate chips. Or more nut butter.

The pie crust would work well for fruit and other sweet pies. For quiche or savory pies, you can sub out the coconut oil and sugar for olive oil and no sugar. Alternatively for this recipe, you could make a graham cracker or chocolate no-bake crust.

MORE CHOCOLATE PIE LOVE:

Chocolate-Coconut Pie
Nutella Pie with Strawberries
Chocolate-Pumpkin Pie
Vegan Coconut-Carob Pie


Don't miss our weekend recaps today on Writing Chapter Three. We went to the zoo, went swimming, and did lots of other fun stuff. Here's part I and part II.

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Our Recipes: Pies, Tarts, and Fruit

PIES, TARTS, and FRUIT:

• Chocolate-Pumpkin Pie*
• Gooey Caramel Apples
• The Perfect Apple Pie*
• Chocolate Chip Rhubarb Bread*
• No-Bake Coconut-Carob Pie*
• Purple Sticky Rice Tart*
• Strawberry-Pear Faux Pie*
• Nutella Pie
• Ginger-Basil Apple Crisp*
• Chocolate-Blueberry Tart
• No-Bake Chocolate-Coconut Pie*
• Chocolate-PB Fudge Tart (No-Bake)*
• Strawberry-Blackberry Cobbler*

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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Chocolate-Pumpkin Pie

The alternate title of this post is "Pumpkin Pie for People (Like Me) Who Hate Pumpkin Pie." Yes. It's true . . . though I can somehow find a way to plop pumpkin into most recipes (even garlic knots, chili, mac-n-cheese, etc.), I'm not a fan of the Thanksgiving staple. And would you believe me if I told you I've never made a pumpkin pie before this week?

Never!

My friend Liz is the inspiration for this recipe. She wrote me a note yesterday after hearing about my not-so great trip to the doctor. Knowing that I'm watching my calories more these days, she suggested making mini pies in a cupcake pan. What a great idea!


CHOCOLATE-KISSED CRUST

What you'll need . . .

• 1-1/2 cups wheat flour
• 1/2 teaspoon salt
• 2 tablespoons cocoa powder
• 2 tablespoons brown sugar
• 3/4 cup cold Earth Balance (or butter)
• 2 to 4 tablespoons cold water

Method . . .

1. Grease a regular-sized muffin tin with a couple spritzes of canola oil. Preheat your oven to 350 degrees F.
2. In a food processor, pulse together the flour, salt, cocoa powder, and sugar.
3. Then add in the cold Earth Balance. Pulse until the mixture is a course meal. About 30 seconds.
4. Then keep pulsing, but slowly add in the cold water. Just until the crust begins to stick together more. Note: The crust mixture should still be somewhat crumbly, but hold together when pressed between your fingers.
5. Divide dough into 9 equal parts. Press each into the muffin tin making a crust. Prick the bottom a couple times with a fork.
6. Bake for 10 minutes and prepare the filling while you wait.

CHOCOLATE-PUMPKIN FILLING

What you'll need . . .

• 1/2 can (7.5 ounces) pumpkin puree
• 1/2 cup almond milk (or other substitute)
• 1/4 cup maple syrup
• 1 tablespoon Bob's Red Mill egg replacer (plus 3 tablespoons water)
• 1 tablespoon coconut flour
• 2 ounces baking chocolate
• 1 tablespoon peanut butter (or other nut butter)
• pinch of salt
• 1/2 cup (two handfuls) chocolate chips

Method . . .

1. Cut up the baking chocolate into a small bowl filled with the almond milk. Microwave for a minute (or so) until hot. Then mix together until well blended (chocolate melted).
2. In a large bowl, whisk together this chocolate-milk, the pumpkin puree, maple syrup, egg replacer (mixed with the water), coconut flour, salt, and peanut butter. Note: Peanut butter is optional. You can either leave it out or replace with your favorite nut butter.
3. Stir in the chocolate chips.
4. Then divide evenly among your mini pie crusts and bake for 20 to 30 minutes at 350 degrees F.
5. Pies are done when they are set and golden brown on top.
6. Let cool before serving. Refrigerate for up to 4 days.

I love how the pies match the leaves on the ground. Helped me find color where I thought it had already faded. Though, much of what we see now are shades of grey . . . getting more washed out with each hour. Ahh! (At least Philly was still boasting some color!)

Now, if you don't have egg replacer, I imagine using a regular egg will work just fine. Also, if you don't have coconut flour, I think some all-purpose will do the trick for you. You could substitute in pecans or other nuts for the chocolate chips. And you can use your favorite pie crust in place of my chocolate one.

That's what I love about cooking/baking. It's all up to you!


What's your favorite Thanksgiving (or cold-weather holiday) staple? I'm a sucker for mashed potatoes with lots of pepper and Earth Balance in them. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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Nutella Pie with Strawberries

By now, much of what you see above (well, if not ALL of what you see above) is gone. Every creamy bite devoured. It's not the healthiest pie I've ever made, but it's certainly not the most sinful either. It all started during our long (to us) bike ride this weekend -- 42 miles in all -- in the blistering heat (more about that later).

I was craving strawberries like a crazy person.

We bought two hefty packages of the sweet, juicy fruits at Wegmans. One big issue with me and strawberries is freshness. They seem to go bad the minute you bring them home. So, I knew I needed to use them FAST.


Solution: Eat as many as I could Saturday. Throw some in a smoothie Sunday morning. And use the rest to top (as well as garnish) this Nutella pie.

Now we need to get to the tofu issue. I'm sure many of you have arrived at this post expecting some kind of "normal" recipe. One that doesn't involve a silky block of tofu. And I'm sure some people reading that last sentence have already X-ed out our little site in confusion. In fear. In disgust. Whatever. If you're still not thrilled but have stayed on this page, we thank you.

Read on! Feast your eyes!


The fact is: though the base of the Nutella part of this pie is tofu, you can't taste it for a minute. In fact, if I hadn't told you. If I wasn't generously sharing the recipe -- instead, just serving you dessert at a dinner party or something -- you wouldn't even know. No lies.

In all honesty, you can go from THIS . . .



To THIS . . .


So, if you're ever-so skeptical about the flavor, please try it before you shy away. And let me know if you do, because I'd love to hear the good, bad, and ugly of your experience!

NUTELLA PIE

What you'll need for the crust . . .

• 1 cup white-whole wheat flour
• 1/4 cup dark cocoa powder
• 2 tablespoons raw sugar
• 1/4 cup sunflower oil
• 1/4 cup water (plus a few tablespoons to reach the right consistency)
• 1/2 teaspoon salt

Method . . .

1. Preheat oven to 350 degrees F.
2. Sift together the flour, cocoa powder, salt, and sugar.
3. Add the oil and water and mix until the dough is wet, but also crumbly.
4. Lightly oil a 9-inch pie plate and then press the dough into it to create your crust.
5. Bake for between 13 and 15 minutes until firm, but not over-done.
6. Let cool completely before adding filling.

What you'll need for the filling, etc. . . .

• 1 block of silken tofu (use a paper towel to absorb excess moisture)
• 6 ounces Nutella
• 3 ounces milk chocolate
• 2 tablespoons agave nectar
• 5 large strawberries (or more), sliced

Method . . .

1. Put all ingredients in a food processor and blend until well incorporated.
2. Feel free to add more Nutella, if you like. To taste.
3. Then when your pie crust has cooled, spread filling inside with a spatula.
4. Then top with the sliced strawberries. Put in your refrigerator to cool/set for 1 hour. Serve with extra strawberries.

ALSO: We just started a NEW and IMPROVED Facebook page. If you're on there -- and who isn't? -- please follow us!

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Our Favorite Chocolate-Coconut Pie

This messy pie recipe comes from our Valentine's Day feast last year. The pie is vegan EXCEPT for the Cool Whip topping I so lazily slapped on at the last minute. Flickr user Vegan Butterfly shared with me a great vegan topping that would have paired marvelously with the coconut milk base of the chocolate filling: Vegan Coconut Cream. Anyway, I've decided to bring this recipe out of the METHOD archives because I want to make it again this weekend.

It's one of my favorite desserts . . . EVER. I know I say that all the time, but this is an enduring favorite that started with Jello pudding and Oreos back when I was little. This version is kicked up a notch with a more refined taste suitable for adults.



The crust is AMAZING -- crushed (well, food processor-destroyed -- as well as wheat free, dairy free) Newman-O's mixed with Earth Balance (butter substitute) pressed into a pie pan. And the filling . . . well, let's just say it's the best vegan chocolate pudding I've ever come across, courtesy of 101cookbooks.




VEGAN COOKIE CRUST

What you'll need . . .

• 2 cups Newman-O's wheat free, dairy free cookies (take out the filling)
• 2 - 3 tablespoons Earth Balance (or other butter substitute), melted

Method . . .

1. Pulverize Newman-O's in food processor.
2. Mix together cookie and butter sub. in small bowl until well combined.
3. Pour into pie pan, press until even across sides and on bottom.
4. Put in refrigerator to cool until pudding mixture is ready.

VEGAN CHOCOLATE-COCONUT PUDDING (FILLING)
(Straight from 101cookbooks.com)

What you'll need . . .

• 1 14-ounce can of coconut milk (lite is fine), divided
• 3 tablespoons sugar
• scant 1/4 teaspoon salt
• 1/4 cup arrowroot powder, sifted
• 3 tablespoons alkalized dutch-cocoa powder, sifted (this part is important -- use ALKALIZED)
• 1 3.5-ounce bar chocolate (use chips or chop into smaller pieces)
• 1 teaspoons vanilla extract

Method . . .

1. Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.
2. While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, and cocoa powder. It should look like a chocolate frosting (see above).
3. When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.
4. Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth.

PUTTING IT ALL TOGETHER . . .

1. You needn't wait for the pudding to cool before pouring into the cookie shell.
2. Once it's in there, cover with plastic wrap -- place it directly onto the surface of the pudding (to prevent a weird skin from forming).
3. Chill for a few hours (we waited 3) and then enjoy as is . . . or top with toasted coconut shavings . . . or vegan coconut cream . . . or whatever else you'd like.

Now that you're sufficiently soaked in chocolate-coconut goodness . . . If you'd like to check out a couple recipes that are a complete 180 degrees from this one, visit this morning's Avocado Green Smoothie video post and our first-ever READER SPOTLIGHT: Karina's Goat Cheese Bruschetta.

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