gluten free vegan mocha cream pie
RECIPE TYPE: pies & tarts
pie crust
chocolate mocha pudding
  • 3/4 cup cane sugar
  • 1/2 cup cocoa powder
  • 3 tablespoons cornstarch
  • 5 teaspoons instant espresso powder
  • 1/4 teaspoon salt
  • 13.5-ounce can full-fat coconut milk, shaken
  • 1 cup light coconut milk or unsweetened almond milk
  • 1/3 cup dairy free chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1 tub diary free whipped topping {such as So Delicious Cocowhip} or whipped coconut cream
  • dairy free dark chocolate shavings
  1. Preheat oven to 350 degrees. Prepare 9-inch pie pan by spraying with nonstick cooking spray. Sift together almond flour, oat flour, cocoa powder and salt in large mixing bowl. Add melted coconut oil and maple syrup. Mix until dough comes together.
  2. Place dough into prepared pie pan, pressing into bottom and up sides of pie pan. Bake pie crust for for 14-16 minutes. Allow to cool on cooling rack.
  3. To make chocolate pudding, whisk together sugar, cocoa powder, cornstarch, espresso powder and salt in medium saucepan. Over medium heat, whisk in coconut milk. While stirring constantly, cook until bubbly and thick (about 5 minutes).
  4. Remove pudding from heat and stir in chocolate chips and vanilla. Continue to stir until chocolate chips are completely melted.
  5. Pour pudding through fine mesh sieve to remove any lumps. Pour into pie crust and smooth out top.
  6. Cover pudding with plastic wrap, with plastic wrap touching top. Place pie in refrigerator to cool completely, 2-3 hours.
  7. When pie is chilled, top with dairy free whipped topping and sprinkle with chocolate shavings. Serve immediately or keep chilled in refrigerator.
*To make your own oat flour, simply grind gluten free oats in food processor or high powered blender.
Recipe by Sarah Bakes Gluten Free at