Ingredients
Units
Scale
- 1 frozen vegan pie shell
- 1 1/2 cups sugar free semi sweet vegan chocolate chips
- 1 1/2 cups coconut milk (about 1 can, a little less)
- 1/2 cup tahini (no solids)
- 2 tbsps cocoa powder
- 1 tsp vanilla extract
- 2 tsps espresso powder
- 1/2 tsp salt
- Garnish: 1 tsp flake salt
Instructions
- Bake your pie shell according to instructions, allow to fully cool.
- In a large microwavable bowl combine all the ingredients minus the cocoa powder and chocolate chips. Whisk until smooth and no clumps remain. *If your coconut milk is solid, I recommend popping in the microwave so you get the full components before adding to the bowl.
- Sift in the cocoa powder a little at a time or just add gradually. Whisk to remove the clumps.
- Add your chocolate chips and pop in the microwave for about 1 minute. Stop every 15-20 seconds to combine the chips with a spatula to evenly melt them.
- Continue combining until fully melted. Pour into the pre baked and cooled pie shell. You may have a little leftover, that’s ok! Pop in the freezer for 1hr and then place in the fridge to continue to firm up. I would recommend a few hours or overnight for the best results.
- Top with fresh coconut whip and garnish with flake salt. You can leave out at room temperature. It won’t melt, but I like mine chilled for the best flavor and texture. The longer you chill the more firm texture you’ll have.
Notes
- Prep Time: 1hr