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1 Bowl Vegan Salted Tahini Chocolate Pie


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  • Author: Gabrielle
  • Total Time: 0 hours
  • Yield: 8 Slices 1x

Ingredients

Units Scale

Instructions

  1. Bake your pie shell according to instructions, allow to fully cool.
  2. 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.
  3. Sift in the cocoa powder a little at a time or just add gradually. Whisk to remove the clumps.
  4. 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.
  5. 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.
  6. 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

*If your tahini is solid and less liquid like I recommend popping in the microwave with the oil that’s there to make it smoother. If it’s still not smooth you may have to pop everything in a blender to better combine it.

  • Prep Time: 1hr