Gluten-Free Vegan Mississippi Mud Pie

This Gluten-Free Vegan Mississippi Mud Pie is the most delicious and indulgent dessert, but so much healthier than the traditional version.

Gluten-Free Vegan Mississippi Mud Pie

Ingredients

For the base:

- 60 g (1/3 cup) pitted dates soaked overnight in cold water or for 15 minutes in boiling water

- 120 g (1 cup) ground almonds (almond meal)

- 1/4 teaspoon bicarbonate of soda (baking soda)

- 2 tablespoons coconut oil (or sub olive or vegetable oil)

- 2 tablespoons cocoa powder

- 4 tablespoons unsweetened almond milk (or any other plant-based milk)

- Salt, to taste

For the chocolate pudding:

- 2 heaped tablespoons cocoa powder

- 4 tablespoons maple syrup

- 500 ml (2 cups) unsweetened cashew milk (or sub any other plant-based milk)

- 5 tablespoons cornflour (cornstarch)

For the coconut whipped cream*:

- 400 g (14oz) tin of full-fat coconut milk

- 1/4 teaspoon vanilla extract

- 2 tablespoons maple syrup (or sub any other sweetener)

To decorate:

- 1 tablespoon cacao nibs (or dark chocolate shavings)

Instructions

For the base:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Drain away most of the water from soaking the dates, leaving a little bit
• Use a food processor or blender (or hand-held blender) to blend the dates into a smooth purée (leaving a little water will make it much easier)
• Add the puréed dates into a bowl along with all the other ingredients and mix well - add a little more milk if it's too hard to mix
• Transfer to a greased pie dish (use a fairly deep one to leave enough room at the top for the other layers)
• Bake in oven for around 20 minutes and leave to cool

For the chocolate pudding:

• Add all ingredients to a saucepan and mix well before heating
• Cook on a low heat for 5-10 minutes, stirring constantly, until a thick custard has formed
• Taste and adjust sweetener if necessary
• Leave custard to cool slightly, then pour over the cake base and leave to cool

For the coconut whipped cream:

• You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
• Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to smoothies)
• Place the thick, creamy part into a bowl with around 3 tablespoons of the water
• Add the maple syrup and vanilla extract
• Use an electric whisk (or a manual one and a bit of elbow grease) to whip up the coconut cream until light and fluffy
• Ensuring that the custard has cooled down and set, pour the coconut whipped cream on top
• Sprinkle with cacao nibs or dark chocolate shavings to decorate
• Keeps covered in the fridge for a few days

Notes

*Use a thick coconut yogurt instead if you’re pressed for time

https://www.rhiansrecipes.com/gluten-free-vegan-mississippi-mud-pie/