MOCHA MUD PIE
SERVES
FOR THE CRUST
1 1⁄2 cups chocolate cookie crumbs (dairy-free)
1⁄4 cup vegan margarine, melted
FOR THE FILLING
2 pints coffee ice cream (dairy- free), softened in the refrigerator for 30 minutes
Coconut Whipped Cream
Chocolate Sauce
1⁄2 cup chopped almonds, toasted
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
To make the crust:
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.
In a food processor, pulse the cookies until a fine crumb forms. Pulse in the melted margarine until it is completely incorporated. Spread the crumbs evenly and firmly into the prepared pie pan, about 3/4 up the sides. 10 minutes in the oven Allow to cool before freezing.
To assemble the pie: Transfer the softened ice cream to a large mixing bowl and gently stir to soften even more. Evenly distribute the ice cream in the chilled piecrust. Wrap tightly in plastic wrap and place in the freezer until solid. Allowing the pie to come to room temperature for 10 minutes before serving will make it easier to cut. Drizzle the pie with chocolate sauce, then top with a dollop of whipped cream and garnish with almonds.
In a food processor, pulse the cookies until a fine crumb forms. Pulse in the melted margarine until it is completely incorporated. Spread the crumbs evenly and firmly into the prepared pie pan, about 3/4 up the sides. 10 minutes in the oven Allow to cool before freezing.
To assemble the pie: Transfer the softened ice cream to a large mixing bowl and gently stir to soften even more. Evenly distribute the ice cream in the chilled piecrust. Wrap tightly in plastic wrap and place in the freezer until solid. Allowing the pie to come to room temperature for 10 minutes before serving will make it easier to cut. Drizzle the pie with chocolate sauce, then top with a dollop of whipped cream and garnish with almonds.
RECIPE NOTES
Can be prepared ahead of time and frozen for up to a month. Allow to thaw slightly before slicing.
