Vegan Chocolate Mocha Pie Recipes

Steps:

• Combine almond milk and pudding mix in a saucepan and bring to a boil, stirring constantly, over medium heat. As soon as pudding boils, reduce heat to low and continue cooking and stirring until pudding thickens, about 5 minutes.
• Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
• Top with vegan whipped cream.

Steps:

• In a small saucepan, combine water and agar-agar flakes and bring to a boil.
• Gently simmer until agar has dissolved completely, about 5 minutes.
• Add espresso and stir until dissolved. Cool slightly.
• In a food processor or blender, blend tofu, maple syrup, cocoa powder, vanilla, salt and cooled espresso mixture until completely smooth.
• Pour into the prepared pie shell. Refrigerate for several hours or overnight until firm.
• Serve topped with non-dairy topping.

Steps:

• Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.