Though I’ve never been the competitive sort, more of a free bird wanderer in the land where everyone wins, or ought to, I tend to approach my menu game with a vigor often upheld for the highest priorities. Up against the deep fried turkeys and corny corny bread stuffings to stuff it with, it’s challenging at best navigating the holiday table as a plenipotentiary for team plant based. Which often raises the plight: ‘so what do vegans eat on Thanksgiving?. Navigating away from the Tofurkeys, overtly wrinkled green beans, and soy laced pies of holiday’s past, today I couldn’t be more excited to share my Chocolate Chip Coconut Freezer Pies with a Granola Crust, the game changer. Made with simple chocolate granola, walnut, medjool date, and orange zest crust, piled high with an almost frozen pudding like coconut cream, orange, and dark chocolate filling, the point goes to team PB. Not that any one is keeping score. I serve my vegan chocolate freezer pie adorned with a dollop of coconut whipped cream, a few extra chocolate chips, and a piping mug of black coffee as the perfect end to my holiday meal.
Chocolate Chip Coconut Freezer Pies with a Granola Crust [serves 12]
10 medjool dates, pitted (soaked in warm water for 10 min., then drained)
1 ¼ cups chocolate granola
¼ cup raw walnuts
zest of ½ an orange
¾ cup + 2 tablespoons dairy free dark chocolate chips, divided
1 ½ cups raw cashews (soaked in very hot water for 1 hr., then drained)
1 can (14 ounces) light coconut milk
juice of ½ an orange
4 tablespoons pure maple syrup
2 tablespoons coconut oil
pinch of sea salt
Lightly coat a six-muffin extra large muffin pan with coconut oil or coconut oil spray then line with muffin cups, set aside.
In a food processor fitted with an S-blade, blend dates, chocolate granola, walnuts, and orange zest until they begin to come together and form a soft dough. Remove from processor and divide evenly amongst the six muffin dishes, pressing down to not only cover the bottom of each cup but allow the crust to come about ½ an inch up the cups sides. Place in freezer and place in freezer to chill. Rinse food processor.
Meanwhile, place heatproof Pyrex or metal bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Add the ¾ cups chocolate chips and let them melt, stirring occasionally. Once melted, remove from heat and transfer to the now clean food processor.
Add soaked cashews, coconut milk, orange juice, maple syrup, coconut oil, and sea salt and blend until very smooth. Stir in remaining 2 tablespoons dark chocolate chips.
Remove pan from freezer, and carefully divide chocolate mixture evenly amongst the six cups. Return to freezer and allow cakes to set for a minimum of eight hours – overnight. To serve: remove pies from freezer about 15 minutes before you plan on serving to allow them to slightly soften. Serve and enjoy!
Nutritional Information [per serving = ½ pie]
340 Calories, 20g Fat, 39.5g Carbohydrates, 3.6g Fiber, 26g Sugar, 5.2g Protein