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+ servings
5 from 3 votes
Overhead View of a Vegan Mud Pie with a Slice Taken Out, Server on the Side
Vegan Toffee-Crusted Mud Pie
Prep Time
30 mins
Cook Time
10 mins
Soak Time
4 hrs
Total Time
4 hrs 40 mins
 

This vegan mud pie is made with three decadent layers of deliciousness!

Course: Dessert
Cuisine: American
Servings: 8
Author: Alissa
Ingredients
Crust
  • 2 cups vegan graham cracker crumbs
  • ¼ cup sugar
  • ½ cup melted margarine
Chocolate Coating Layer
Cheesecake Layer
  • 1 cup raw cashews soaked 4-8 hours
  • ¼ cup maple syrup or agave
  • juice of ½ lemon
  • 1 tbsp. non-dairy milk
  • 1 tsp. vanilla extract
Chocolate Whip Layer
  • 14 oz. can coconut cream* refrigerated overnight
  • ½ cup cocoa powder
  • ¾ cup powdered sugar
Optional Garnish
  • ¼ cup chocolate shavings I just sliced up a bunch of chocolate chips
Instructions
Prepare the Crust
  1. Preheat oven to 400.
  2. Mix crust ingredients and press into a 9" pie pan.
  3. Bake 10 minutes - until it begins to brown. Allow to cool.
Prepare Chocolate Coating Layer
  1. Melt chips and margarine on stovetop or in microwave, in 30 second intervals. Blend completely and spread to coat the bottom of crust.
  2. Allow to cool until chocolate solidifies. You can speed this up by refrigerating.
Prepare Cheesecake Layer
  1. Blend cheesecake layer ingredients in blender or food processor until smooth.
  2. Spread over chocolate layer.
Prepare Chocolate Whip Layer
  1. Empty coconut cream into medium mixing bowl. Discard any water.
  2. Beat on high speed with an electric mixer until light and fluffy, about a minute or so.
  3. Add cocoa powder and powdered sugar, about a third at a time, and beat well between additions. Continue beating until completely blended, smooth and creamy.
  4. Spread over cheesecake layer.
Finish
  1. Top with chocolate shavings, if using.
  2. For best results, refrigerate for a few hours before serving.
Recipe Notes

Coconut cream, as opposed to coconut milk, has almost all of the water removed. You can find coconut cream at Trader Joe's, online, and probably at some supermarkets as well. Though most of the water is removed, I still suggest chilling it overnight in order to squeeze that last bit out and get the best results. If you don't have coconut cream close at hand, you can get away with using a can of coconut milk. There will be at bit more water, but not enough to have a major effect on your results.