Description
Indulgent chocolate peppermint pie with whipped cream and crushed candy canes! This recipe is the perfect creamy festive dessert recipe for your Christmas celebrations with a gluten-free oreo-style chocolate crumb crust and whipped no-bake dairy-free chocolate peppermint filling. This quick and easy recipe will impress all your holiday guests!
Ingredients
Scale
Chocolate Crumb Crust
- 3 cups (115g) crispy rice cereal
- 1/4 cup (25g) cocoa powder
- 1/4 tsp salt
- 1/3 cup (85g) Chocolate SunButter
- 1/4 cup (80g) maple syrup
Chocolate Peppermint Filling
- 16oz dairy-free cream cheese, softened to room temperature
- 1 cup (240g) coconut or greek yogurt
- 1/2 cup (125g) Chocolate SunButter
- 2 tsps peppermint extract
- 4oz semi-sweet chocolate, melted
- 3/4 cup powdered sugar
- Dairy-free whipped cream* + crushed candy canes for decorating
Instructions
- Preheat the oven to 375°F and lightly grease a 9 inch pie dish.
- In a food processor, grind the cereal with the cocoa powder and salt to fine crumbs.
- Add the Chocolate SunButter and maple syrup, and process to form a wet sand consistency.
- Press firmly into the bottom and sides of the prepared pie dish, and bake for 15 minutes at 375°F. Set aside to cool while you prepare the filling.
- In a mixing bowl, combine the dairy-free cream cheese, coconut yogurt, Chocolate SunButter, and peppermint extract beat on high speed with a hand mixer until smooth and creamy.
- Add in the powdered sugar and melted chocolate. Continue mixing until whipped and fluffy.
- Spread into the cooled pie crust, and refrigerate overnight.
- Top with dollops of dairy free whipped cream and sprinkles crushed candy canes.
- Slice and serve. Keep leftovers in the refrigerator well covered for up to one week.
Notes
*I used this recipe, which worked really well, but coconut whipped cream or store-bought dairy-free whipped topping would be delicious too
Keywords: pie, christmas, dairy free, easy, crust, Oreo, candy cane, healthy, holiday, chocolate