Description
Chocolate crumb-filled cookies and cream but without oreos! We’re using a healthier hack for this vegan gluten-free pie instead…
Ingredients
Scale
Crust
- 4 cups (140g) crispy rice cereal
- 1/4 cup (25g) dark cocoa powder
- 1/2 cup (125g) Chocolate SunButter
- 1/3 cup (105g) maple syrup
- 1/4 tsp salt
Filling
- 16oz dairy-free cream cheese
- 1 cup (240g) coconut cream
- 1/2 cup (125g) Chocolate SunButter
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Toppings: coconut whipped cream, melted dark chocolate, chocolate chips, crushed cookies, etc.
Instructions
For the crust:
- Preheat the oven 375°F.
- Grind the cereal to very fine crumbs in a food processor.
- Add the rest of the crust ingredients and process to a wet sand consistency.
- Remove 1 cup of the crumbs and set aside for the filling.
- Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides (use the bottom of a 1 cup measuring cup!)
- Bake for 15 minutes at 375°F.
- Cool briefly, then refrigerate.
For the filling:
- Combine cream cheese, coconut cream, Chocolate SunButter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy.
- Add the powdered sugar and continue beating until combined.
- Fold in the reserved 1 cup of crumbs from the crust.
- Spread into the chilled crust, and refrigerate overnight.
- Top with coconut whipped cream, chocolate chips, a drizzle of Chocolate SunButter, etc. before slicing and serving.
Keywords: gluten free, chocolate, no bake, Oreo, cream cheese, easy, dessert, healthy, crumb crust, cereal