5-INGREDIENT, NO-BAKE VEGAN FRENCH SILK PIE

This mini vegan french silk pie is crustless and made in a 5-inch springform pan, making it the perfect dessert for 2 to 4 people. Or perhaps a ravenous 1 could take it down without a problem if it’s been a rough week. Crazier things have happened in our household.

This pie’s light, fluffy texture is perfectly complemented by its rich chocolate flavor, meaning it hits the sweet spot without necessitating an immediate dessert-induced wardrobe change into roomy yoga pants.

I have a feeling this vegan french silk pie would indeed be lost to the full swipe of someone’s palm if it were brought to a Harty family gathering.

Ingredients

Chocolate Mousse Layer

• 1 (14-ounce) can full-fat coconut milk or unsweetened coconut cream, refrigerated overnight, divided (see note*)
• 1/3 cup roughly chopped raw cacao butter
• 1/4 cup raw cacao powder
• 2 tablespoons pure maple syrup, at room temperature
• 1/8 teaspoon fine sea salt

Coconut Whipped Cream Layer

• 1/2 cup chilled full-fat coconut milk, watery liquid excluded*
• 1/2 tablespoon pure maple syrup, more or less to taste
• Topping
• shaved dark chocolate**

Instructions

Chocolate Mousse Layer

1. Line the bottom of a 5-inch springform pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.
2. In a double boiler or bain marie, melt the cacao butter over a low simmer until just melted, being careful not to scorch or burn. Remove from heat and whisk in raw cacao powder, maple syrup, and sea salt, and whisk until smooth.
3. ...................
4. .........................

for full recipes : www.blissfulbasil.com

Share this post