- 1 Prebaked Vegan Chocolate Pie Crust
- 4 small Avocados, about 2 cups mashed
- 1 cup Vegan Semisweet Chocolate Chips
- 1 tbsp Canola Oil
- 3 tbsp Agave Nectar
- 1/4 tsp Salt
- 1/2 cup Almond Butter
- 2 tbsp Creme de Menthe or Peppermint Schnapps
- 10 oz Vegan Marshmallows
- 12 natural Candy Canes
- Optional Garnish: Chocolate Syrup, Cherry on top
Mash the avocados and then beat as smooth as possible with a whisk. Stir together the chocolate chips and canola oil, then melt in the microwave, about 1 minute, until smooth. Stir the chocolate into the avocados, as well as the agave nectar, salt, and mint liqueur. Press mixture through a fine mesh strainer to remove any lumps. Stir in almond butter.
Chop most of the marshmallows into pieces, leaving some whole to make a decorative border. Fold into batter.
Unwrap the candy canes and put in a large ziplock bag. Beat with a heavy mallet or rolling pin until broken into very small pieces. Reserve a handful to garnish the top of the pie, then fold the rest in the batter.
Spread the mixture into the pie crust. Line the border with reserved marshmallows and sprinkle candy cane crumble in the center. Drizzle with chocolate syrup and top with a cherry if desired. Refrigerate until firm enough to slice.
Read the blog post where this recipe originally appeared: Sweet Tooth Friday: Vegan Chocolate Cream Pie Recipe