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Food Monster - Recipes

No-Bake Mississippi Mud Pie [Vegan, Raw, Gluten-Free]

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I used a deep dish pie pan for this No Bake Mississippi Mud Pie since it has three layers and it is divine! The hazelnut chocolate layer is so creamy and just firm enough to make you wonder if there is cream cheese in there. The pudding layer almost didn’t make it in the pie. Mostly because I couldn’t stop eating it straight from the Vitamix. I may have [allegedly] eaten a lot of the crust too before it made it into the pan.

No-Bake Mississippi Mud Pie [Vegan, Raw, Gluten-Free]

Ingredients

Crust:

  • 2 cups gluten-free oats
  • 2 cups walnuts
  • 1 cup dates
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla

Hazelnut Layer:

  • 1 tbsp chia seeds (whole is fine if using a high-speed blender)
  • 2 cups of pre-soaked hazelnuts (soak overnight)
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/3 cup cacao
  • 1/2 cup non-dairy milk (you may need to add a little more as you blend)
  • 1/2 tsp salt

Pudding layer:

  • 2 avocados
  • 2 bananas
  • 1/4 cup coconut oil
  • 1/2 up cacao
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1/2 tsp fleur de sel salt

Whipped Cream:

  • 2 13.66-ounce cans of coconut milk (refrigerate the cans overnight to separate the cream, pour out the liquid and use for smoothies or something, use the cream that’s left)
  • Juice from 1/4-1/2 a lemon (the more lemon the more sour cream tasting)
  • 1 tsp vanilla bean paste
  • 2 tsp vanilla
  • 4 tsp maple syrup

Preparation

  1. Soak your hazelnuts overnight
  2. In a high-speed blender, blend all of the ingredients for the crust.
  3. Once blended, press into a deep dish pie pan (I used a 9.5 inch glass pan). Check that you work it into all the little corners!
  4. Put in the fridge while you work on the next layer.
  5. In a high-speed blender, blend all of the ingredients for the hazelnut layer.
  6. Pour and spread evenly into the pie pan.
  7. Refrigerate at least 2 hours. I left it overnight and did the rest the next day.
  8. In a high-speed blender, blend all of the ingredients for the pudding layer.
  9. Pour and spread evenly into the pie pan.
  10. Refrigerate at least 2 hours.
  11. In a high-speed blender, blend all of the ingredients for the whip cream. If you like your whip cream to taste a little more on the sour cream side, add more lemon.
  12. Pour and spread evenly into the pie pan.
  13. Top with chocolate shavings, or sprinkle cacao on top like I did. So yummy.
  14. Refrigerate and/or serve!

Notes

I made all the layers more on the milk chocolate side than dark chocolate because it’s a lot of chocolate, but if you want it to taste more like a chocolate mousse pie, just add a little more cacao.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


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One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.


Hi there, I'm Michaell! One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2 year old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog. Every Friday I launch a new family friendly recipe that even the pickiest eaters will eat. Join my mailing list on my blog - Foodscape - or add me to your social media so I can share with you too!

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 



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0 comments on “No-Bake Mississippi Mud Pie [Vegan, Raw, Gluten-Free]”

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Marina
1 Years Ago

I made this pie using a food processor with almonds instead of hazelnuts and and almond milk for the vegan milk for the "hazelnut" layer. Not sure why, but only one of the cans of coconut milk separated, so the whipped cream was a little runny. The vanilla bean paste is a must. (I didn\'t use it so the whipped cream wasn\'t as sweet as it should have been.) Still, the pie came out pretty fabulous. Very rich and chocolatey. I will definitely make it again.


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PK
1 Years Ago

I know oats are seen as gluten free in the US, and can even be "certified" as gluten free, but the gluten-like protein in oats - avenin - can have just as devastating impact on around 40% of celiacs and gluten-intolerant people, and a lot of people simply aren\'t even aware. I just wanted to make sure people are aware that oats - even certified gluten-free oats, are not safe for all celiacs/gluten-intolerant people...


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