These mud pies sound messy, but they are simply delicious! Putting them in the pie pans makes them fun to decorate and serve!

Chocolate Mud Pies [Vegan]

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Cooking Time



For the Base: 

  • 1/2 cup blanched almonds
  • 3/4 cup pitted date (soaked in hot water for 5 mins and well-drained)
  • 1/4 cup melted coconut oil, plus extra for greasing
  • 1/4 cup cocoa powder
  • 1/4 cup vegan bread crumbs
  • 2 tablespoons brown sugar
  • Pinch of salt

For the Filling: 

  • 1/4 cup vegan butter
  • 1/4  cup cornflour/cornstarch
  • 1/3 cup white sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 100 grams dark chocolate

For the Topping: 

  • 1/2 cup vegan chocolate chips


To Make the Base:

  1. If you're a kid, ask an adult to help you.
  2. Put almonds and dates into your food processor and pulse until they become crumbs. Add coconut oil, cocoa powder, bread crumbs, sugar, salt, and pulse until crumbs are sticking together.
  3. Lightly grease three small 12cm tart tins with vegetable oil and divide base ingredients between the three. Push base down and up around the sides of the pie tin to form a crust. Try and make it as even as possible.
  4. Put into the fridge for 30 minutes to set.

To Make the Filling:

  1. Melt butter in small saucepan.
  2. Take off heat and mix in cornflour to form a paste.
  3. Return to medium heat and add remaining filling ingredients. Continue to stir until sugar has dissolved, chocolate has melted, and the filling thickens. Make sure to stir the whole time and be careful because it will be hot.
  4. Take off heat and pour into your tart tins, tap on the bench to release air bubbles then pop back into the fridge to set for 30 minutes. When set, top with chocolate chips and serve.


- For a gluten-free version use gluten-free bread crumbs.


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