This Gluten-Free Vegan Mississippi Mud Pie is the most delicious and indulgent dessert, but it’s much healthier than the traditional version. It’s also surprisingly easy to make!
I think this undetectably gluten-free vegan Mississippi Mud Pie may be my new favourite dessert – I absolutely love the combination of the fudgey chocolate cake with the silky chocolate pudding and fluffy whipped cream.
The base is my favourite chocolate cake recipe – it resembles the soft, fudgey texture of a flourless chocolate cake and makes the perfect base for other yummy layers like…
chocolate pudding: a rich, silky, deeply chocolatey chocolate pudding made with dark chocolate and creamy cashew milk…
and coconut whipped cream: light, fluffy, perfectly sweet clouds of whipped cream that help balance out the richness of the rest of the pie. If you’re pressed for time, you could use a thick coconut yogurt (like this vanilla Coyo coconut yogurt) instead, but I’d really recommend making your own coconut whipped cream because there’s no sour, yogurt-y flavour, and it’s much lighter and fluffier. I like to add some vanilla bean powder for extra flavour and add some maple syrup to sweeten (you don’t need very much though, as the coconut is already very naturally sweet).
I’m going to keep this post short and sweet because I’m sure you’ve already been convinced how delicious this dessert is!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 15 small dates, soaked overnight in cold water or for a few hours in boiling water
- 200g ground almonds
- 1 heaped teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 4 tablespoons coconut or olive oil
- 4 tablespoons cocoa powder
- 60ml milk, any kind
- Pinch of salt
- 2 heaped tablespoons cocoa powder
- 20g dark chocolate (ensure dairy-free if necessary)
- 2 tablespoons maple syrup
- 500ml cashew milk (or sub any other milk)
- 5 tablespoons cornflour
- 400g tin full fat coconut milk
- 1/4 teaspoon vanilla bean powder (or vanilla extract)
- 2 tablespoons maple syrup (or sugar), to taste
- 1 tablespoon cacao nibs, to decorate
- Preheat oven to 180 degrees
- Drain away most of the water from soaking the dates, leaving a little bit
- Use a food processor or a stick blender to blend the dates into a smooth purée (leaving a little water will make it much easier)
- Add the puréed dates into a bowl along with all the other ingredients and mix well
- Transfer to a greased deep dish (with enough room at the top for the other layers)
- Bake in oven for around 20 minutes and leave to cool
- Add all ingredients to a saucepan and mix well, before heating
- Cook on a low heat for 5-10 minutes, stirring constantly, until a thick custard has formed
- Making sure that it has cooled, pour the custard mixture over the cake base and leave to cool
- You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
- Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to smoothies)
- Place the thick, creamy part into a bowl with around 3 tablespoons of the water
- Add the maple syrup and vanilla extract
- Use an electric whisk (or a manual one and a bit of elbow grease) to whip up the coconut cream until light and fluffy
- Ensuring that the custard has cooled down and set, pour the coconut whipped cream on top
- Sprinkle with cacao nibs to decorate
- Keeps covered in the fridge for a few days
- *Use a thick coconut yogurt instead if you’re pressed for time