This Gluten-Free Vegan Mississippi Mud Pie is the most delicious and indulgent dessert, but so much healthier than the traditional version: a fudgy chocolate cake base topped with silky chocolate pudding and fluffy coconut whipped cream.
I say this a lot, but I genuinely 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 pudding made with creamy cashew milk…
and coconut whipped cream: light, fluffy, perfectly sweet clouds of whipped cream that balance out the richness of the rest of the pie.
If you’re pressed for time, you could use a thick coconut yogurt instead, but I’d really recommend making your own coconut whipped cream because there’s no tangy, yogurt-like flavour, and it’s much fluffier.
I like to add some vanilla extract for extra flavour and add some maple syrup to sweeten (you don’t need very much though, as the coconut is already naturally sweet).
It may sound like there are a lot of steps, but all of them are really easy, keeping this Gluten-Free Vegan Mississippi Mud Pie relatively simple to make. It’s also refined sugar free, and healthy enough to even eat for breakfast!
Looking for more chocolate treats? Check out my:
- Chocolate Truffle Cake
- Chocolate Hazelnut Cake
- Chocolate Baked Donuts
- Chocolate Sponge Layer Cake
- Chocolate Truffles
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Gluten-Free Vegan Mississippi Mud Pie:
Gluten-Free Vegan Mississippi Mud Pie
For the base:
- 60 g (⅓ cup) pitted dates soaked overnight in cold water or for 15 minutes in boiling water
- 120 g (1 cup) ground almonds (almond meal)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 2 tablespoons coconut oil (or sub olive or vegetable oil)
- 2 tablespoons cocoa powder
- 4 tablespoons unsweetened almond milk (or any other plant-based milk)
- Salt, to taste
For the chocolate pudding:
- 2 heaped tablespoons cocoa powder
- 4 tablespoons maple syrup
- 500 ml (2 cups) unsweetened cashew milk (or sub any other plant-based milk)
- 5 tablespoons cornflour (cornstarch)
For the coconut whipped cream*:
- 400 g (14oz) tin of full-fat coconut milk
- ¼ teaspoon vanilla extract
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1 tablespoon cacao nibs (or dark chocolate shavings)
For the base:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Drain away most of the water from soaking the dates, leaving a little bit
- Use a food processor or blender (or hand-held 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 - add a little more milk if it's too hard to mix
- Transfer to a greased pie dish - use a fairly deep one to leave enough room at the top for the other layers (I used a 22.5 cm/9 inch pie dish)
- Bake in oven for around 20 minutes and leave to cool
For the chocolate pudding:
- 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
- Taste and adjust sweetener if necessary
- Leave custard to cool slightly, then pour over the cake base and leave to cool
For the coconut whipped cream:
- 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 or dark chocolate shavings to decorate
- Keeps covered in the fridge for a few days
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