Are you ready for the holidays? I know, they’re coming fast and it’s time to knock the socks off anyone who claims vegan food is boring or just consists of leaves and sticks. Look at this pie! Yeah, this is what vegans eat :-D. It’s super rich, oh so creamy, covered in fluffy marshmallow-y mint topping, and best of all, is simple to make. No need to spend hours in the kitchen to impress the family; the pie filling is ready in less than 5 minutes, no cooking or baking involved, just a couple hours chill time. And the topping takes about 10 minutes and that’s it. Combine together, smash some candy canes to decorate the top and that’s dessert sorted!
This month’s theme from The Recipe Redux is:
The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season.
I don’t know about pulling out all the stops, but this dessert definitely is made to impress. You could even make it more amazing by doing some fancy piping of the fluff on top. To cut back on fat calories, the main ingredient in the pie filling is…..please don’t freak out….I swear you can’t taste it…chocolate covers everything, promise!…it’s tofu. And the marshmallow-y meringue on top…man, those vegans are SO weird…it’s made from aquafaba, the brine from a can of chickpeas. And no, you can’t taste anything bean-y about it at all. Peppermint is a strong flavor and covers up any even hint of bean.
I will give you fair warning though, like I mentioned earlier, this pie is RICH. Super sweet, like eat a couple bites and fall into sweet shock. Or maybe that’s just me, eating it for breakfast as I did the photo shoot. Not a good idea! I’d recommend small slices anyways just in case.
Enjoy and Happy Holidays!!!
Pie Filling Step by Step Pictures
Mint Meringue Topping Step by Step Pictures
Mint Chocolate Cream Pie Assembly Step by Step Pictures
To check out what all the other amazing Redux bloggers have created for the holidays, click the blue frog below.
| Prep Time | 20 |
| Cook Time | 0 |
| Servings |
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- 12 ounces vegan chocolate chips (the higher quality the better)
- 12 ounces silken firm tofu (I highly recommend mori-nu brand)
- 2 tablespoons agave nectar (or maple syrup)
- a few drops peppermint extract
- 1 premade chocolate crumb pie crust (see notes)
- 1/2 cup aquafaba (brine from a can of chickpeas)
- 1/3 cup cane sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon xantham gum (see notes)
- a few drops peppermint extract (make sure it is alcohol based, oil-based will deflate the meringue)
Ingredients
Chocolate Mint Pie
Peppermint Meringue Topping
Additional
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- Melt the chocolate in the microwave in 15 second intervals, stirring after each one, until chocolate is completely melted. Be careful, as chocolate can burn if not watched. You can also do this step in a double boiler.
- Let chocolate cool slightly while getting the other ingredients.
- Drain the water from the tofu. Add the tofu and agave or maple syrup to a food processor or blender (either work fine).
- Add the melted chocolate and puree until completely smooth (a minute or two).
- Add the peppermint extract, one drop at a time - that stuff is strong! Taste and add more as desired.
- Pour into premade pie crust, spread evenly, cover with wax paper or parchment and chill in the refrigerator for a minimum of 2 hours to set.
- In a stand mixer, with the whisk attachment, add the aquafaba and whisk on high speed until white and foamy.
- Add the cream of tartar and xantham gum. Turn mixture to high again and beat until thick and the whisk leaves trails in the meringue.
- Add the sugar, SLOWLY, one tablespoon at a time, waiting 30 seconds between each addition.
- Beat until all the sugar is dissolved. Check this by rubbing a bit between your fingers. If there is any graininess, keep beating until there isn't. You cannot overbeat aquafaba.
- Add the peppermint extract, one drop at a time -- powerful stuff!
- Spread meringue fluff on top of pie. Sprinkle with crushed candy cane.
- Serve immediately or store in refrigerator. Can be stored for 6-8 hours without the meringue getting too weepy. I wouldn't recommend storing for longer than that as the meringue may melt or lose it's marshmallowiness.
- You can use whatever pre-made crust you prefer. I used a chocolate crumb crust by Wholly Wholesome, which is one of my favorites. You could also use a regular pie crust or a graham cracker crust.
- I know, I know, xantham gum is an odd ingredient and probably not something you have laying around. The reason it is used in this recipe is because it adds stability to the meringue. You can absolutely make the topping without it -- increase the cream of tartar to 1/2 teaspoon, and omit the xantham gum entirely, BUT, you will not be able to store it already assembled as the meringue will dissolve after a few hours. If you just use the cream of tartar, make the meringue and assemble the pie right before serving. On a side note, I recently saw at my local large chain grocery store little individual packets of xantham gum, like the size of yeast packets. They were in the organic/natural baking section of the store and were under $2, which is awesome. Buying a regular size bag is like $16-20. And, since you're just using such a small amount, even that little packet will last awhile.
Mint chocolate is basically my chocolate flavor combo LOVE <3 It is pure bliss in every form!
Love that you used aquafaba for the meringue topping. Have been meant to try that. My kids love chocolate + mint and I bet this healthier treat would be a hit for my family.
It’s really simple to do the meringue, you should totally try it. Let me know if you try it, I would love to hear! :-D.