Name: 5-Ingredient, No-Bake Vegan French Silk Pie | Blissful Basil
Brand: blissfulbasil.com
SKU: blissfulbasil-com-3
Availability: OnlineOnly

critic

5-Ingredient, No-Bake Vegan French Silk Pie | Blissful Basil

preview

× You are here· Jump to RecipePrint RecipeThis 5-ingredient, no-bake vegan french silk pie might just be my all-time favorite dessert.Cloud-like pillows of coconut whipped&nbsp;cream sprinkled with shaved dark chocolate and nestled atop a bed of rich chocolate mousse. Just 5 whole food ingredients stand between you and this dreamy vegan french silk pie.Is this real life?Yes.&nbsp;Yes, it is indeed. And it's lovely, isn't it?This mini vegan french silk pie is crustless and made in a 5-inch springform pan, making it the perfect&nbsp;dessert&nbsp;for 2 to 4 people. Or perhaps a ravenous 1 could take it down without a problem if it's been a rough week. Crazier things have happened in our household.This pie's light, fluffy texture is perfectly complemented by its rich chocolate flavor, meaning it hits the sweet spot without necessitating an immediate dessert-induced wardrobe change into roomy yoga pants.In case you were wondering, I have a post-dessert wardrobe change&nbsp;nearly every evening. I can't help it, dessert loving is&nbsp;in my genes. Every member of my mom's side of the family jokingly claims to have a second stomach solely dedicated to dessert. I might have chalked that proclamation&nbsp;up to frivolous exaggeration&nbsp;had&nbsp;I never witnessed them around a perfectly-frosted birthday cake. It's a miracle if a cake can make it to candle time unscathed, because there's&nbsp;typically&nbsp;a wandering finger that finds its way to the frosting and "accidentally" scrapes across the surface, procuring&nbsp;a hefty mound&nbsp;of the good stuff for whomever was bold enough to attempt it.I have a feeling this vegan french silk pie would indeed be lost to&nbsp;the full swipe of someone's palm if it were brought to a Harty family gathering.To make this vegan french silk pie, you'll start by melting down ⅓ cup of raw cacao butter in a double boiler or bain marie. Cacao butter is the cold-pressed oil from the cacao bean, and although it sounds unusual&nbsp;and mysterious, it's actually one of the main ingredients in something most of us eat on&nbsp;a fairly&nbsp;regular basis: chocolate. At room temperature it resembles white chocolate but melts down to a clear, golden liquid.While the cacao butter melts, you'll open a can of full-fat coconut milk (or unsweetened coconut cream), pour off the watery liquid (or reserve for another use), and scoop 1 cup of the thick cream into a mixing bowl, reserving the remaining ½ cup of cream for the top layer. Then, use a hand or stand mixer with whisk attachments to whip the cream for 3 to 4 minutes or until it becomes fluffy with stiff peaks.By now, your cacao butter should be just about melted. Once it is, you'll add in some raw cacao powder, which is the unprocessed version of cocoa powder. I'm only explaining because it gets a little confusing with all of these cacaos involved. Crazy cacaos. You'll also add in a bit of pure maple syrup and a tiny pinch of sea salt. Then, whisk until you have a smooth liquid chocolate (see top left image in collage below).Once you're done staring at that glossy bowl of chocolate (no judgment here, I stared too), you'll add in the whipped coconut cream and use a spatula to gently fold it into the chocolate until just combined. A little like this...Then, you'll pour that airy chocolate mousse into a 5-inch greased springform pan, and pop it in the fridge to set for at least 4 hours but preferably overnight. While the chocolate mousse layer is setting, you'll make the coconut whipped cream layer by scooping out the remaining chilled coconut cream from the can (it should be about ½ a cup, but you may want to have an extra chilled can on hand just to be safe). Add the cream to a mixing bowl along with a tiny drizzle of pure maple syrup, and use a hand or stand mixer to whisk the cream for 3 to 4 minutes or until light and fluffy.Once the chocolate mousse layer has set, spread or pipe the coconut whipped cream on top. Then, sprinkle with shaved dark chocolate. If you want to make this a 4-ingredient vegan french silk pie (salt excluded), then you can make your own chocolate at home using a bit more cacao butter, cacao powder, and pure maple syrup (see recipe notes).The only thing left to do is slice, serve, savor, and repeat. Again and again. And again.If you make this decadent little pie, be sure to snap a photo and share it&nbsp;on Instagram + tag it #blissfulbasil&nbsp;so I can check. it. out.Note: I know that&nbsp;just&nbsp;about every&nbsp;food blogger is asking the same favor lately, and I've held off on jumping on board BUT I've noticed that a lot of you tag @blissfulbasil -- which is awesome, keep doing that too -- but also make sure you add&nbsp;#blissfulbasil to your caption otherwise the photo won't show up in a search. That means I end up missing a lot of your awesome photos, which bums me out because I love stalking looking at/commenting on them. Alright, end social media plug, resume pie ogling.PrintPinfrom votesJust 5 ingredients stand between you and this rich, decadent, and cloud-like vegan french silk pie. If you make your own chocolate at home, the ingredient list actually drops to 4. To make it, you'll melt raw cacao butter in a bain marie or double boiler. As the cacao butter is melting, you'll whip chilled coconut cream until its fluffy and whipped-cream like. Once the cacao butter is melted, you'll whisk in raw cacao powder, pure maple syrup, and a dash of sea salt until smooth. Then, fold in the whipped coconut cream. Pour it all into a 5-inch springform pan and refrigerate for at least 4 hours but preferably overnight. Then, whip up a bit more coconut cream, spread or pipe it over top, and sprinkle with shaved chocolate. Perfection.&nbsp;&nbsp;That looks insane! So cool that it's no bake! I'm not a dessert person, but chocolate is always welcome :PReplyWOW! This looks amazing. You have inspired me to get back on my blog and start creating again!ReplyThis looks really incredible! Where do you get cacao butter? Whole Foods? I haven't seen it at my usual grocery stores or maybe I'm not looking in the right section. There was a recent sale on coconut milk so I have some at home that would be perfect for this :) Thanks for sharing such a great recipe!! Can't wait to try it!ReplyLooks amazing! Wondering if instead of making your own coconut whip with the canned coconut milk, if you could use the premade cocowhip from whole foods?ReplyWhhhooooaaaaaa...Ashley! That's one gorgeous pie! There's only one problem--it needs to be twice as big and chilling in my fridge as we speak. ;)On a more serious note, though, where do you buy your cacao butter and powder? I live in the middle of nowhere, so our local stores won't have them. Do you get them on Amazon? Please and thank you!ReplyOMG that looks incredible! I love your photos here, totally drool worthy :) Even better that it is so easy!!ReplyWoah. Love it. I have been looking for an easy dessert and while this may be time consuming, I think I could pull it off. Looks simply gorgeous!ReplyThis looks like a piece of art and delicious as well. I can't wait to try this.ReplyThis looks like the most incredible cake I've ever laid my eyes on! It must taste incredible, I'm sure. Also, your shots are absolutely stunning! Pinned! xReplyThis is so beautiful, and I love that it's dairy free! I just put the cacao butter and powder in my carts! Thanks for the recipe, can't wait to try it!ReplyWow! This is creamy dreamy chocolate pie perfection! I am soooo in love with coconut whip and have been using it like crazy in desserts lately too. So your pie is definitely going to happen here. And it will be just me chowing it down (my bf doesn't like chocolate!?!?!? so it's always just one one one with anything chocolate around here for me) and that is perfectly okay with me!ReplyI am really excited to make this! Do you think it would be ok if I made a simple syrup out of coconut sugar to replace the maple syrup, low glycemic people here.ReplyYour photographs are lovely and NEAT. Because messy food photography hurts my OCD bone, I want to say THANK YOU for making clean food photos look so gorgeous. I'm giving you a shout-out on my blog.ReplyWow! Just wow ❤o❤ this is every chocolate lover's dream. So decadent... Thanks so much for this recipe Ashley ;-) I'm so looking forward to taste it...ReplyHello, this čaje looks amazing. Wow! I have one just though, does The cacao butter have to ne raw? Have a beautiful day!:)ReplyI made it and it taste great!, I did add a crust made with walnuts, shredded coconut and a little maple in the vitamix. I am not sure if I did something wrong but the texture of the smooth cream with the Cacao mixture made it grainy. maybe that is normal just wonderingReplyCan I use melted coconut oil instead of the cocoa butter?ReplyI stumbled across this on Pinterest somehow and WOW. Seemed risky to do on a first attempt, but I made it for my husband's work party -- it was a big hit. This is the single best dessert I've ever made. I did have a little trouble with the texture after the folding (the chocolate mixture cooled before incorporating so is was closer to chocolate flecked whipped cream (likely because I quadrupled your recipe and put it in a 10" springform)), but I thought you can't really over mix and it's going to set up in the fridge no matter what I do, so I gently melted the whole thing down and whipped it a few times with my hand mixer -- success! SO smooth! Put a chocolate cookie crust under it (cashews, dates, shredded coconut, cacao, food processor, etc.) and perfection. I will make this a hundred more times (and anyone who happens to read this should too). THANK YOU!ReplyHi Ashley, this recipe looks too good to be true. planning to make it for christmas dinner, could I maybe substitute cocoa butter for any nut butter, what do you think?Thanks :)ReplyHello,I was wondering if you happen to have nutritional # facts on this?Would help for those who count their # intake.Thanks bunches, ♣☺♥ReplyHere's a really stupid question... is there a reason I can't just get a vegan chocolate bar and not mess around with cacao butter and powder? We are just melting it and adding the maple syrup, salt, etc. anyway. Does it matter for the consistency? Thank you!!! (This looks so great and I want to make it for my non-vegan hubby!)ReplyHow could this be turned into a cartoon pie? Coconut oil and carob powder?ReplyHi! Can you use non-raw cacao powder and butter? And can you use cocoa powder or does it have to be cacao? I'm still new to all of this, so I actually have no idea what the difference is between cocoa and cacao...ReplyHi!I was wondering if it would be ok to use coconut palm sugar instead of maple syrup?It looks amazing!!Thank you,IsabelReplyHello I am trying to make this for my family for thanksgiving I want to make it in a 9 inch round pan should I just double up the ingredients to get the desired look?Thank you for any feedbackReplyI failed. I’m so sad, I couldn’t get the coconut cream to thicken to the consistency of whipped cream.ReplyMade this so my GF, DF family members wouldn't get left out of dessert time and it far surpassed my gluten/dairy-loving self's expectations! It's creamy and rich and not overwhelmingly sweet plus major bonus points for being able to make it ahead, perfect for a dinner party. My chocolate mixture did get a little grainy when I folded in the coconut even though I thought I was really careful not to overcook the cacao butter. I don't think it made a difference in taste so it wasn't a big deal. Thank you for this wonderful and easy recipe!ReplyHi! I was wondering if you were able to find all listed ingredients at Trader Joes? My husband is going to make this for my birthday and I want to make it as easy as possible on him lol. Thanks!ReplyHello, I am trying to make this for an NYE party I want to make it in an 8 inch round pan and I was not quite sure how to adjust the measurements.Thank you for any feedbackReplyHi, I just tried this, but somehow the cold cream with the somewhat hot mousse didn't mix well, so now I have a pan full of whipped coconut cream with chunks of chocolate in it. I think it won't be too bad once it's cold, but I would love some ideas on how to save it. What could I add on top besides more cream? it won't look good with cream on top. Right now it looks like chocolate chip ice cream :-))) THANKS in advance!!ReplyPsychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

× You are here· Jump to RecipePrint RecipeThis 5-ingredient, no-bake vegan french silk pie might just be my all-time favorite dessert.Cloud-like pillows of coconut whipped&nbsp;cream sprinkled with shaved dark chocolate and nestled atop a bed of rich chocolate mousse. Just 5 whole food ingredients stand between you and this dreamy vegan french silk pie.Is this real life?Yes.&nbsp;Yes, it is indeed. And it's lovely, isn't it?This mini vegan french silk pie is crustless and made in a 5-inch springform pan, making it the perfect&nbsp;dessert&nbsp;for 2 to 4 people. Or perhaps a ravenous 1...

5-Ingredient, No-Bake Vegan French Silk Pie | Blissful Basil

No article scores yet.

CRITIC REVIEWS

PUBLIC REVIEWS