Mocha Almond Fudge Truffle Pie

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The holiday season is upon us, unfortunately not all of us can enjoy treats and desserts that contain dairy. I am also not a huge fan of pumpkin pie, so I am always sneaking in a dessert loaded with chocolate...for  me. This year I have have come up with the perfect dessert...Mocha Almond Fudge Truffle Pie!!

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Even your dairy loving friends and family are going to fight you for a slice, it is that good!!

Chocolate cookie crust, So Delicious® Almond Milk Mocha Almond Fudge, mixed with So Delicious® Cashew Dark Chocolate Truffle, topped with Coconut Whipped Cream, Hot Fudge Sauce, and chocolate curls...for the win!

A couple of things to keep in mind:

• The coconut milk needs to be cold and solid before you make your coconut whipped cream
• The So Delicious® Mocha Almond Fudge and Dark Chocolate Truffle need to be softened in order for them mix together

Timing is everything, right?

How to make Mocha Almond Fudge Truffle Pie:

Start by processing your chocolate sandwich cookies into cookie crumbs. Add the melted butter/coconut oil and process to combine.....

Pour the mixture into a glass pie plate {mine is vintage Pyrex} and evenly press down and up the sides to create a crust.....

I left the cartons on the counter for about an hour to soften them up...BUT the Mocha Almond Fudge softened faster than the Dark Chocolate Truffle, so next time I will only soften the Mocha Almond Fudge for 30 minutes.....

Scoop the Mocha Almond Fudge Frozen Dessert into the pie crust. Scoop the Dark Chocolate Truffle Fudge Frozen Dessert on top and swirl the two together.....

I went for a mounded in the middle approach with my pie. 😉

Scoop the coconut whipped cream into a plastic bag with a decorative tip, and swirl around the edges and center of the pie.....

Drizzle with Hot Fudge Sauce and sprinkle with chocolate curls. Place in the freezer for 3 or more hours to set before serving.....

Remove pie from freezer an hour before serving...so you can get a knife through the coconut whipped cream, LOL. Slice, serve, and thoroughly enjoy!

If you are not a fan of mocha, there are several other So Delicious® Dairy Free flavors to choose from:

• Cashew Salted Caramel Cluster {my absolute favorite}
• Coconut Vanilla Bean
• Coconut Milk Chocolate

Note: You can make this pie with any flavor of ice cream that you like, even real ice cream and top it with real whipped cream. 🙂

More delicious dairy-free recipes:

• S'mores Ice Cream Pie
• Lemon Cheesecake Ice Cream
• Copycat It's-It Ice Cream Sandwiches
• Tiramisu Ice Cream
• Crab Rangoons
• The BEST Ranch Dressing

When you finally realize that you MUST give up dairy whether you want to or not, having a product as amazing as So Delicious Dairy Free® to turn to makes life so much easier. All of their frozen desserts are dairy-free, egg-free, cholesterol-free, and certified vegan. They are 100% plant based and made with organic ingredients...which means no artificial colors, flavors or preservatives. Best of all, no high-fructose corn syrup!! They are even certified Kosher, which would make this pie perfect for Hanukkah...assuming that your other ingredients are Kosher as well. 😉

Enjoy!!

Mocha Almond Fudge Truffle Pie

This Mocha Almond Fudge Truffle Pie is so good, your friends will never know that it is dairy-free!

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Course: Dessert

Cuisine: American

Keyword: ice cream, dairy-free, recipe, vegan, dessert, pie

Chilling Time: 3 hours

Total Time: 15 minutes

Servings: 8 Servings

Calories: 682kcal

Author: Lisa Johnson

Ingredients

Pie Crust

• 21 chocolate sandwich cookies
• 3 Tablespoons butter melted (non-dairy or coconut oil)

Filling

• 1 pint Mocha Almond Fudge softened
• 1 pint Dark Chocolate Truffle softened

Topping

• 2 cans full-fat coconut milk chilled (just use the solid portion)
• 4 Tablespoons powdered sugar
• 3 teaspoons pure vanilla extract
• 1/4 cup Hot Fudge Sauce or more if needed
• 1 ounce chocolate bar curls made with vegetable peeler

Instructions

• Place chocolate sandwich cookies in food processor and pulverize into crumbs.
• Add butter or coconut oil and pulse to combine.
• Pour cookie mixture into a standard glass pie plate and press evenly across the bottom and up the sides to create the crust. Set aside.
• Scoop the Mocha Almond Fudge Frozen Dessert into the pie crust.
• Scoop the Dark Chocolate Truffle Fudge Frozen Dessert on top and swirl the two together.
• Scoop the coconut whipped cream into a plastic bag with a decorative tip, and swirl around the edges and center of the pie.
• Drizzle with warm hot fudge sauce and sprinkle with chocolate curls.
• Place in the freezer for 3 or more hours to set before serving.
• Remove pie from freezer an hour before serving, slice and serve.

Notes

• The coconut milk needs to be cold and solid before you make your coconut whipped cream
• The Mocha Almond Fudge and Dark Chocolate Truffle need to be softened in order for them mix together
• Coconut Whipped Cream recipe
• Hot Fudge Sauce recipe
• The nutrition facts are for regular ice cream and hot fudge sauce.

 

Nutrition

Calories: 682kcal | Carbohydrates: 70g | Protein: 9g | Fat: 42g | Saturated Fat: 29g | Cholesterol: 47mg | Sodium: 317mg | Potassium: 600mg | Fiber: 2g | Sugar: 49g | Vitamin A: 640IU | Vitamin C: 2.1mg | Calcium: 192mg | Iron: 7.1mg