Mocha Almond Fudge Truffle Pie
This Mocha Almond Fudge Truffle Pie is so good, your friends will never know that it is dairy-free!
Servings: 8 Servings
Calories: 682kcal
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
- ¼ 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