Indulge in this luscious vegan German Chocolate Pie without even turning on the oven. A rich, creamy chocolate filling topped with plenty of coconut and pecans makes this pie a decadent treat for any occasion.
Ingredients: 1 9-inch vegan pie crust. 1 14-ounce can coconut cream. 1 cup semisweet vegan chocolate chips. 1/2 cup coconut sugar. 1 teaspoon vanilla extract. 1/2 cup shredded coconut. 1/2 cup chopped pecans.
Instructions: In a saucepan, heat the coconut cream over medium heat until it simmers. Remove from heat and stir in the chocolate chips, coconut sugar, and vanilla extract until smooth. Pour the mixture into the pie crust and spread evenly. Top with shredded coconut and chopped pecans. Refrigerate for at least 2 hours, or until set. Slice and serve chilled.
Megan Proctor
