Nickel Allergy Friendly Vegan Mississippi Mud Pie
Total time3 hr 5 min
Prep time30 min
Cook time35 min
4.7(18)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
10 servings
For the crust
- 24 vegan chocolate sandwich cookies (about 2 Ā½ cups crushed)
- 5 tbsp vegan butter, melted
- Ā¼ tsp salt
For the chocolate filling
- 1 can (13.5 oz) full-fat coconut milk
- 10 oz vegan chocolate chips
- 3 tbsp vegan butter
- 2 tbsp organic cane sugar
- 1 tsp vanilla extract
- Ā¼ tsp salt
For the topping
- 1 cup walnuts, roughly chopped
- 2 cups vegan marshmallows
- 2 oz vegan chocolate chips
- 1 tbsp full-fat coconut milk
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Add the vegan chocolate sandwich cookies to a food processor and pulse until they form fine, even crumbs.
- 2
Transfer the cookie crumbs to a large mixing bowl and stir in the melted vegan butter and 1/4 tsp salt until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!