Accidental Vegan, Gluten Free Chocolate Pudding Pie

Free of gluten, dairy, eggs, corn, nuts, soy-free option

So remember how last week I screwed up a beet chocolate cake and ended up with a bunch of tasty crumbs, and used half of them to make these Vegan, Gluten Free Chocolate Beet Balls? 

Well here's what I did with the other half. I turned the chocolate cake crumbs into a Chocolate Cake Pie Crust, and slapped some chocolate tofu pudding on top. So if you're ever wondering what to do with extra chocolate cake bits, why not try out this pie crust?

And btw- my husband actually really, really likes the tofu pudding I used for the pie (and he's not vegan).  But if you don't like tofu or need a soy-free option, you can always use the super easy microwave Chocolate Pudding recipe I used to make Mini Chocolate Pudding Pies.



I'm linking up to the GF Chocolate Cake recipe that I used to make this crust, but I'm going to say again that I DO NOT recommend you use the recipe to try and make an actual cake! Because, obviously, the recipe didn't turn out the way I wanted it to. It's good for this crust, and good for the cake balls, but NOT as an actual cake.

So if you have a cake recipe you like, or some leftover cake bits, or a cake recipe gone wrong, you can also use that instead.

Ingredients for Vegan, Gluten Free Chocolate Pie Crust

Roughly 2 cups worth of crumbled vegan, gluten free chocolate beet cake OR your favorite chocolate cake recipe
1-2 Tbsp softened vegan butter
1-2 Tbsp sugar or sweetener of choice (if your cake recipe isn't very sweet)


 Ingredients for Vegan Chocolate Tofu Pudding
 (for a tofu / soy-free pudding, use this Microwave Chocolate Pudding)

1 (12.3oz) pkg firm, organic silken tofu - NOT extra firm (two of my favorite brands are: Organic Morinu tofu, or Nasoya Organic Silken Tofu. In Canada, I get the Morinu at Costco in 12 packs for super cheap)
3 Tbsp cocoa powder
1/4 cup brown sugar (or other sweetener of choice)
1 tsp pure vanilla extract


Directions

Preheat oven to 250F. Line a baking sheet with parchment paper. Lightly grease a pie plate with vegan butter.

To make pie crust: In a bowl, crumble cake chunks into small crumbs (this will make about 1-1.5 cups of cake crumbs). Mix in vegan butter and optional sugar.

Press crumbs into the pie plate and up around sides. Press hard and squish crumbs to create a solid crust. Bake for 10-12 minutes, until crust is firm and slightly spongy. Remove from oven and cool.


To make pudding: If tofu is water-packed, drain water and wrap tofu in a clean dish towel or paper towel and let drain for 15 minutes. If not water-packed, continue on!

 In a food processor, add all pudding ingredients and blend until smooth, scraping down sides and bottom periodically. Pudding will seem slightly soft, but don't worry, it will firm up in the fridge. Spread pudding evenly over crust and refrigerate 1-2 hours before serving.


Do you have a great recipe save, or a time when you salvaged a failed recipe?

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This post was shared on the following great link parties: Hearth and Soul Hop, Gluten Free Wednesdays, Happy, Healthy, Green and Natural Hop, Gluten Free Fridays, Real Food Recipes, Corn-Free Every Day,