This fun and easy chocolate-y tortilla pie mixes sweet with salty, and cool temperatures with spicy cayenne.
- 1 cup ground tortilla chips (approx. 3 large handfuls)
- ¼ cup vegan butter or margarine, melted
- ¼ cup sugar
- ½ tsp cinnamon
- 1/2 cup + 2 tbsp canned coconut cream
- ¼ cup almond milk
- 175g dark chocolate, finely chopped (plus extra for topping)
- ½ tsp sea salt
- 2 tbsp sugar
- 1 tsp cinnamon
- 1/8 – 1/4 tsp cayenne
- 1 can (400ml) coconut cream, refrigerated overnight
- 2 tbsp sugar
- ¼ tsp cream of tartar
- Preheat oven to 350F.
- In a food processor, process tortilla chips until very fine in texture. If the tortilla chips aren’t fine enough the crust will be crumbly.
- Place the vegan butter and sugar in a microwave-safe bowl, microwave in 30 second increments until sugar is nearly melted.
- In a medium-sized bowl, stir the ground tortilla chips, cinnamon, and sugar/butter mixture together. Very firmly press the mixture into an 8" pie plate. Bake for 10 minutes.
- After baking, chill the crust in the refrigerator while you prepare the filling.
- Heat coconut cream, almond milk, sea salt, cinnamon, and cayenne in a double boiler.
- Once the spiced coconut cream/almond milk mixture is hot, add the chopped dark chocolate and stir until the chocolate is completely melted and incorporated into the cream.
- Set the bowl aside to chill.
- Once the chocolate filling is cool but not cold, begin whipping it with a stand mixer or hand mixer. Whip the chocolate until it thickens up and lightens in colour. Spoon the mixture into the tortilla pie crust. Leave a shallow well in the center to fill with coconut whip
- After chilling your coconut cream, half of the can will be coconut milk and the other half should be a thick, dense layer of coconut cream. Open the can and scoop out the thickest of the coconut cream.
- Beat the coconut cream with the cream of tartar. When the coconut milk begins to whip up and increase in volume, add the sugar and continue beating until thick
- Chill until needed.
- Top the pie with a generous amount of coconut whip. Top with a sprinkle of cinnamon and chocolate shavings. Serve chilled.
Brittany Mueller is a Canadian-based vegan food blogger, recipe developer and photographer. Brittany's blog, I Love Vegan, features a delicious mix of home-style and healthy recipes perfect for vegans and the veg-curious!