My mission is to teach you to succeed on your raw food journey, helping you live your happiest, healthiest life! -Natalie

Vegan Mocha Ice Cream Mud Pie

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie

Vegan Mocha Ice Cream Mud Pie

Highlights:

  • How to incorporate healthy vegan protein into a dessert
  • How to satisfy your cravings for chocolate
  • Quick and easy crowd-pleasing recipe
  • Gluten-free
  • No-bake
  • Fully vegan
  • Easy raw food recipe
  • Kid-friendly vegan recipe

When the folks at Sunwarrior sent me some complimentary Warrior Blend Mocha Protein to try, I was pretty excited to start working with it in recipes. I began with my raw vegan Mini Mexican Mocha Milkshakes, and continued on with a dessert theme because, frankly, this protein powder tastes like a sinful chocolate dessert to me. I tell you, it’s been one of the greatest perks of following a raw food diet, getting to eat the most delicious foods while providing my body with top-quality nutrition. I only wish I’d found this lifestyle sooner!

Without further hesitation, here is my latest creation: The Vegan Mocha Ice Cream Mud Pie! A masterpiece of chocolate mocha flavor that I couldn’t stop eating while photographing. Yes, the fork you will see in the photos is actually mine. Guilty as charged. I keep it real around here. Get ready for a super yummy, chocolaty, cold, creamy mud pie dessert that also packs the added benefit of a raw plant-based protein boost! The full recipe and instructions can be found at the bottom of this post.

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie

Making the Pie Crust

Making a raw vegan pie crust is one of the easiest dessert tricks you can master in your raw food kitchen. In the same way that you’d normally blend together some kind of butter and cookie mixture for a traditional mainstream pie crust, you’re simply going to be taking those steps with whole raw plant-based foods. In this recipe, I paired one of my favorite combinations: Coconut and pistachio. You’ll want to pulse the crust ingredients together, stopping and carefully scraping down the sides as needed. Don’t be afraid to taste as you go, too! All raw plants have different flavor characteristics, so it’s natural for raw vegan recipes to vary in flavor. This is where your own personal culinary art comes in. You can taste and adjust to your liking.

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie

Making raw vegan desserts is so fast, too! Just press the crust and move on to the next step. Don’t get too finicky about the crust being level in the pan. You want it to be thick and imperfect to give it a decadent yet rustic appeal when it’s presented.

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie

The Vegan Mocha Ice Cream Mud Pie Filling

Here’s where the sneaky element of this recipe comes into play. I seamlessly blended in my Sunwarrior protein to create a mocha ice cream that’s delicious all by itself, and also forms the perfect filling for this mud pie! The added protein not only supports your muscle growth and repair, but it also keeps you feeling fuller longer. What a win! A healthy dessert requiring no baking, no flour, no dairy, and no guilt. That’s what this lifestyle is all about – delicious, nutritious, easy raw food recipes!

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie Filling

Try not to eat up the filling as you spread it over the crust!

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie Filling

Top the mud pie with crunchy thick raw coconut flakes and cacao nibs. This topping provides a lovely textural contrast for the finished pie.

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie

The Result!

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie

What a beautiful, simple, easy vegan dessert you can be proud of serving.

If you are looking for healthy dessert recipes for your kids, this is a terrific one because it’s hiding the protein powder in a plant-based vegan ice cream. Every element of this creamy mocha mud pie is so much healthier than the junk you’ll find in a box at the supermarket.

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie in Springform Pan

Yup, that’s my fork in the photo below, told you. I kept telling myself, “Just one more bite,” as I photographed this delectable chocolate dessert.

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie

You can even freeze your raw food desserts for several weeks, then bring them to a party or other social event to ensure that you have something available that supports your diet and lifestyle goals. Be warned with this particular recipe: Because there are no binding agents and the main ingredient in the ice cream is frozen banana, it will MELT rapidly. So don’t go thinking you can take this out, set it on a table, or slice it up and it will keep its form for long. It won’t. Take it out and let it soften just a little bit before slicing and serving it.

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie

What are you waiting for? Time to pick up some Sunwarrior and get into your kitchen to start making this! In the recipe section below, I have conveniently linked to other ingredients you can buy for this recipe.

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie Slices

I would share mine, but it’s gone!

Natalie Norman's Raw Vegan Mocha Ice Cream Mud Pie Slices

Enjoy! Be sure to connect with me on Twitter and Facebook to let me know how you liked it. Tag me, baby!

Yours in delicious heath,

Natalie

Print

Vegan Mocha Ice Cream Mud Pie

Ingredients:

Crust
1 cup raw pistachios
1.5 cups raw coconut flakes
5 tbsp raw coconut sugar
4 tbsp raw coconut butter
3 tsp vanilla powder
1 tbsp lemon juice
1 pinch pink salt

Filling
4 cups frozen ripe banana chunks
4 tbsp raw cacao powder
2 tsp vanilla powder
2 scoops Sunwarrior Warrior Blend Mocha Protein Powder

Topping
1/2 cup raw coconut flakes
1/2 cup raw cacao nibs

Directions:

In a food processor fitted with "S" blade, pulse crust ingredients together until a graham cracker-like crust is formed. You may drizzle a TINY amount of water if needed to moisten it, as all raw foods vary in terms of water content. Some pistachios are drier than others, for example. Just be very careful, as you do not want to create a mush.

Press crust into 9-inch springform pan, cover with tin foil and place in freezer while you move on to make your filling.

In a high-powered blender, blend up filling ingredients until a thick ice cream texture is achieved. Spoon filling atop the crust, then top with coconut flakes and cacao nibs, replace tin foil on the top, and freeze until firm throughout.

NOTE: This pie thaws QUICKLY. So you must serve it and eat it right away. You can store this in your freezer for a few weeks, just keep an eye on it for freezer burn. Seal it well to keep it freshest.

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