Candy Cane Lane Chocolate Fudge Brownie Pie (Vegan, Top 8 Free) (Edit recipe)

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Make in a blender for a recipe that’s as easy as pie; a deliciously festive, luscious chocolate pie topped with crushed peppermint candy canes! Vegan, gluten-free, nut-free, and allergy-friendly, I first created this easy recipe for a holiday baking contest 2 years ago and it’s been a crowd-pleasing family favorite ever since.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

14

Serves: 8

Ingredients

1.5 cups Raisins
1.25 cups Oat Milk, Organic, or other plant-based milk; divided use
1 tsp Espresso Powder
6 Tbsp Pumpkin Purée, canned
0.25 cup Pure Maple Syrup
3 Tbsp Sunbutter, creamy
1 tsp Pure Vanilla Extract
1 cup Gluten-Free Rolled Oats, or gluten-free old fashioned oats
1.5 tsp Baking Powder
0.5 tsp Baking Soda
0.25 tsp Salt
3 Tbsp Cocoa Powder
0.25 cup Mini Chocolate Chips, Semi-Sweet, use vegan mini chocolate chips
1 - 2 Tbsp Candy Canes, Red and white striped, peppermint-flavored; crushed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak raisins in 1 cup oat milk mixed with espresso powder for 1 hour.
Preheat oven to 350°. Lightly spray 10-inch ceramic pie dish with nonstick spray.
Add other ingredients, in order listed above, to blender, adding remaining 1/4 cup oat milk to blender last.
Cover blender; blend until combined and smooth.
Pour into prepared pie dish, spreading out evenly with rubber spatula, if needed. Evenly sprinkle mini chocolate chips over the top.
Bake on middle rack of oven for about 25 minutes, or until pie appears set in the center.
Cool on wire rack for at least 30 minutes before topping with crushed candy canes. Refrigerate at least 2-3 hours, or overnight, before slicing and serving. Serves 8+.

Notes

Top 8 allergen-free recipe. While this is perfect to serve over the holidays, if you omit the crushed candy canes as a topping, this is also a delicious, make-ahead chocolate pie to serve any time of year. Crushed, salted pretzels are also a delicious topping in place of crushed candy canes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	295
Fat:	7 g
Carbohydrates:	54 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	168 mg
Fiber:	6 g
Sugars:	32 g
Sugar Alcohol:	0 g
Calculated per serving.