Candy Cane Lane Chocolate Fudge Brownie Pie (Vegan, Top 8 Free)
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.
Ingredients
- 1.5 cups1.5 cups1.5 cups Raisins
- 1.25 cups1.25 cups1.25 cups Organic Oat Milk, or other plant-based milk; divided use
- 1 tsp1 tsp1 tsp Espresso Powder
- 6 Tbsp6 Tbsp6 Tbsp Pumpkin Purée, canned
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 3 Tbsp3 Tbsp3 Tbsp Sunbutter, creamy
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Gluten Free Rolled Oats, or gluten-free old fashioned oats
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 3 Tbsp3 Tbsp3 Tbsp Cocoa Powder
- 0.25 cup0.25 cup0.25 cup Semi-Sweet Mini Chocolate Chips, use vegan mini chocolate chips
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Candy Canes, Red and white striped, peppermint-flavored; crushed
![](https://foodsocial.io/wp-content/uploads/2022/09/Messages-Image2449539094.png)
![](https://foodsocial.io/wp-content/uploads/2022/10/thrive-market-organic-pumpkin.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-baking-soda.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
![](https://foodsocial.io/wp-content/uploads/2023/02/bulk-cocoa-powder.png)
Process
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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