Vegan Dirt Cake Pie

Vegan Dirt Cake Pie

 Creamy, Chocolatey, and Plant-Based

Meta Description:
Indulge in a vegan dirt cake pie that’s creamy, chocolatey, and completely plant-based! Made with coconut cream, dairy-free pudding, and crushed vegan cookies, it’s a perfect dessert for all ages.

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Why You’ll Love This Vegan Dirt Cake Pie

Vegan Dirt Cake Pie combines all the fun of traditional dirt cake—creamy layers, chocolatey cookie “dirt,” and playful presentation—without any animal products. It’s perfect for vegan diets, lactose-intolerant friends, or anyone looking for a lighter, cruelty-free dessert.

Key Highlights:

• 100% plant-based ingredients

• No-bake, easy to assemble

• Fun for kids and adults alike

• Perfect for parties, birthdays, or casual treats

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Ingredients

For the Creamy Filling:

• 1 (14 oz) can full-fat coconut milk, chilled overnight

• 1/2 cup powdered sugar (or coconut sugar)

• 1 tsp vanilla extract

• 1 (3.4 oz) package vegan instant vanilla or chocolate pudding mix

• 1 cup dairy-free whipped topping

For the “Dirt” Layer:

• 2 1/2 cups vegan chocolate sandwich cookies (such as Oreo Vegan), crushed

Optional Toppings:

• Vegan gummy worms

• Vegan chocolate shavings or cocoa powder

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Step-by-Step Instructions

1. Prepare the Coconut Cream

1. Open the chilled coconut milk and scoop out the solid cream into a mixing bowl. Reserve the liquid for smoothies.

2. Whip the coconut cream with powdered sugar and vanilla extract until light and fluffy.

2. Make the Vegan Pudding

1. In a separate bowl, whisk together the vegan instant pudding mix and 2 cups of plant-based milk.

2. Allow to set for 5 minutes, then fold gently into the whipped coconut cream.

3. Assemble the Dirt Cake Pie

1. In a pie dish, add a layer of the cream mixture.

2. Sprinkle a layer of crushed vegan cookies on top.

3. Repeat layers until the pie is full, ending with a cookie layer on top.

4. Chill Before Serving

1. Refrigerate for at least 4 hours or overnight to let the flavors meld and the pie set.

2. Decorate with vegan gummy worms or chocolate shavings for a fun presentation.

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Tips for the Perfect Vegan Dirt Cake Pie

• Use full-fat coconut milk for a creamier filling.

• Crush cookies by hand for a chunky “dirt” effect, or pulse in a food processor for a finer texture.

• Make ahead: The pie tastes even better the next day.

• Flavor twists: Add a swirl of peanut butter or chocolate syrup for extra indulgence.

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Variations to Try

• Chocolate Peanut Butter Vegan Dirt Pie: Add melted vegan chocolate and peanut butter layers.

• Mini Cup Versions: Make single-serve vegan dirt cakes in mason jars or cups.

• Fruit Twist: Add sliced strawberries or bananas between layers for a fruity surprise.

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Nutritional Info (Approximate per serving)

• Calories: 320

• Fat: 20g

• Carbohydrates: 35g

• Protein: 3g

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Serving Suggestion:
Serve chilled with a drizzle of vegan chocolate sauce or a scoop of dairy-free ice cream for an extra indulgent treat.

OTHER RECIPES

Ingredients:

• 24 chocolate sandwich cookies
• 4 tablespoons vegan butter, melted
• 8 ounces silken tofu
• 1/4 cup cocoa powder
• 1/8 teaspoon sea salt
• 1/4 cup powdered cane sugar, divided
• 1/2 cup semisweet chocolate chips
• 3/4 cup coconut cream, chilled
• 1/4 cup powdered cane sugar
• 6 chocolate sandwich cookies, crumbled

Directions:

Preheat oven to 350. Place the bowl and mixer you'll use to whip the cream in the freezer to chill.

Line the bottom of a 9-inch round cake pan with parchment paper, and cut out 4 strips to lay across the pan - this will simplify removing the pie from the pan, which is important.

 Liberally grease the exposed sides of the pan and all parchment.

Place 24 oreos in a food processor and process until fine crumbs form. 

Pour in the melted vegan butter.

Press the cookie crumbs into the prepared pan, pushing it into the bottom and up the sides.

Bake for 7 minutes. 

Allow to cool completely (I placed mine in the freezer while I prepared the remaining ingredients).

Rinse out your food processor, and then fill with the tofu, cocoa powder, powdered sugar, and sea salt. Process until smooth.

Meanwhile, bring a small pan of water to a simmer. Place a glass bowl on top with the chocolate chips, and allow to melt, using a rubber spatula to stir occasionally.

Pour the melted chocolate into the tofu mixture, and pulse until smooth. Place the mixture in the refrigerator while you make the coconut whipped cream.

Remove the chilled mixing bowl and mixer from the refrigerator, and add the coconut cream. Whip on high until soft peaks begin to form, and then add the remaining 1/4 cup powdered sugar. Whip again until incorporated and you see soft peaks.

Fold together the coconut whipped cream and the chocolate mixture, careful not to overmix. Spoon the mixture into the cooled pie crust, and use the back of a spoon to spread evenly. Freeze for 20 minutes to simplify cutting/serving, or place in the refrigerator until ready to eat.

Cut the pie into 12 slices, using the strips of parchment paper to gently lift the pieces out of the pan, and a spatula to transfer to a plate. They will be a little fragile, so work carefully.

Crumble the remaining oreos on top after slicing (it's more difficult to slice the pie with the oreos on top). Store covered in the fridge. Enjoy !

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