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It is absolutely tradition at my house for me to make my Mud Pie.  When we went gluten free I made homemade grahams to use for the crust. Then bought a gluten free vanilla flavored frozen yogurt (Kemps) and softened to add cold coffee.  Topped it with a gluten free hot fudge sauce and cool whip.  Since I have an allergy to casein… I would only eat a few heavenly bites. 

Recently, I personally diagnosed my husband with severe eczema on his feet.  Becoming so raw and itchy they hurt constantly.  I explained that dairy is the most common culprit and he needed to do an elimination diet to see if that was indeed his problem.  Well, I’m here to tell you that it’s only been 9 days and he is almost completely healed. He couldn’t believe it.  He loves cheese, milk and ice cream so you can imagine it is bittersweet.  Knowing is power and now he has complete power over this condition.  Obviously he was miserable and will not go back to eating the dairy. 

That is why this fourth of July I plan to make my traditional Mud Pie with homemade coconut milk coffee ice cream and coconut milk hot fudge.  A little more work… but, so worth it.  The smile on his face that he can still have this much looked forward to dessert will be priceless. 

My Mud Pie

Crust:  2 Cups Graham crumbs or cookie crumbs, 2 TBL. Cocoa, 2 TBL. Raw Sugar, 2-4 TBL. melted butter or coconut oil. Mix until crust holds together. Press into 9×13 pie pan or two 8″ round pie tins.

DF Ice Cream :  3 Cans of Organic Coconut milk, drain excess water off.  Heat on stove in saucepan until smooth.  Add ¼ cup strong brewed coffee (or flavor to taste), ⅓ cup honey, ¼ cup raw stevia. Then cool.  Pour cooled mixture frozen ice cream maker bowl.  Don’t have an ice cream maker?  Freeze your mixture overnight. 

DF Hot Fudge Sauce: 1 cup Guittard Chocolate Chips, 1 TBL.Coconut oil, 1 can coconut milk (no water), pinch of salt, 1 tsp. vanilla. 

Put it together:  Pour a little Hot fudge sauce (warmed not hot), over crust, Freeze for 30 minutes.  Pour softened Coffee DF Ice Cream over hot fudge layer.  Freezer for 2 hours or longer.  Pour hot fudge (cold) over ice cream and spread.  Freezer 30 minutes. Top with Dairy Free Whipped Topping and lightly sift cocoa on top.  Freeze for 2 hours and serve.  Amazing!