Yummy Plants: a vegan lifestyle website and community. We can help you start a vegan diet!
Vegan Recipe - Dairy-Free Chocolate Pie with “Live” Macadamia Nut Crust
- Prep Time : 15 minutes
- Cook Time : 25 minutes
- Servings : 8
What a fabulous way to get your protein for the day. This “cream” pie is made with firm tofu and melted dairy-free chocolate chips. 100% wheat and dairy-free and 100% YUM! This vegan, gluten-free dessert has been a hit at every party. People didn’t even guess that it was dairy-free … or vegan! If you’re looking for a holiday treat, or a party-approved vegan, gluten-free dessert, this vegan dessert recipe is a winner!
Note: the crust is “raw” and suitable for people following a raw food lifestyle but the chocolate filling is not raw. One could make a raw version of the filling using cacao powder and avocado, but we don’t have this recipe. If you do, please share!
1 ½ cups of raw, unsalted macadamia nuts*
1 ¼ cups of pitted Medjool dates (this variety is the most moist – so use these if you can)
2 tablespoons shredded coconut
¼ teaspoon ground cinnamon
Dash of nutmeg
*A mix of 1 cup macadamia and ½ cup almonds also works well. Make sure they are raw and unsalted.
1 ½ cups dairy-free dark chocolate chips (We use Sunspire organic)
½ cup of maple syrup (use 1/4 cup if you don't want it as sweet)
1 package of Mori-nu firm silken tofu (12.3 oz)
1 Tablespoon of vanilla extract
1/8 teaspoon sea salt
Dash of nutmeg
Dash of cinnamon
1. Pour the macadamia nuts (or macadamia/ almond mixture) into the Vita-Mix or food processor. Barely process until just ground. It was about 5-8 seconds on setting 3 on my machine, You don’t want it to turn into nut butter, so if you’re not sure about the strength of your processor, just pulse it to have more control.
2. Add the pitted dates, coconut, cinnamon and nutmeg. Process until the dates are chopped into small pieces and the mixture begins to run up the sides of the machine.
4. Refrigerate the crust while you are making the chocolate filling.
1. Use a double boiler to melt the chocolate chips. The consistency should be smooth, creamy and lump-free.
4. Pour the chocolate filling into the pie crust shell. Scallop the top edges to make it look attractive.
5. Refrigerate for at least one hour so that the chocolate filling will be dense enough to slice.
Note: This is a great recipe for entertaining. You can make the crust the night before you make the filling. Or you can make the entire pie the night before your event. It will keep in the fridge for several days before serving without any sogginess to the crust.