Chocolate Pie

Chocolate Pie

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!

If you can’t find vegan chocolate chips in your area, Sunspire and Enjoy Life are both available online.

 

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Chocolate Pie

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8

Ingredients

Crust

  • 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.

Chocolate filling

  • 1 ½ cups dairy-free dark chocolate chips
  • 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

Instructions

  • 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.
  • 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.
  • Remove mixture from the machine and press into a 9” pie plate. Use your hands to press the crust into the pie plate, making the crust about ¼ to ½ inch thick.
  • Refrigerate the crust while you are making the chocolate filling.
  • Chocolate filling
  • Use a double boiler to melt the chocolate chips. The consistency should be smooth, creamy and lump-free.
  • While the chocolate is melting, place the tofu, maple syrup, vanilla and sea salt in your Vita-Mix or food processor. Process until smooth.
  • Once the chocolate is completely melted and smooth, add to the tofu mixture in your Vita-Mix or food processor. Blend a 5-10 seconds or until smooth.
  • Pour the chocolate filling into the pie crust shell. Scallop the top edges to make it look attractive.
  • Refrigerate for at least one hour so that the chocolate filling will be dense enough to slice.

Hope you enjoy this easy vegan recipe!

Notes

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.

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Hannah

I made this for my family over the weekend and everyone LOVED it! Sooo good and pretty easy to make. everyone was surprised it was vegan too!

Rebecca

I would give this recipe 10 stars if I could ;-) It is seriously super yum. The folks at the Waffle Shop during the Cookspeak interview loved it. It was gone in about 5 minutes – hahaha ;-)

Neets

I just tried this dessert over the weekend and I have to say it’s incredible. I served myself a small slice and was amazed by the rich texture and delicious flavors of both the filling and crust. I then turned around for round two, only to find it had been devoured by my peers! I’m definitely going to try making it myself so I don’t have to share if i don’t want to ;)

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