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
- 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
- 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!
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