Chocolate Cream Pie
- Serves: 6 to 8
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 20,685
- Success: 97%
Step 1: Preparing the Crust• 2 cups raw pecans
• 1/4 cup date sugar or maple sugar
• 1 1/2 tbsp coconut oil
• 1/2 tsp sea salt
• 1/4 tsp chipotle powder (optional)
To prepare the crust, combine the pecans and sugar in a food processor fitted with the metal blade. Process until the mixture resembles a fine meal. Add the coconut oil, salt and optional chipotle powder and pulse to combine well.
Transfer the mixture to an 8- or 9-inch pie pan. Press and shape the mixture into the bottom and sides of the pan to make a pie shell..
Step 2: Preparing the Filling• 2 1/2 cups vegan dark chocolate chips (or more if you want the pie sweeter)
• 2 packages organic firm silken (260g pkgs)*
• 1 tsp vanilla extract or 1 vanilla bean, scraped
• pinch of sea salt
Preheat the oven to 350°F (175°C). Alternatively, the chocolate can be melted using a double boiler.
Place the chocolate chips in a baking tray or shallow pan, Transfer to the preheated oven and heat for 3 to 4 minutes or just until melted. Watch carefully as the chocolate can burn quickly. Remove from the oven.
While the chocolate is melting, combine the tofu, vanilla and salt in a food processor fitted with the metal blade. Add the melted chocolate and blend until very smooth.
*Note: For the tofu, if you cannot find firm silken tofu, soft block tofu can be used instead. In this case, the tofu often comes in 150 gr or 300 gr packages — we have tested this recipe using 2 x’s 300 grs (600 grs total) and the end result was delicious.
Pour the mixture into the reserved pie shell, smooth the top with an offset spatula and refrigerate for at least 20 minutes or until firm. When firm, slice and serve..