Impress your guests with this extremely delicious, but very easy to prepare chocolate dessert.
Chef's notes
*Note 1) Soft, medium or firm silken tofu can be used in this recipe, but for a final product that is a bit more dense, firm is recommended.
*Note 2) 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 g or 300 g packages — we have tested this recipe using 2 x 300 g (600 g total) and the end result was delicious.
*Note 3) Silken tofu is sometimes available as a shelf-stable product, generally located in the international or Asian aisle of your local grocery store. You might even find this at Costco, depending on the location.
For more information, here is an article called "A Guide to Tofu Types & What to Do w/ Them.
*Note 4) Use fresh berries of your choice for garnish.
Steps
1
Preparing the Crust
Ingredients
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..
2
Preparing the Filling
Ingredients
2 1/2 cups vegan dark chocolate chips (or more if you want the pie sweeter)
18 oz (510 g) firm silken tofu*
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.
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..
