This vegan chocolate pie is six-ingredient pure decadent deliciousness! It is a rich, dark chocolate delight! Simple, quick an no bake miracle. Let's do this!
- 1 Graham Cracker Pie Crust Or any crust of choice
- 1 package Silken Firm Tofu Drained & patted dry
- 12 ounce Vegan Chocolate Chips Dairy-free
- 1/2 can Coconut Cream Dairy-free
- 1/2 cup Cashew Butter
- 2 tablespoon Chocolate Syrup Sugar free
Prepare the crust by combining silken tofu, coconut cream, cashew butter and chocolate syrup in a food processor until it reaches a fine meal. Remove and set aside.
Melt the chocolate chips over a double boiler or in the microwave in 30-second increments. Once melted, work quickly to add to a blender along with the tofu and coconut cream. Blend until smooth, about 1 minute, scraping down the sides as needed.
Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 12 hours or until pretty firm. For easiest serving and longer storage, freeze.
KEEP IT REFRIGERATED: This is a fridge tart and needs to be kept cold. It starts to melt a little if it’s kept too long at room temperature, so fridge is best!
*THE COCONUT TASTE: For people who don’t love the taste of coconut, you’ll be happy to know that the overriding taste here is rich chocolate, not coconut and you can always pair it with a whipped soy cream on top if you’re not a coconut fan.
**GRAHAM CRACKER PIE CRUST: A crushed cookie crust would also work great for this, if you want some variation, or if that’s what you have on hand. I’m thinking a crushed Oreo crust would be divine with this as well.
***SILKEN TOFU: Silken tofu is the magic here. Before you get all, "Tofu is gross," organic, non-GMO tofu can be extremely healthy for your diet. It’s high in protein, low in fat and has even been found to lower cholesterol by up to 40 percent. It’s nothing to be afraid of! Especially when added to silky, chocolatey pies such as this.