Vegan Chocolate Pie

Prep Time

10 minutes

Cooking Time

No cooking, but 12-24 hours chilling time

Yields

8 slices

Ingredients

For the Crust:

  • 2 cups Walnuts
  • 1⁄2 cup shredded, unsweetened Coconut
  • 1 cup pitted Dates
  • 1⁄8 teaspoon Sea Salt

For the Filling:

  • 12 ounces firm silken firm tofu
  • 1/2 cup Oat, Soy or Almond Milk (organic and watch ingredients!)
  • 1/2 cup nut butter
  • 12 ounces chocolate chips*
  • Flaky sea salt for topping (optional)

Directions

For the crust –

  1. Add the walnuts, coconut, pitted dates, and sea salt to the food processor and process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze.
  2. Press the crust ingredients evenly into the bottom of a pie dish.

For the filling

  1. Melt the chocolate chips in a double boiler, stirring until melted. Let it cool for a few minutes.
  2. Blend the chocolate, silken tofu, “milk”, and nut butter until smooth – it gets thick so you might to use a spatula between blending.

Assembly: 

  1. Pour filling into the prepared crust,
  2. Sprinkle with sea salt if desired
  3. Refrigerate for 12-24 hours.
  4. Cut and serve!

Notes

*Hu chocolate chips are made with coconut sugar and Simply Dates chocolate chips are made with dates. Both a better option than regular chocolate chips – with Simply Dates being the best for you.

You can make this in individual pie dishes or