Do you crave silky chocolate richness? Sometimes I just need a bite of chocolate to satisfy. Well this rich chocolate silk pie is quick and easy to put together and full of satisfying plant protein instead of simple carbs. You will feel the difference after eating this dessert compared to one filled will butter, cream, sugar and flour.
Once you gather your ingredients, it only takes about 15 minutes to put together. Then it chills for a couple hours to set. So it’s a perfect dessert to make a head.
The crust is a combination of nuts and oats, but you could easily substitute sunflower seeds or all oats for it to be nut free, or all nut or seeds for for it to be grain free.
The filling uses melted chocolate chips, for dairy and nut allergy choose chocolate like good life, but your favorite chocolate chips/bar can be substituted. I prefer the bitter sweet or 70+% organic cocoa bars. To control the amount of sugar usually found in chocolate chips, you can use cacao powder, coconut sugar, monk fruit or maple syrup as a substitute. The bulk of the filling is avocado and organic silken tofu. Only use organic tofu, as soy is one of the largest GMO crops. And if soy is an allergen, this can be made using only avocado.
When I serve this pie, I like to add sliced bananas and coconut whip cream just before serving to keep the bananas from browning. Another idea is adding sliced strawberries on top or as a layer over the crust before adding the chocolate filling. This would make a decadent Valentine’s Day dessert! Are you ready to make it yet? You can skip the whip cream and serve with this yummy ice cream.
Let me know what you think and send me some pics if you give it a try. I hope you enjoy it.
Rich Chocolate Silk Pie (plant based)
- food processor
- Pie dish
- 1 cup raw pecans sub other nuts or sunflower seeds
- 3/4 cup Old fashioned oats
- 2 tbsp coconut or date sugar
- 1 1/2 tbsp coconut oil
- 1/4 tsp sea salt
- 1 tbsp water
- 2 1/2 cups vegan dark chocolate chips melted
- 1 cup avocado Fresh or frozen, thawed
- 1 box organic silken tofu (shelf stable pack) soft or firm
- 1 tsp vanilla
- pinch salt
- 1 pint strawberries (optional)
- 2 bananas (optional)
- 1 can full fat coconut milk or cream
- 1 tsp vanilla
- 1 tbsp Organic cane sugar or monk fruit
For the crust
- Combine nuts and oats and sugar in a food processor and pulse to a coarse meal texture.
- Add the coconut oil and pulse to incorporate.
- Add water and pulse until mixture begins to stick together.
- Transfer to a 8-9 in pie pan and press into the bottom with a slight edge up the side of the pan.
For the filling
- Melt the chocolate chips, by placing in a small glass baking dish in a preheated 300 degree oven or toaster oven. Or in a bowl over a pan of boiling water. *see note below to substitute.
- wipe out any crumbs from the food processor and add the tofu and avocado. Turn on and blend until smooth.
- Add the vanilla, salt and melted chocolate and blend again until the chocolate is evenly combined, scraping down the sides when necessary.
- If using strawberries, wash and slice them making a layer over the crust. If using bananas, I recommend waiting until you serve to put slices on top of the pie.
- Transfer filling to crust and smooth evenly. Chill for at least two hours.
For the whip cream
- Chill the can of coconut milk for at least an hour.
- Open can and scoop out the solid cream into a bowl, reserving the liquid to add to smoothies or soups.
- To the cream add vanilla and sugar. Whisk or beat using a hand mixer.
- Chill until ready to serve.