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Rich Chocolate Silk Pie (plant based)

Quick and easy, rich and delicious!
Prep Time30 minutes
Course: Dessert
Cuisine: American
Author: Chef Kim

Equipment

  • food processor
  • Pie dish

Ingredients

Crust

  • 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

Filling

  • 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)

Whip cream

  • 1 can full fat coconut milk or cream
  • 1 tsp vanilla
  • 1 tbsp Organic cane sugar or monk fruit

Instructions

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.

Notes

To use cacao powder instead of chocolate chips, add 1/2 cup cacao powder and 1/3 cup of maple syrup, coconut sugar or monk fruit/erythritol blend to the tofu avocado in the food processor. This will result in a softer filling that doesn’t firm up as much as using the chips. But it’s still delicious! Be sure to taste the filling to adjust the cacao and sweetness, if needed, before pouring it into the crust.