Mom's Refrigerated Chocolate Pie
Updated: Feb 13, 2019
This dessert is a family favorite for special occasions. It is every bit as delicious as chocolate cheesecake and is loved by my non-vegan family and friends, too. I almost didn't include this recipe since it is so sweet and rich, but since we do indulge occasionally, I thought you should have the opportunity to try it as well.
Prep Time: 15 minutes, plus 1 hour to chill
Cook Time: 0 minutes
Yields: 8 servings
No-Bake Pie Crust:
1 cups oats
3/4 cup walnuts
½ cup unsweetened coconut flakes
1/2 cup pitted medjool dates, soaked (6 medium sized dates)
2 tablespoons unsweetened applesauce
1 teaspoon cinnamon
1 (14-ounce) package firm tofu
1/4 cup unsweetened plant-based milk
1/3 cup pur maple syrup or agave nectar
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder
1/4 teaspoon sea salt
1/2 cup vegan chocolate chips, melted
In a food processor pulse the oats, walnuts, coconut flakes, dates, cinnamon and lemon extract until you have a finely ground sticky consistency. Add the applesauce and continue pulsing until mixture sticks together. Press this mixture onto an pie plate and set aside.
Combine the tofu, milk maple syrup, vanilla, cocoa powder, and sea salt in a blender on high until very smooth. If necessary, you can add a little more milk if you are having trouble blending the mixture. It may take a while, but it should be smooth, creamy, and shiny.
Add the melted chocolate chips and blend to incorporate.
Pour the mixture into the pie crust and smooth out the surface. (You can also make fancy designs in the surface if you wish.)
Put the pie in the refrigerator and chill for 1 to 2 hours, until firm to the touch. Cut and serve to the chocolate fans in your life.
Kim's Hints: You can use a food processor instead of a blender, but you may not get quite as smooth a consistency. The chocolate chips are what make this pie firm up when refrigerated, so don't even consider leaving them out!