Calling all chocolate lovers. This Chocolate Cream Pie is for you. I had some tofu blocks I needed to use, so here we are making Chocolate Cream Pie. It is simple and delicious and with a little chilling time you could be eating this within the hour. I know I will be.
- 2 cups pecans
- 1/4 c date sugar or maple sugar
- 3 tbsp almond butter
- 1/2 tsp Himalayan salt (optional)
- 1/4 tsp Baking Spice Blend
Combine pecans and sugar into a food processor. Process until the mixture resembles a fine meal. Add remaining ingredients: almond butter, salt and Baking Spice Blend. Pulse until well combined.
Press pecan mixture into an 8 or 9-inch pie pan. Set aside in the refrigerator while you prepare the filling.
- 2 1/2 c vegan dark chocolate chips, melted
- 2 packages organic firm tofu (I like Nasoya)
- 1 tbsp pure vanilla extract
- 1/2 – 3/4 c maple syrup
- 1/2 – 3/4 c Almond Milk, vanilla, unsweetened
Add tofu blocks and vanilla to a food processor. Process until tofu is creamy. Add melted chocolate chips and start with 1/2 c of both maple syrup and almond milk. Process until well combined. Taste for texture and sweetness. Add remaining maple syrup and almond milk as needed. Make sure it is not too stiff.
Spoon the mixture into the pie crust. Smooth the top with an offset spatula. Refrigerate until firm, about 20-30 minutes.
Note: I topped individual servings with whipped coconut cream.
Serve. Eat. Enjoy.