Chocolate pie made with silken tofu
Creamy dark chocolate pie with a spelt crust
Dark chocolate pie made with silken tofu
I had some extra silken tofu in the fridge... So I whipped up a chocolate pie. More precisely, a dreamy dark chocolate pie, on a spelt crust, with coco whip, topped with some cacao nibs and bee pollen. A decadent dessert that is rich in protein, polyphenols, and antioxidants, vegan, gluten-free, just fabulous!
Easy preparation, just a few ingredients, and amazing results.
A creamy dark chocolate pie, served with coconut cream and topped with cacao nibs and bee pollen.
Makes about 6 servings
Ingredients
500g silken tofu, non GMO
50 ml plant-based milk (almond or soy)
5 tablespoons maple syrup
1 tablespoon cacao powder
100g vegan dark chocolate
4 tablespoons nut butter of your choice (almond, hazelnut, peanut, etc.)
1 store-bought, unsweetened, frozen pie shell or homemade pie crust, I like to use an almond crust from Piccola Cucina (gluten-free)
1 small pinch of Himalayan salt
A creamy dark chocolate pie to enjoy without any guilt!
Instructions
Preheat your oven at 350°F and bake your homemade pie crust, about 15-20 minutes or bake a frozen pie crust, of your choice, according to the package directions.
Melt your chocolate and, in a good quality blender like a Vitamix, blend the melted chocolate with the remaining ingredients until a smooth mixture is obtained.
Pour your preparation into your pie shell and bake again for about 15-20 minutes.
Let cool before serving. The pie will be easier to cut if it is stored in the fridge beforehand.
Serve with a dollop of coconut vanilla whipped cream, or with the cream of your choice.
This pie will keep for about 5 days in the fridge.
Have you tried my dark chocolate mousse pie recipe? So easy to make, yet it tastes so decadent!