For this chocolate pie we adapted a recipe from The Minimalist Baker, but added our own twist by throwing together a homemade pie crust. You are welcome to use a store-bought crust, but the homemade crust is SO delicious, and you probably have all the ingredients anyway. Might as well try it!
First up, the 3-ingredient chocolate pie filling:
- 12 ounces silken tofu, drained & patted dry
- 1 3/4 cups dairy-free semisweet chocolate chips
- 1/2 cup coconut milk
(Optional to add to filling: 1/2 squeezed lemon and pinch of sea salt. Really brings out the flavors!)
For the Crust:
Whateva you got that is sweet and salty!
- 1 cup of almonds
- 1 cup GF pretzels
- 5 softened dates (can substitute with maple syrup, honey, agave nectar)
- 2tbsp coconut oil
- pinch of sea salt
Blend in food processor till it makes a paste! (Or you can pulse in a blender if you don't have a food processor. But seriously, if you don't have a food processor, what are you waiting for??)
Flatten on your favorite oiled pie dish and bake uncovered for 10 mins or until golden. Let it cool, babe.
Fill your crust with the chocolate mixture and top with berries to make it pretty :)
Refrigerate for 4-6 hours, or pop in the freezer until the filling sets.
We couldn't wait until the filling set to cut into this pie, so we ended up eating pie slop. But hey, pie slop is better than no pie at all, am I right? But the next day when we ate it for breakfast it was able to slice perfectly...