Mind-Blowing Vegan Chocolate Pie

(modified from Pinch of Yum’s recipe: because my box of tofu was 16oz, not 12oz)

-16 ounces firm silken tofu
-1/2 cup plus 2 tablespoons chocolate non-dairy milk [I used Tempt’s chocolate hemp milk]
-1/2 cup plus 2 tablespoons nut butter [I used natural peanut butter]
-16 ounces vegan chocolate chips
-coarse sea salt
-prepared pie crust of choice [I used a store-bought vegan pecan pie crust]

1] Blend the tofu, non-dairy milk and nut butter until smooth in either a blender or food processor [I used the latter, and it turned out fine]
2] While blending, melt the chocolate chips, either in a microwave-safe container, or over a double boiler
3] Add melted chocolate chips to blended mixture, and process again until smooth
4] Pour filling into crust, and sprinkle with sea salt
5] Chill [the original recipe said to chill for 12-24 hours to set, but I only had about 2 hours, so I put the pie in the freezer instead, and it turned out fine]

by: Heather Kristian

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