Description
If you love chocolate this is the best no-bake pie I have ever had. It melts in your mouth like chocolate mousse! Topping it off with a rich chocolate ganache really puts the ribbon on this pie. It is loaded with protein so please don’t worry about the carbs. This is a pie to make for any special-occasion, especially Valentines Day or all Holiday event. Enjoy!
Ingredients
Units Scale
Chocolate Date Nut Crust
- 1 1/2 cups Walnuts
- 15 med Pitted Dates (1 heaping cup full chopped)
- 1/3 cup Organic Cocoa Powder
Chocolate Pie Filling
- 2 cups Firm Silk Tofu (measure after well drained)
- 2/3 cup Agave
- 1 1/2 cups Vegan Bittersweet Chocolate or Semi Sweet Chocolate (good, high quality chocolate)
- 1 Tbsp Coconut Oil (melted)
- 2 tsp Vanilla Extract
- 1/2 tsp Cinnamon (best is Vietnamese Cinnamon)
- 1/8 tsp Sea Salt
Chocolate Ganache
- 1/2 cup Vegan Semi Sweet Chocolate
- 1/2 cup Canned Coconut Cream
- 1/2 tsp vanilla
- pinch Sea Salt
Instructions
Chocolate Date Nut Crust
- If your dates are hard, make sure your dates are softened in hot water for 30 minutes to an hour to soften them before using. Drain them well and cut them into 4 pieces each.
- Put the dates, walnuts and cocoa powder in a food processor ( I use the Hamilton Beach Food Processor) and pulse until you get the proper consistency. You don’t want it to get too sticky.
- Oil your pie dish with melted coconut oil or your favorite oil spray. Not olive oil!
- Take the mixture out of the food processor and into the 9 inch pie dish. Press out evenly in the pan. Make sure to bring the crust up the sides of the dish at least and inch or more.
Chocolate Pie Filling
- Make sure your firm silk tofu is well drained. (Put tofu in a strainer with a couple of bowls or plates on it to give pressure to help drain the tofu) The tofu may crumble and that is ok.
- Put the chocolate in a double boiler on medium heat. Add the agave and sea salt. Heat and stir until smooth.
- Put the drained tofu, melted chocolate mixture, vanilla, melted coconut oil and cinnamon in the food processor.
- Mix the ingredients in the food processor until smooth. Stop the food processor a couple of times to scrape the sides down.
- When done pour the smooth mixture into the pie dish over the Chocolate Date Nut Crust. Spread out the mixture evenly and put in the refrigerator for two hours.
Chocolate Ganache
- After two hours and your pie has cooled in the refrigerator start to make the chocolate ganache. In the double boiler over medium heat, heat the coconut cream until hot. Add the semi sweet chocolate, vanilla and sea salt and turn heat to low and let it sit for 5 minutes. Stir the chocolate mixture after 5 minutes and mix with a spoon until smooth.
- Pour the chocolate ganache slowly and evenly over the cooled chocolate pie filling. Spread softly with the back of a spoon if you need to. Try not to leave any makes in the pie. The ganache sets fast but if you work quickly and softly it will lay flat and smooth.
- Top the pie with your favorite garnish like shaved chocolate, cocoa powder, coconut or ground walnuts. Enjoy!
