Tofu Chocolate Pie
- Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
- Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.
- Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides. Pop in the freezer to set.
- Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
- Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.
- Serve and top with coconut whipped cream. You can keep pie in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.
- 5 cups raw walnuts
- 1/3 cup unsweetened cocoa or cacao powder
- 1 heaping (packed) cup pitted dates, soaked for 10 minutes in warm water and drained
- 1 1/2 cups silken tofu, drained, patted dry
- 1 3/4 cups dairy-free semisweet chocolate chips
- 1/2 cup light or full fat coconut milk (or another dairy-free milk)
- Calories 330
- Fat 20 g
- Saturated fat 7 g
- Carbohydrates 36 g
- Sugar 26 g
- Sodium 13 mg
- Fiber 4.8 g
- Protein 6.7 g