If you want chocolate pie but you don’t want something heavy, this is the pie for you. Even so, it still packs a huge chocolate wallop and you’re be surprised and sad when the whole little bitty pie is gone.
For the Crust:
¼ cup walnuts
½ TBLSP unsweetened cocoa powder
4 pitted dates, soaked in warm water for 10 minutes and drained
For the Filling:
4 ½ TBLSP dark chocolate chips
2 ounces silken tofu, drained and patted dry (about ¼ cup)
1 TBLSP non-dairy milk (I like almond)
½ TBLSP agave nectar or maple syrup
Splash of vanilla extract
Make the Crust:
- In a food processor or blender, pulse the walnuts and cocoa powder until it becomes a flour. Don’t go too far, or it will become a butter. Put the flour in a small bowl
- Place the soaked dates in the empty food processor or blender and whirl away until it’s broken down into small sticky bits. Mix into the walnut flour.
- Lightly oil a single serving pie pan or tart pan. Mine is about 4 inches across. Plop the walnut/date mixture into the oiled pan and press it evenly into the bottom and up the sides.
- Place the crust in the freezer while you prepare the filling.
Make the Filling:
- In a double boiler or microwave, melt the chocolate chips. Don’t let them burn!
- Once they’re melted, add the chocolate chips to the blender or food processor along with the tofu and milk. Blend until the whole conglomeration is super smooth. Add in the agave and vanilla extract and blend until everything is incorporated.
Assemble the Pie:
- Pour the filling into the crust and smooth the top.
- Cover with plastic wrap and freeze until it’s set (or at least refrigerate for 2 hours).
- Top with coconut whipped cream, powdered sugar, strawberries, mint sprigs, or raspberries. Or, you could just put your face into it and snarf the thing down without decoration or a fork.