This pie was my easy college go-to sweet tooth dessert - just throw some chocolate, silken tofu, and peanut butter together and you have simple unadulterated perfection! We served it to a table full of very skeptical non-vegans and I’m pretty sure it blew their minds. If anyone says to you that vegans don't know how to party when it comes to desserts, just send them this recipe post. Or better yet, serve them up a slice of this bih and taste-test them into agreement.
OK yeah so tbh there is a lot of fat in this recipe. But it is good fat! Omega-3-rich nut oils galore and all the good stuff! Raw walnuts, raw antioxidant-rich/heart-healthy dark chocolate, sunflower butter and organic natural raw sweeteners. This pie is one true way to satisfy a non-vegan sweet toothed heart.
Dark Chocolate Chips
1 8oz pkg Silken Tofu (Sub with 1 Avocado or 1 cup soaked nuts)
1 cup of walnuts
1 sleeve of graham crackers
1 tsp salt
1. Crust: In a high speed blender or food processor, process the walnuts, graham crackers, salt and dates until fine and crumbly. Scoop out crust mixture into a well-greased with coconut pie dish. Press the mixture into the dish using your hands until a thick, smooth crust forms. Place in fridge until needed.
2. Filling: Melt chocolate chips using a double broiler then combine all ingredients in a blender or food processor until you have an almost pudding consistency.
3. Pour the filling mixture over top the crust. Using a spatula, smooth out the chocolate into an even layer. Add some nuts, desiccated coconut and some left over chocolate chips to garnish. Place in the freezer for a quick chill or in the fridge for up to four hours.