Silken Chocolate Pie

Only six ingredients create a rich, dreamy pie that will melt in your mouth. The magic is created with silken tofu, along with nut butter, almond milk and semi-sweet chocolate. So easy to make, too-- it all comes together in a blender and sets up in the fridge.

Course Dessert

Keyword Chocolate Silk Pie, Silken Chocolate Pie, Dairy-Free Chocolate Silk Pie

Prep Time 10

Total Time 10

Servings 8

Ingredients

12 oz silken firm tofu organic is best
1/2 cup unsweetened vanilla Almondmilk I prefer Almond Breeze
1/2 cup nut butter, salted-- almond or peanut butter preferably
12 oz chocolate chips, melted regular or vegan
1 tsp pure vanilla extract
1/2 tbsp maple syrup, pure (optional, for a slightly sweeter pie)
1 graham cracker crust *

Instructions

In a high-speed blender, blend the tofu, almond milk and nut butter until very smooth.
Add the melted chocolate chips, vanilla and maple syrup and blend until very smooth. The mixture will be very thick.
Pour filling into crust.
Chill pie for at least 8 hours or overnight. Top with dollops of whipped coconut cream or non-dairy whipped topping and shaved chocolate or chocolate chips. Enjoy!

Notes

Silken Tofu: Be sure to buy organic, non-GMO tofu.

Crust: I used this classic graham cracker crust recipe, below. I've also included a healthier, gluten-free option here:

Healthier Graham Cracker Crust: 1 cup ground nuts (walnuts or pecans)
8-10 soaked pitted dates (soak in water for a minimum of 15 minutes to soften). Blend nuts and soaked dates until finely chopped and crumbly yet will stick together. Press into a deep dish pie pan and bake at 350 for 10 minutes. Cool and fill.

Classic Graham Cracker Crust: Preheat oven to 350 degrees F. In a food processor, combine 12 sheets of graham crackers, 1/3 cup sugar, and 6 tbsp melted plant butter. Process until combined. Press firmly into a 8-9" pie pan. Bake for 10 minutes. Cool before filling.