Author Notes: If the mere thought of making yet another pie during the holiday season is making you tired, take a deep breath and read on. If you prep the crust in advance or use your favorite store-bought pie crust, this recipe is no more complicated than blending and chilling. - Gena Hamshaw
Serves 8 to 12
Vegan Chocolate Pie
- 1 12.3-ounce package of extra firm, silken tofu
- 1 1/2 teaspoon vanilla extract
- 3 tablespoons almond, rice, or soy milk
- 1 pinch sea salt
- 2 tablespoons maple syrup (or to taste)
- 1 1/2 cup vegan dark chocolate chips (semi-sweet)
- 1 easy vegan graham cracker crust, recipe to follow
Easy Vegan Graham Cracker Crust
- 12 graham cracker sheets
- 2 tablespoons organic brown sugar
- 1/4 cup melted coconut oil
- To make the crust, preheat the oven to 375° F. Place the crackers and sugar in a food processor and pulse to combine. Drizzle in the coconut oil and pulse a few more times, until the crust holds together (you can also mix the crust with your hands). Press the crust firmly into a pie crust pan, and bake for 8 to 10 minutes, or until golden brown. Allow crust to cool.
- Transfer the tofu, vanilla, almond milk, sea salt, and maple syrup to a food processor or blender and blend well. Melt the chips over a double boiler, and add them to the tofu mix. Blend again.
- Pour chocolate filling into the pie crust and let it set in the fridge for at least three hours. Slice and serve.
- This recipe is a Community Pick!