Happy Valentine’s Day!
We’ve shared this amazing recipe before, but we wanted to share it again in case you need a quick dessert for Valentine’s Day. I can’t even begin to tell you just how easy this pie is to whip up. It’s vegan and gluten free and, speaking from experience, it’s sure to fool your most skeptical chocolate pie lovers. The key is to be sure to process the tofu really well to get it very, very creamy. No one wants a pie with little bits of tofu floating around. This would be especially lovely topped with chocolate shavings and fresh raspberries for Valentine’s Day.
Chocolate Silk Pie with Almond Crust
recipe by Chelsea Lincoln
- 2 – 12.3 oz pkgs Mori-Nu Silken Tofu (Extra Firm)*
- 1-1/2 cups vegan Chocolate Chips, melted
- 3 Tbsp Sugar
- 2 cups Almond Meal/Flour
- 1 Tb Cornstarch
- 1/4 tsp Sea Salt
- 3 Tbsp Sugar
- 1/4 cup vegan Margarine
- 1 Tbsp Soy Milk
Filling: Melt the chocolate chips either in the microwave or the stove top. Use low heat and stir to a smooth consistency. Place all ingredients including the melted chocolate in a food processor. Blend until smooth. *Any brand of silken tofu will work but this tends to be most commonly found in grocery stores.
Almond Crust: Mix together almond meal, cornstarch, sugar and salt. Pour melted margarine and soy milk into mixture and use a fork to combine. Pat almond mixture into 9-inch pie pan. Pour blended pie filling on top of crust, cover and refrigerate at least 2 hours.