One of my favorite things about fall is having all sorts of excuses to make pie! There are so many varieties of pies you can bake all season long and not get bored. Apple, pumpkin, pecan – oh my! Although we will be featuring more pie recipes as we enter the holiday baking season, I wanted to share a personal favorite I developed.
This recipe uses silken tofu for a creamy texture with chocolate for a sweet decadent dessert sure to please! Tofu is used for all sorts of cooking, but its use in desserts is often overlooked. Silken tofu is prepared different than the tofu you would use for a morning scramble or stir fry at dinner. The result is a very smooth tofu with a lighter soy flavor.
This no-bake pie can either be served in a basic flaky pie crust, graham pie crust, or the almond pie crust I developed below. The almond meal can also be replaced with our Hazelnut Meal is you prefer and both are gluten free. Enjoy!
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 Tb Evaporated Cane Juice
2 cups Almond Meal Flour
1 Tb Cornstarch
1/4 tsp Sea Salt
3 Tb Organic Cane Sugar
1/4 cup Soy Margarine
1 Tb 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.