Looks to good to be true, doesn’t it???
A chocolaty, decadent dessert…that’s all anyone needs to know!
But, underneath it all is chia seeds, oats, flax and tofu sweetened with a little bit of chocolate and agave. Yes, tofu! I even fooled my husband with this one! Silken tofu is used as the “pudding” making for a healthier dessert. I am so happy I found this simple crust recipe, I will definitely use it again with other pies! I just made minor substitutions and used the entire recipe for one pie to create a thicker crust.
Here’s the recipe!
Toasted Coconut Chocolate Cream Pie
For the crust:
2 teaspoons chia seeds
6 teaspoons water
1 1/2 cups quick cooking oats (gluten free if desired)
1/2 cup flax seed meal
1/4 cup unsweetened shredded coconut
1/4 teaspoon salt
2 tablespoons agave syrup
1/2 cup coconut oil
1/4 cup warm water
-Preheat oven to 35o degrees. Spray a large pie plate with coconut oil cooking spray and set aside.
-In a small cup, mix together chia seeds and water. Set aside and allow chia seeds to form a gel, around 5 minutes.
-In a small bowl combine oats, flax, shredded coconut and salt.
-In another bowl, stir together coconut oil, warm water, agave and chia seed gel.
-Combine dry ingredients with wet ingredients. Press mixture into the bottom of the pie plate and place in the oven.
-Bake 25-30 minutes or until lightly golden.
For the filling:
1 1/2 cups silken tofu
1 tablespoon cocoa powder
1 teaspoon pure vanilla extract
3 tablespoons agave syrup
1/2 cup vegan chocolate chips
-Melt chocolate chips, stirring continuously.
(I used a double boiler, but you can use a saucepan or melt in the microwave)
-Add all ingredients to a food processor and blend until well combined and “fluffy.”
-Pour mixture into cooled pie crust and refrigerate until set, around 1 hour.
-Garnish with toasted shredded coconut, berries and cacao sauce.
For cacao sauce:
3 tablespoons cacao powder
2-3 tablespoons maple syrup
4 tablespoons coconut oil, melted
small pinch of sea salt
-Whisk all ingredients together in a small bowl~
Note: Serve warm as mixture will solidify if cold.
Have a great weekend!
Wow that looks amazingly good
Oh my! Doesn’t that look decadent. Happy Friday!
Oooooo La La…..just when I think it can’t get any better, girl! … but where is my lil sprout , the ‘taster’ ?? Napping on the job s’pose. Shaye beautiful work, the pouring cacao sauce pic is over the top! Love
Is there any left, maybe we could make one tomorrow.
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This looks delicious! I’ll have to pick up some silken tofu when I do my weekly shopping. Thanks for sharing
You can do so much with Silken tofu! Soups, dressings, and desserts
This looks incredible! Gorgeous!
Thank you!!! It was pretty good
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What can you sub in for silken tofu?
I’ve used avocados as a base before and it tasted wonderful! I bet you could use soaked cashews as well!
I’m making this tonight. It’s still setting, but WOW it smells so good! Thanks for the wonderful recipe!
Hope you liked it!!!
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