Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 10 minsTotal Time 10 minsIngredients
Pecan Crust
2 cups pecans
8 dates (pitted)
2 tsp vanilla extract (preferably alcohol-free)
¼ tsp salt (optional)
Chocolate Cream
14 oz organic tofu (firm or extra firm)
4 tbsp organic cacao powder (fair trade or rainforest alliance-certified)
1 cup date paste (recipe link in chef’s notes)
1 tbsp vanilla extract (preferably alcohol-free)
Coconut Cream
13.50 oz coconut cream (placed in the refrigerator overnight, BPA-free can)
1 tsp vanilla extract (preferably alcohol-free)
1 tsp organic cacao powder (fair trade or rainforest alliance-certified)
Directions
Pecan Crust
1 Add all ingredients to a food processor.
2 Blend until the pecans and dates are completely blended.
3 With a spatula, scoop the mixture into a pie dish and spread out evenly.
Chocolate Cream
4 Add all ingredients to a food processor.
5 Blend until the tofu is completely blended and the mixture is creamy.
6 Taste for additional sweetener (date paste) or chocolate.
Coconut Whipped Cream
7 Carefully scoop the coconut cream (avoid scooping the water) from the can.
8 Add the coconut cream to a medium-size mixing bowl (discard the water from the can).
9 Add the vanilla to the coconut cream and beat until creamy and smooth.
Assembling the pie
10 Scoop the chocolate cream into the pie crust and spread evenly.
11 With a spoon, add dollops of coconut whipped cream around the pie edges so that a scoop of whipped cream is served with each slice.
Chef's Notes
Make the Date Paste here’s the recipe for this oh so easy alternative to refined sweeteners.
Layer it up
Substitutions Chocolate and Almond Butter Avocado Mousse for the pie filling instead of the Chocolate Cream recipe.
Ingredients Pecan Crust
2 cups pecans
8 dates (pitted)
2 tsp vanilla extract (preferably alcohol-free)
¼ tsp salt (optional)
Chocolate Cream
14 oz organic tofu (firm or extra firm)
4 tbsp organic cacao powder (fair trade or rainforest alliance-certified)
1 cup date paste (recipe link in chef’s notes)
1 tbsp vanilla extract (preferably alcohol-free)
Coconut Cream
13.50 oz coconut cream (placed in the refrigerator overnight, BPA-free can)
1 tsp vanilla extract (preferably alcohol-free)
1 tsp organic cacao powder (fair trade or rainforest alliance-certified)
Directions Pecan Crust
1 Add all ingredients to a food processor.
2 Blend until the pecans and dates are completely blended.
3 With a spatula, scoop the mixture into a pie dish and spread out evenly.
Chocolate Cream
4 Add all ingredients to a food processor.
5 Blend until the tofu is completely blended and the mixture is creamy.
6 Taste for additional sweetener (date paste) or chocolate.
Coconut Whipped Cream
7 Carefully scoop the coconut cream (avoid scooping the water) from the can.
8 Add the coconut cream to a medium-size mixing bowl (discard the water from the can).
9 Add the vanilla to the coconut cream and beat until creamy and smooth.
Assembling the pie
10 Scoop the chocolate cream into the pie crust and spread evenly.
11 With a spoon, add dollops of coconut whipped cream around the pie edges so that a scoop of whipped cream is served with each slice.
Chocolate Cream Dream Pie
