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Chocolate Cream Dream Pie

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< 1 min read
Summary

Heavenly. Dreamy. Delectable. These are just a few words to describe this dessert that will definitely please the crowd. Your non-vegan guests won’t even know that the chocolate cream is made with tofu!

Yields4 ServingsPrep Time10 minsTotal Time10 mins

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.

12

Top with cacao powder.

Chef's Notes

Make the Date Paste
A plant-based kitchen must-have, here’s the recipe for this oh so easy alternative to refined sweeteners.

Layer it up
Add raspberries or strawberries on top.

Sprinkle hemp seeds on top.

Halve some cherries and place them on top.

Mix blueberries into the chocolate cream for a blueberry chocolate cream.

Sprinkle with crushed peanuts, walnuts, or pistachios.

Substitutions
Allergic to soy? Try this Chocolate and Almond Butter Avocado Mousse for the pie filling instead of the Chocolate Cream recipe.

In place of date paste, try mango or other fruit paste for a different flavor.

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.

12

Top with cacao powder.

Chocolate Cream Dream Pie