Yields8 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
1Add all ingredients to a food processor.
2Blend until the pecans and dates are completely blended.
3With a spatula, scoop the mixture into a pie dish and spread out evenly.
Chocolate Cream
4Add all ingredients to a food processor.
5Blend until the tofu is completely blended and the mixture is creamy.
6Taste for additional sweetener (date paste) or chocolate.
Coconut Whipped Cream
7Carefully scoop the coconut cream (avoid scooping the water) from the can.
8Add the coconut cream to a medium-size mixing bowl (discard the water from the can).
9Add the vanilla to the coconut cream and beat until creamy and smooth.
Assembling the pie
10Scoop the chocolate cream into the pie crust and spread evenly.
11With 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
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
1Add all ingredients to a food processor.
2Blend until the pecans and dates are completely blended.
3With a spatula, scoop the mixture into a pie dish and spread out evenly.
Chocolate Cream
4Add all ingredients to a food processor.
5Blend until the tofu is completely blended and the mixture is creamy.
6Taste for additional sweetener (date paste) or chocolate.
Coconut Whipped Cream
7Carefully scoop the coconut cream (avoid scooping the water) from the can.
8Add the coconut cream to a medium-size mixing bowl (discard the water from the can).
9Add the vanilla to the coconut cream and beat until creamy and smooth.
Assembling the pie
10Scoop the chocolate cream into the pie crust and spread evenly.
11With 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
