Recipe from The 30 MinuteVegan By: M. Reinfeld & J. Murrary, pg. 272 Makes 1 8” Pie
Ingredients:
1½ cups vegan semi-sweet/dark chocolate chips (such as sunspire ® grain sweetened)
1/3 cup agave nectar, or ½ cup organic maple syrup
1 each 12 oz. package of firm organic tofu or ¾ of a 16 oz. block
1 tbsp. vanilla extract
1/8 tsp. sea salt
1 each premade pie crust, such as Wholly Wholesome ®, baked (see baking tips below)
Directions:
1. Melt the chocolate chips by heating them in a double boiler over medium heat (see chefs tips below) until the consistency is smooth, lump-free. And creamy, stirring only once or twice.
2. Meanwhile puree the sweetener, tofu, vanilla, and sea salt in food processor or blender until smooth. Add melted chocolate and blend well.
3. Add mixture to prebaked pie crust, and chill until firm all the way through (1 hr)
Baking Tips:
· Bake pie crust according to package directions:
· Poke holes with a fork all over the crust to prevent the crust from rising or blind bake(see below)
· Blind Bake- Place a piece of parchment paper in the pie shell, and fill with dry beans, this will prevent the crust from rising
· Typically bake at 350º F, for 8-10 minutes or until golden brown. Allow to cool
Chef’s Tips:
· A double boiler can be any glass/metal bowl, over a pot with 1-2” of boiling water in it
· Make sure the bowl and stirring utensil is completely dry. Water can “seize” the chocolate causing a hard lumpy mixture.