Oh my, I cannot even tell you how many times I have made this pie for an event potluck. It is laughingly easy to make (but you do need a food processor) and gets the most incredible rave reviews, even from hardcore chocolate fans. If you buy a pre-made crust (or leave it out all together, it’s really all about the filling) then you only need three ingredients to make this bit of heaven on earth. I like to make a simple nut and date crust so my gluten free friends can partake, and it’s healthier than a flour crust.
Simple Nut Date Crust
- 1 – 1/2 cups nuts (I’ve used combos of cashews, almonds, walnuts, macadamia, pecans, depending on what I have)
- 2 TBsp. Maple Syrup
- 1/4 cup ground Flaxseed
- 1 TBsp. Coconut Oil (optional)
- 12 – 15 Dates (depends on size, pitted)
Soak the nuts first, even if only for 30 minutes (I’m convinced this makes it easier to digest). Put everything into a food processor and pulse until the nuts and dates are well combined. You might add a bit of water but not much. Use your hands and press into a 9-inch pie pan.
Chocolate Filling:
- 14 oz. Dark Chocolate Chips (organic, Fair Trade)
- 2 boxes Silken Tofu (organic, firm or extra firm)
- 2 TBsp. Maple Syrup
Spread the chocolate chips on a plate and microwave briefly until the chips are soft but not completely gooey. Start off with 1 minute, feel the chips, and microwave more if needed. Be careful not to burn them! Drain and crumble the tofu into your food processor. You ARE using the kind that comes in a box, right? Add the chocolate chips (use a spatula and scrape off plate) and the maple syrup. Blend until very smooth and creamy, scraping down the sides of the blender with a spatula when needed. Keep blending until it really gets creamy like mousse. It will take several rounds of stop-scrape-down-the-sides-start-again.
Pour the filling onto the crust and refrigerate for at least two hours (overnight is best) until the pie becomes firm enough to slice. I love to garnish this pie with fresh fruit. You’re welcome, 🙂
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