Vegan High Protein Chocolate Cream Pie (vegan, gluten free)

I like a chocolate cream pie with a nice graham cracker crust, and I’ve been experimenting with how to make this recipe sing–how to make it something that in moderate doses is actually healthy–for a long time. Tonight we celebrate, because I finally got it.

The recipe is made with firm tofu, 85% cocoa chocolate, and a mix of nuts and seeds. It is sweetened with fruit and there are a few spices added to the mix. Overall, it is easy to make and a powerhouse of antioxidants and protein with a measly 3g sugar per serving.

Vegan High Protein Chocolate Cream Pie (vegan, gluten free)

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Ingredients

Crust

  • 2 cups total ground walnuts, cashews, pepitas, or other seeds and nuts
  • 2T-4T cashew, almond, or peanut butter, or water if nuts are oily
  • 1T coconut (optional)
  • 1t cinnamon
  • 2t vanilla
  • 1 dried date

Filling

  • 1 packet firm or soft
  • 3.5oz 85% chocolate
  • 1 banana
  • 1/2T vanilla
  • 1 date

Instructions

  1. Add nuts and seeds and cinnamon to food processor, grinding until they are a rough crumble. Add the nut butter or water 1T at a time until the nuts make a “dough”. Pack this dough into the bottom of a 9″ pie pan or a glass pyrex pan.
  2. Heat tofu for ~1 minute in the microwave, or until it is warm but not cooked. Set aside. Heat chocolate in separate bowl for 20 seconds at a time until it is melted. Pour melted chocolate into the tofu and stir. If any chocolate hardens when in contact with the tofu, put entire mixture back in the microwave.
  3. In food processor, puree banana and date with small amount of tofu mixture, to ensure there are no chunks. Once smooth, add rest of mixture to food processor plus the vanilla.
  4. Pour tofu mixture over nut crust. Let sit in refrigerator or freezer until set, about 4 hours for the fridge and about 1 hour for the freezer.

Makes five servings. Enjoy with fresh or thawed fruit, such as bananas, strawberries, cherries, blueberries, or raspberries.

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