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