This lightened-up take on the classic chocolate pie from blogger Chef Bai swaps out butter and cream for tofu, avocado, and cashew butter. The result? The same texture but in a healthier, plant-based pie.
What you need:
9-inch storebought vegan pie crust
For the chocolate filling:
1 cup vegan chocolate chipsÂ
1 tablespoon coconut oil
1 (14-ounce) package tofu, drained
1 large avocado, de-seededÂ
¼ cup cashew butter
¾ cup coconut sugar
1 teaspoon vanilla extract
¼ cup cacao powder
½ cup vegan milkÂ
For the whipped coconut cream:
½ cup aquafaba
1 tablespoon lemon juice
1 can full-fat coconut cream, chilled overnight
1 teaspoon vanilla extract
2 tablespoons maple syrup
For the garnish:Â
1 (2-ounce) vegan chocolate bar, shaved
What you do:
- Bake storebought crust according to package instructions. Cool completely before filling the pie.Â
- In a small double boiler on low heat, melt chocolate chips and coconut oil while stirring frequently. Once melted, set aside.Â
- Into a blender, add tofu, avocado, cashew butter, coconut sugar, vanilla, cacao, and milk. Blend on high 30 to 60 seconds or until smooth. Add melted chocolate and blend on high until smooth.
- Into center of baked pie crust, pour filling. With a rubber spatula, smooth filling until even. Cover well and refrigerate for at least 3 hours, or until set. Chill overnight for best results.
- Once set, for the whipped coconut cream, into a medium bowl, add aquafaba. With an electric whisk, beat 1 minute. Add lemon juice, and beat 4 minutes or until fluffy. Set aside.
- From can of coconut cream, scoop out just cream from top. In a separate medium bowl, add coconut cream, vanilla, and maple syrup, and whisk into a smooth, thick cream. Slowly fold in ¼ cup of the whipped aquafaba. Continue adding until a light, fluffy texture is achieved. Â
- Pour whipped cream over top of chocolate filling, spreading lightly with a spatula. Garnish with chocolate shavings. For best results, let set in refrigerator for 3 more hours.
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