There are always those recipes that, as you’re developing them, you test the individual components and you can’t help but think to yourself “Damn, this is going to be good.”
This is one of those recipes.
This chocolate cream pie is a great treat that’s relatively clean, and will fit with relative ease into most lifestyles! It’s gluten free, dairy free, and vegan. The organic tofu I buy is made from non-GMO soybeans, too, so I feel good about everything I’m putting into my body.
First of all, a few things: Buy organic extra virgin coconut oil. Just trust me. Buy organic, non-GMO tofu. And make sure your chocolate is vegan/dairy free if you adhere to a vegan or dairy free diet. Feel free to sub out ingredients as you choose – maybe a liquid sweetener, or a soy or rice milk, or even different nuts – I’m sure almond would be awesome here. What’s most important, as always, is that you enjoy healthy foods that you love.
Mini Vegan Chocolate Cream Pies with a Pecan Date Crust
4 oz pecans
4 medjool dates
1 tbsp coconut oil
4oz semi-sweet or dark chocolate chips
6oz almond milk, divided
1 container silken tofu
2 tablespoons cocoa powder
1 teaspoon stevia, or to taste
1 teaspoon gluten free vanilla
Prep a muffin pan with silicone muffin cups. (If you don’t have silicone muffin cups, your life sucks. Buy some.)
In a food processor, blend the dates, pecans, and coconut oil until the ingredients start to stick together and form a grainy mixture. Spoon the mixture into the muffin cups and press firmly into a crust.
In a double boiler, melt the chocolate chips. Slowly add 4oz of the almond milk to the chocolate as it melts, making a creamy chocolate sauce.
In a blender, mix the remaining ingredients until smooth and creamy. Slowly add the chocolate mixture from the double boiler, continuing to blend until smooth. Spoon the mixture into the muffin cups. Put the muffin pan in the fridge and chill until set.
Serve chilled and sprinkle with a tiny bit of chunky sea salt or malden salt to set off the flavor of the chocolate!
I hope you enjoy these! I’m not sure you could do a proper pie (in a real pie pan, served in slices and such) with this recipe – it doesn’t firm up quite enough for that. I love the mini ones anyway, they’re so wonderful and such a good treat to have on hand!
Nutritionally, they’re a pretty good treat – around 175 calories per mini pie, 14g carbs (10 from sugar), 12g fat, and 4g protein. You could of course add a protein powder or some kind of additional protein in order to shift those ratios a bit, and I think that would work really well!
Let me know if you try these out – I’d love to hear your opinion or any changes that you made to the recipe!