Vegan Chocolate Pie
This is pure vegan decadence! Trust me and don't let the ingredients fool you.
Servings: 8
Ingredients
PASTRY CRUST
- 1 +1/3 Cups All purpose flour
- 1/2 Cup Vegan Butter - cold
- 1 T Organic sugar
- 2 to 3 T Cold water
THE FILLING
- 1 +1/4 Cups Vegan Chocolate Chips
- 1 Package Silken Tofu
- 1/2 Cup Chocolate Almond or Oat Milk
- 1/4 Cup Vegan Butter
- 1/4 Cup Tahini
- 1 t Vanilla
- 2 T Maple Syrup
Instructions
PASTRY CRUST
- In a food processor, add the flour, butter and sugar. Pulse until the butter is in small crumbles.
- Turn the motor on and add the 2 T of cold water. If the dough doesn't come together, you can drop in more water, a little at a time until the dough comes together and starts to form a ball.
- Remove the dough from the food processor and form it into a nice ball. Wrap in plastic wrap and place in the refrigerator for 30 minutes. Preheat your oven to 400 degrees.
- Remove the dough from the fridge and roll it out on a floured surface. Use a 10" pie pan as your reference for size. I tend to like a slightly thinned crust, so I usually have some excess that I use in a cupcake pan for a few extra. I just add a little more to the filling ingredients.
- Place the rolled out crust in the pie pan and crimp the edges. Use a fork to prick holes all around the bottom of the crust.
- Bake at 400 degrees for about 25 minutes or until the edges start to turn a golden brown. Remove and place in the fridge to cool. Start making the filling.
THE FILLING
- Melt the chocolate chips.
- Add all the other ingredients to your food processor and then add the melted chocolate chips. Blend until nice and smooth.
- Pour the chocolate mixture into your cooled crust and pie pan and refrigerate for at least 1 hour and hopefully 2 hours.
- Top with fresh berries and serve. ENJOY!