Chocolate Pie Filling: Blend the tofu, almondmilk, and almond butter until smooth. Melt the chocolate chips. Add to the blender and blend until smooth – it gets pretty thick so you might need to help it along with a spatula between blends.
Chocolate Pie Assembly: Pour filling into a crust, sprinkle with sea salt if you want, and chill for 12-24 hours. Cut and serve!
For the chocolate pie filling:
12 ounces firm silken firm tofu
1/2 cup almond butter
12 ounces chocolate chips*
flaky sea salt for topping
1/2 cup Almond Breeze Chocolate Almondmilk
For the Crust:
pie crust of your choice! ideas in the notes section.
Total Fat 28.6g44%
Sodium 133mg6%
Sugars 24.9g0%
Vitamin A 9.3µg1%
Cholesterol 0mg0%
Total Carbohydrate 40.6g14%
Protein 8.5g17%
Vitamin C 0mg0%
*For strict vegans, use dairy-free chocolate chips – we found them at stores like Whole Foods.
We used chocolate almondmilk and it was deeeelicious. Bonus: the leftover milk sitting in my fridge has become my new favorite morning drink of choice.
Crust ideas: my favorite is a graham cracker crust, and unless I’m missing something major, it looks like most of the store-bought ones are vegan because they use oils instead of butter! Online forums support my findings, but if you know something I don’t, feel free to comment. I also love the idea of an Oreo crust or a regular pie crust, which you can make with coconut oil to be vegan. Also: a date and nut crust could be nice.
TAGS: Chocolate Pie
