{Vegan} Chocolate Cream Pie

April 30th, 2012 § 11 comments

Here at my house, the desserts keep coming. I’ve been losing weight pretty steadily lately {thanks to lots of hill climb walks and I assume, the great deal of stress I’m under}, yet I’ve been making – and eating! – something new, sweet and delicious almost every day.

This weekend, I made pie. I already knew I loved the combination of silken tofu, dark cocoa powder, a dash of vanilla and a little sweetener – truly one of the most delicious/easiest puddings out there – but I wanted more. I wanted a whole pie of pudding.

I made a simple crust with crushed chocolate wafers and a little coconut oil, and pressed it into the pan. Then I whipped up my chocolate cream filling and poured it on top. A sprinkling of coconut flakes and a few sugar-free chocolate chips later, and I was done. Into the freezer it went.

I wish I could invite you over to have some. Invite you take decadent bites of chocolate and coconut, one at a time, enjoying each morsel. To hear you exclaim, “I can’t believe this has tofu!!”, and laugh a little at the silliness of it all. I wish I could do all that.. but I can’t.

Because there’s none left.

{Vegan} Chocolate Cream Pie
Makes one 9 inch pie

  • One package of silken tofu
  • 4 tbsp cocoa powder {or more, depending on your preference}
  • Vanilla and sweetener to taste
  • A handful of chocolate cookies
  • 1 tbsp coconut oil
  • Optional: unsweetened coconut flakes and chocolate chips for decoration

Crush chocolate cookies into fine crumbles using a blender or food processor. Mix with coconut oil and press into the bottom of a pie pan. Set aside. Blend tofu with cocoa powder until smooth and fully incorporated. Add sweetener and vanilla extract to taste {more or less depending on your preference}. Pour pudding into prepared pie crust, and top with coconut flakes and chocolate chips as desired. If you freeze the pie, you’ll want to let it thaw for 30-60 minutes before serving. If you leave it in the refridgerator, it will be very creamy – not thick enough to cut into slices, but amazing regardless! If you want a thicker consistency, use firm tofu instead of silken.

Dukan Diet Option: Use tofu, non-fat cocoa powder, vanilla extract and sweetener and mix according to the recipe above. Ta-daaaa – delicious pudding with lots of healthy soy protein to boot!!!

xxx

§ 11 Responses to {Vegan} Chocolate Cream Pie"

  • Ryoma Sakamoto says:

    It is also delicious melted.

    I want to eat.

    That tofu came out in the recipe, I am surprised.

    In Japan, to make use of tofu on the table is large.

    To use a tofu dessert, I did not know.

  • maria says:

    looks amazing!

  • Theresa says:

    Tofu! How interesting! I would never have thought to use that in a dessert but sounds like it turned out awesome! 🙂

    xxTheresa

  • phaydra says:

    This looks so yummy. I’m definitely going to have to try this.

  • hallttsc says:

    Can this recipe be eaten on the Attack or Cruise Phase? I ask because of the chocolate cookies, coconut, and the morsels.

    • Alexandra says:

      The recipe as a whole cannot be eaten during those phases. The pudding that fills the pie however, CAN be eaten during the attack and cruise phases, because the only ingredients in it are tofu, nf cocoa powder and sweetener. This filling is incredible, and just as delicious alone as it is inside pie. I hope you’ll try it for yourself!

      xx

  • hallttsc says:

    Can this recipe be eaten on the Attack or Cruise Phase? I ask because of the chocolate cookies, coconut, and the morsels.

    • Alexandra says:

      The recipe as a whole cannot be eaten during those phases. The pudding that fills the pie however, CAN be eaten during the attack and cruise phases, because the only ingredients in it are tofu, nf cocoa powder and sweetener. This filling is incredible, and just as delicious alone as it is inside pie. I hope you’ll try it for yourself!

      xx

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