It’s March 14–Happy Pi Day! A nice coinky-dink that I just happened to make this pie yesterday. I kinda had a hankering for a chocolate dessert and remembered a recipe I’d seen on one of my fav vegan blogs, The Vegan Flavorista. A quick pantry and fridge check confirmed I had everything I needed for this not-too-sweet, luscious, creamy, chocolatey confection. Oh my.
I followed the Flavorista’s recipe, but added a teaspoon of espresso powder along with the chocolate. I like the way espresso intensifies chocolate. Mmmmmm.
- 1 cup non-dairy chocolate–chips or chunks or a bar cut into pieces, melted
- 12 oz silken tofu
- 1/2 cup non-dairy milk
- 1/2 tsp vanilla extract
- pinch of sea salt
- 1 tsp espresso powder (I thought of this at the last second, so it didn’t make the ingredients picture)
- pre-made chocolate cookie crust, or make your own (Individual pre-made cookie crusts would make cute little personal pies to share with your friends!)
Melt the chocolate using a double boiler or in the microwave. I used the microwave, cooking 20 seconds at a time, stirring in between until the chips were melted. I used these vegan chips from my local natural grocer.
Drain and press excess moisture from the tofu and place it into a food processor with the non-dairy milk and vanilla. Blend until smooth.
Add the chocolate, espresso powder and salt.
Blend again until silky-smooth. Doesn’t that look yummy?!
Pour into prepared crust and garnish if you want. I used more of the chips, but thought chopped nuts, crumbled chocolate cookie, toasted coconut, or toffee bits would be pretty and tasty as well.
Cover (a bonus with the pre-made crust is that it comes with its own cover!) and place in the fridge to firm up for at least 4 hours. Being a mousse, it doesn’t get truly firm, it stays soft but cut-able and serves up beautifully. Garnish with a few of the season’s first strawberries and voila!
You’d never suspect this decadent dessert was dairy-free, low fat and had no added sugar. It tastes like sin. Big creamychocolicious sin. Heavenly. 🙂