Mom's Refrigerated Chocolate Pie
This decadent chocolate dessert is a Campbell family favorite! It's silky, smooth, and rivals any traditional pudding or chocolate cheesecake! This recipe is loved by everyone; my vegan and non-vegan family and friends love to request this chocolate delight.
Prep time: 15 minutes plus 1 hour to chill
Cook time: 0
- Food Processor
- 9 -10" Pie Plate
- High Speed Blender
No-Bake Pie Crust:
- 1 cups oats (not instant)
- ¾ cup walnuts
- ½ cup unsweetened coconut flakes
- 1 teaspoon cinnamon
- ½ cup pitted medjool dates, soaked (6 medium sized dates)
- 1 (14-ounce) package firm tofu, drained
- ¼ cup unsweetened plant-based milk
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- ½ cup vegan chocolate chips, melted
In a food processor, pulse the oats, walnuts, coconut flakes, cinnamon and dates until you have a finely ground sticky consistency. Press this mixture onto a pie plate and set aside.
Combine the tofu, milk, maple syrup, vanilla, cocoa powder, and sea salt in a blender on high until very smooth. If necessary, you can add a little more milk, one tablespoon at a time, if you are having trouble blending the mixture. You may need to stop and start the blender to scrape down the sides. The final consistency should be smooth, creamy, and shiny.
Add the melted chocolate chips to the blender and blend until well incorporated. The melted chocolate chips will help the pie become firm.
Pour the mixture into the pie crust and smooth out the surface. (You can also make fancy designs in the surface if you wish.)
Put the pie in the refrigerator and chill for 1 to 2 hours or until firm to the touch. Cut and serve to every chocolate fan in your life.
Kim's Hints: You can use a food processor instead of a blender, but you may not get the same smooth consistency. The chocolate chips are what make this pie firm up when refrigerated, so don't even consider leaving them out!