Healthy Chocolate Silk Pie

This healthy no-bake chocolate pie recipe is deliciously creamy and intensely chocolatey! It's like French Silk Pie, only better for you! It is gluten-free, dairy-free, and vegan with a refined sugar-free option!

Course: Dessert | Cuisine: American | Prep Time: 10 minutes | Chilling time: 3 hours | Total Time: 3 hours 10 minutes | Servings: 12 Slices | Calories: 287.6kcal

Ingredients

Chocolate crust

• 3 tablespoons unsweetened cocoa powder
• 1 cup pitted dates
• 1 cup raw pecans
• 2 tablespoons of honey or pure maple syrup
• 4 tablespoons unsweetened coconut
• ¼ teaspoon of sea salt

Chocolate and silk pie filling

• 3 tablespoons unsweetened cocoa powder
• 1 ¼ cup melted chocolate chips
• ½ cup toasted cashews soaked for at least an hour
• 1 pkg. 12.3 oz firm silky tofu, drained
• 2 tablespoons unsweetened vanilla almond milk
• 6 tablespoons of honey (or pure maple syrup)
• ¼ teaspoon of sea salt
• 2 c. 1 tsp pure vanilla extract

Coconut whipped cream (optional)

• 1 14 oz of coconut cream
• ¼ cup caster sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. Place ½ cup cashews in a glass bowl and pour boiling water over them until they are completely submerged. Leave to stand for an hour then drain.

To make the crust

1. Lightly grease a 9 or 10-inch deep pie pan. Put aside.
2. Place the pecans in the container of your Vitamix blender. Mix until the pecans are crumbly (about 15 seconds) starting at low speed, increasing to high.
3. Add dates. Mix for about 15 seconds, starting at low speed and increasing until the mixture is crumbly.
4. Add the rest of the ingredients and mix until the mixture turns dark chocolate brown, slightly sticks together, but remains crumbly. Stop mixing before it gets too wet and sticky.
5. Empty the mixture into the pie plate/baking dish and press the shape of the pan.
6. Refrigerate the crust while you make the filling.

To fill

1. Melt the chocolate (on the stove or in the microwave) until smooth. Put aside.
2. Put all the ingredients in the container of your Vitamix and mix, starting at low speed and increasing at high, until the mixture is completely smooth.
3. Pour the mixture into the prepared crust and keep in the refrigerator until cool. It becomes more and firmer, the longer it stays.

Coconut whipped cream

1. Refrigerate the coconut cream in the refrigerator overnight, and do not shake it.
2. Place the container of your stand mixer in the refrigerator to refrigerate for at least 10 minutes (or more).
3. Carefully open the can of refrigerated whipped cream and transfer the thickened upper cream to the bowl of refrigerated mixture. (save the liquid for different use)!
4. Place the whisk on the blender and beat the cream for about 30 seconds.
5. Add the powdered sugar and vanilla and beat until creamy.
6. Taste and adjust the sweetness if necessary.
7. Immediately spread on top of the pie or store in an airtight container in the refrigerator and serve next to the pie!

Nutrition

Calories: 287.6kcal | Carbohydrates: 34.1g | Protein: 5.4g | Fat: 17.5g | Potassium: 286.3mg | Fiber: 3.9g | Sugar: 27.5g | Calcium: 37mg | Iron: 2mg

Source: joyfoodsunshine.com