Vegan Chocolate Mocha Pie

In for a treat? Guilt free? Let me just go ahead and answer that for you, Yes please…

All things Healthy + Goodness+ Silky deliciousness = Vegan Chocolate Mocha Pie

Math couldn’t get any simpler .

Let me explain something before you get all judgemental about tofu . There’s tofu and then there’s silk tofu. Silk tofu as the descriptions states is smooth and silky and does NOT have that chalky texture that plain tofu might have. (I don’t think so, but I’ve heard this description before) Mixed into a dessert for instance it becomes a smooth silky mass that can absorb any flavour you add to it, it is quite tasteless on its own but adding, nuts, chocolate or fruit can transform it into flavour heaven.

Since in this recipe I am not using chocolate chips because I want to keep it all natural, I’ve added the cashews to compensate for the lack of fat , which adds even more creaminess to the pie.

It honestly is a Chocolate Dream come true.

The crust is oats, dates, cocoa and coconut oil, simple, healthy and pretty straightforward. You could, some other day perhaps only make the crust recipe and roll it into small balls and serve as is, like Bliss Balls
(just sayin’) .

So put on that apron and let’s get cracking.

Oh , one last thing. Cut into wedges and freeze left overs. Yessssss….

Prep Time: 15 min. Plus chilling

Cooking Time :5 minutes

Serves : 8

INGREDIENTS:

CRUST;

1 C. whole oats, ground to flour
10 medium soft dates, stone removed
2 tbsp. cocoa
2 tbsp. coconut oil

FILLING

1/4 cup unsweetened plain almond milk.
2 tablespoons agar-agar flakes or 2 teaspoons agar-agar powder.
2 teaspoons instant espresso powder.
1 (12-ounce) / 340 gr. package silken tofu, drained
1/2 cup cashew nuts, soaked for 4 hours and drained.
1/2 cup pure maple syrup (or more to taste if you like it extra sweet)
1/4 cup unsweetened cocoa powder.
2 teaspoons pure vanilla extract.
1/4 teaspoon fine sea salt.

INSTRUCTIONS:

Line a 8″/ 20 cm. cake tin or pie pan with parchment paper. To prepare the crust, combine all the ingredients in a food processor and process until completely fine, it will be sticky . Transfer the mixture to the lined pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1/4-inch thick. The dough is very sticky, so I recommend getting your hands wet with water to help press out the crust. Place the pan in the freezer to set while you prepare the filling.

Heat the almond milk in a sauce pan and dissolve the agar agar flakes or powder over low heat. As soon as it starts to boil, reduce the heat. Stir well to combine and remove from the heat and allow to cool just slightly (as it will set very fast). Alternatively follow the package instructions of the agar agar.

Drain de cashew nuts and place in the food processor and process until smooth, add tofu, espresso powder, maple syrup, cocoa powder, vanilla extract and salt. Process until completely smooth. Add the agar agar mixture and stir to combine very well.

Pour the filling into the prepared crust. Smooth out the top and place in the refrigerator to set for at least four hours and preferably overnight.

Decorate with (coconut ) whipped cream or fruit if you like, or like these fabulous fake roses 😉

Enjoy !

Myra XO