Mexican Chocolate Cream Pie (Vegan)
This chocolate cream pie, flavored with cinnamon and chipotle, is sinfully rich. You’d never guess it has a healthy secret!
This pie. is. everything.
Seriously, there are so many thins to tout about it that I don’t even know where to start. It’s no bake. Loaded with protein. Low in sugar. Dairy free. Vegan. And so incredibly rich and delicious that you won’t believe any of that unless you’re the one who made it. I’m obsessed – you should definitely give it a try!
The secret to the luxuriously creamy mousse-like filling in this pie? Silken tofu! I know – this is the second time this month that I’ve gotten a little adventurous with my dessert ingredients (hummus blondies, anyone?). I’m not sorry, because you would NEVER guess this chocolate cream pie was healthy if you didn’t know.
To make the filling, you combine the silken tofu with vanilla, warm spices, and melted chocolate chips (I used Lily’s baking chips, which are sweetened with stevia. I’m linking to them on Amazon, but they’re much cheaper if you can find them in the store.) Straight from the blender, the filling has the consistency of pudding, but when you chill it it takes on a texture closer to chocolate mousse. If you’e not in the mood for pie, it would be amazing as a pudding alternative (top it with coconut cream and fresh berries!) or in the middle of a layer cake.
The crust of this chocolate cream pie is equally as easy to make: just pecans, maple sugar, coconut oil, and salt. Easy as… pie.
Ingredients
- 2 cups raw pecans
- ¼ cup date sugar or maple sugar
- 1 ½ tablespoon coconut oil
- ½ teaspoon sea salt
- 2 ½ cups stevia-sweetened dark chocolate chips
- 2 packages organic firm silken tofu 500-600 grams total
- 1 teaspoon vanilla extract or 1 vanilla bean scraped
- 1 teaspoon ground cinnamon
- ¼ teaspoon chipotle powder
- pinch of sea salt
Instructions
- In a food processor or high-speed blender (I used my Vitamix), pulse the pecans and sugar into a fine meal. Add the coconut oil and sea salt; pulse to combine well. Press the mixture into the bottom of a 9-inch pie plate.
- Melt the chocolate chips in a double-boiler. When the chocolate is melted, add it to your blender, along with the tofu, vanilla, and spices. Blend until smooth. Pour into the pie plate, smoothing with a rubber spatula as needed.
- Chill at least 20 minutes. Serve cold.
Silken tofu? This is amazing! It looks so perfectly creamy and delicious.
What a fantastic dairy free dessert idea! Always looking for scrumptious recipes like this for a family member on a dairy free diet. Definitely going on the must-make list!
I would have never, ever guessed that this was made with tofu! It looks exactly like a traditional chocolate pie. That crust sounds delicious and so does the little hit of heat from the chipotle powder. What an inventive recipe!
I don’t know why it’s taking me so long to try tofu. Especially with the looks of this pie. The texture is so creamy. I also love the addition of the chipotle powder. It goes so well with chocolate.
There are few things I like silken tofu in but weirdly desserts are one of them. It’s amazing how you can’t even tell! Obsessed with this pie!
This looks so decadent and creamy! Perfect for a summer dessert and a glass of wine.
TOFU PIE IS so GOOD. LIKE SO GOOD. I say that in caps b/c I can’t love it enough. I love the creaminess (and spiciness) in this one!
I KNOW!!! Seriously, I’m so obsessed. I can’t get over how good it is.
I never would have guessed. It looks fabulous.
Sounds delicious! How much of the spices do you use?
Oh the pecans and coconut oil sound like a great addition to this recipe! Yum!