Our no-bake Chocolate Cream pie is a smooth, sweet treat every chocoholic will love! It comes together in just a few simple steps, so it’s a great recipe to get your little plant-pushers involved in. Whip it up before dinner, chill in the fridge, and it will be ready to cut when your sweet tooth kicks in!
Ingredients
Crust:
1 1/2 cups (165 g) raw pecans
1/4 cup (50 g) maple sugar (see Notes)
4 sheets graham crackers
1 1/2 Tbsp (20 g) unrefined coconut oil/butter
1/2 tsp (3 g) sea salt
Filling:
2 1/2 cups (600 g) vegan chocolate chips, semisweet or dark
2 packs (12.3 oz/350 g each) firm silken tofu
1 tsp vanilla extract
3 Tbsp (35 g) maple sugar or coconut sugar (see Notes)
1/2 tsp (3 g) sea salt
Fresh raspberries, for garnish
Instructions
For the crust: Blitz the pecans and maple sugar in a food processor, pulsing until it forms a fine mince. Transfer to a bowl.
Break up the graham crackers into a food processor. Add the salt and pulse until they form a fine crumb. Add the coconut oil and salt and pulse again. Transfer to the bowl with the pecans and mix to combine thoroughly.
Spoon the crust mixture into a 9-inch (23-cm) pie pan and press it evenly across the bottom and sides (another pie pan pressed on top works great to make sure the crust is even!). Chill the crust in the fridge while you prep the filling.
For the filling: melt the chocolate chips. You can put them in a 350ºF (175ºC) oven in a heatproof bowl until melted (6-8 minutes), or put them in the oven spread out on a baking sheet lined with baking paper (4-5 minutes), or you can microwave them in a microwaveable bowl just until melted, 1-2 minutes on high power, stopping to stir every 30 seconds. Either way you want to heat them gently, just until the chocolate chips can be stirred smooth.
Meanwhile, put the tofu, vanilla, salt and maple sugar in a clean food processor bowl. Scrape in the melted chocolate, and blend into a creamy consistency.
Remove the pie crust from and pour in the chocolate cream. Use a spatula to make it even across the surface.
Chill in the fridge until set, at least 1 hour. Once chilled, you can also cover it and chilled for 24 hours, or wrap well and freeze for 1 week. Thaw in the fridge before serving.
Dip a sharp knife in hot water and slice the pie into pieces. Serve it up with some fresh raspberries!
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