This author is not much of a chocolate person, and that is a good thing when it comes to leading a vegan lifestyle. However, we all have our cravings. As a novice chef, this chocolate silk mud pie is easy to make and worth ever second of preparation.
This rich, velvety pie is off the charts in terms of flavor and unlike requires 20 minutes of prep time. It all starts with essentially a raw brownie crust, oh my! Do I have your attention yet? The flavor of this chocolaty masterpiece is only surpassed by its smooth texture.
The best part is this minimalist delight tastes just as good frozen as it does chilled. Here is the lineup of the 6 ingredients and the recipe steps.
- 1.5 cups raw walnuts
- 1/3 cup unsweetened cocoa or cacao powder
- 1 heaping (packed) cup pitted dates, soaked for 10 minutes in warm water and drained
- 12 ounces silken tofu, drained, patted dry
- 1 3/4 cups dairy-free semisweet chocolate chips
- 1/2 cup light or full fat coconut milk (or another dairy-free milk)
- Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
- Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.
- Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides (see photo). Pop in the freezer to set.
- Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
- Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.
- Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.
- Enjoy your vegan, chocolaty work-of-art.