This is one of my favourite desserts to bring to potlucks because of its simplicity and versatility. The secret ingredient is silken tofu, which creates a base that’s both firm and silky. Top each individual piece with Sweetened Whipped Coconut Cream just before serving.
½ recipe Flakey Classic Piecrust
2 (350 g) packages extra-firm silken tofu
2 teaspoons vanilla extract
2 tablespoons cocoa powder (I like extra-dark)
½ cup of sugar
1½ cups chopped non-dairy chocolate or
• Preheat oven to 400°F.
• Prepare the pie crust according to recipe directions and roll out in between two sheets of parchment paper until about ¼ inch thick.
• Flip over the parchment to gently place the crust into a standard-size glass pie pan. Fold or flute the crust and pierce bottom several times evenly with a fork. Bake for 20 minutes, or until light golden brown. Remove from oven.
• To prepare the filling, blend the tofu, vanilla extract, cocoa powder, and sugar in a food processor until completely
smooth, scraping down sides as needed.
• In a double boiler, melt the chocolate and drizzle into the tofu mixture and blend until completely incorporated. Spread
filling into baked pie shell and let cool at room temperature for 1 hour before transferring to the refrigerator to chill until slightly firm, 4 hours up to overnight. Store in an airtight container in the refrigerator for up to 3 days.