Chocolate Truffle Pie

Posted by A Teenage Gourmet on March 19, 2011 · 34 Comments 

The easiest way convince someone to eat something vegan?  Chocolate.

I’ve been looking for an excuse to make this chocolate tofu (don’t leave) pie since last summer.  After spotting tofu idea on my blogger-buddie Kelsey’s page, I knew I had to have it.  Believe it or not, there are countless recipes results for “chocolate tofu pie” in a Google search, but I can’t fathom one more clean, simple, and . . . amazinggg!

I mean, this pictures speak for themselves.  I finally found my excuse to make this dessert when I: 1) forced myself to eat vegan and 2) wanted to make a treat for Mom’s birthday.  Mother wasn’t exactly thrilled when I told her that I was going to make her a tofu pie, but she trusted me, like a trooper.  The first step is to make an oatmeal cookie-like crust.  Raw oats, maple syrup, coconut oil, a little liquid, and salt can be whizzed in the food processor in five minutes.  Honestly, the crust is so good on its own that I hesitated to continue with the rest of the recipe.

Once pressed into grandma’s pie plate, you’ll just wipe out your food processor and combine silken tofu, melted chocolate, and maple syrup.  It’s too easy!  Believe me, I had my concerns about the tofu taste shining through, but the taste of this pie is pure chocolate truffle.  The tofu only lends the fudgy texture, and protein, and subs for fattening cream, and makes this vegan, and cuts calories, and eliminates the need for baking, which saves time . . . Oh, and by they way, this is the best chocolate pie that I’ve ever had.

Mom and Dad think so too.

Chocolate Truffle Pie

Adapted from CleanTeenKelsey, who also adapted her recipe.  You can adjust the amount/type of sweetener to your liking.  If you want to make your pie vegan, make sure that your chocolate chips are vegan as well.  I used my favorite 70% chunks from Whole Food’s 365 line. I also used Mori-Nu silken, soft tofu, in case you were curious.

• package (12 oz) silken tofu
• 1 (10 oz) package chocolate chips or squares
• 2-4 TBSP maple syrup, depending on the sweetness of your chocolate chips
• optional: 1 tsp vanilla extract
• optional: 1/4 tsp salt

Melt your chocolate in the microwave with 30-second intervals.  Stir after each 30-second break. In a food processor or blender, whirl the silken tofu and syrup together.  Next, take the chocolate and add it to the blender with the optional vanilla extract and salt.  Blend it all together and pour into a prepared crust. (Or the following Oatmeal Cookie Crust!)

Oatmeal Cookie Crust

This recipe is also from Kelsey.  If you have leftover dough, she suggest pressing raisins into the mixture and rolling it into little cookie balls.  Sadly, I didn’t have any extra dough.

• 1 3/4 cup rolled oats
• 1 tbsp coconut oil, liquefied
• 2 tbsp maple syrup
• 1/4 cup (chilled) water or non-dairy milk of choice (I used almond milk)
• 1/8 tsp salt

Directions:

Grind the rolled oats into oat flour in a blender or food processor.  Next, add the salt, coconut oil, and syrup and combine.  Slowly add the  liquid, a little at a time, and blend (avoid making the crust too wet). Once you have a good, dough-like consistency, stop.  Scrape the dough out of the blender (or processor) and press it into a pie pan. (Make sure to grease the pan if you’re baking the crust). Use your fingers to flatten the crust against the sides and up along the edges. Refrigerate till filling is ready.

 

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Filed under Cookie, Dessert, Food, Recipe, Winter · Tagged with Chocolate, cookie, dessert, easy, fast, food, healthy, life, oatmeal, photography, pie, quick, tofu, truffle, vegan