YIELD: 10 SERVINGS
This is one of my favorite desserts to bring to potlucks because of its simplicity and versatility. The secret ingredient is silken tofu, which creates a firm and silky base. Top each piece with Sweetened Whipped Coconut Cream just before serving.
Directions
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 the 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 airtight container in refrigerator for up to 3 days.
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Ingredients
½ recipe Flaky Classic Piecrust
2 (350 g) packages extra-firm silken tofu
2 teaspoons vanilla extract
2 tablespoons cocoa powder (I like extra-dark)
½ cup sugar
1½ cups chopped non-dairy chocolate or chocolate chips
