From Toni: This chocolate pie is one of the easiest I’ve ever made. There are only four ingredients, and all of them can be snapped up at your local grocery store. For vegan chocolate chips, look at the ingredients and make sure they don’t say “contains milk.” I usually buy the Trader Joe’s or Guittard semisweet chocolate chips. For the piecrust, Keebler’s graham-cracker crust is a good bet.
Yields 1 pie
1 (12-ounce) bag vegan semisweet chocolate chips
1 (14-ounce) block silken (also called “soft”) tofu, drained
2 teaspoons vanilla extract
1 vegan graham-cracker piecrust
Coconut Whipped Cream
- In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)
- In a blender or food processor, blend the melted chocolate, tofu, and vanilla until creamy.
- Pour the tofu-chocolate mixture into the piecrust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.
Toni’s Tips: If you don’t have a graham-cracker piecrust handy, you can crumble your favorite cookies or graham crackers and pack them tightly into the bottom of an 8-inch pie dish. Then pour the tofu-chocolate mixture on top of the crumbs and place the pie in the freezer.