This concept is not original – you can’t throw a stone in vegan blogland and not find a tofu and cocoa-type pie. But the ingredients are what give it a uniquely rich flavor profile and texture. With the blend of chocolate and a hint of coffee, one slice will sate you for the day. And it’s easy and pretty enough to throw together for last-minute company. This takes only about 10 minutes to make, plus about 30 minutes to firm up in the freezer — if you can wait that long. Recipe contributed by Ashlee Piper, of The Little Foxes. Photos by Hannah Kaminsky, of Bittersweet.
- 12.3 oz silken tofu (one standard package)
- 2 tablespoons cocoa powder
- 2 tablespoons almond milk (or more if your blender needs
extra liquid to get the filling going)
- 1 tablespoon pure vanilla extract
- ¼ cup brewed coffee
- 1 cup unsweetened, flaked coconut
- 1 cup vegan dark or bittersweet chocolate chips
- 1 tablespoon brewed coffee
- 2 tablespoons agave nectar
- 1 tablespoon brewed coffee
- Pinch of salt
- ½ cup toasted pecans, chopped
- 1 honey-free vegan graham cracker crust (or,
feel free to make your own crust, or go crustless)
- Coconut whip, optional
In a blender, combine silken tofu, cocoa powder, almond milk, vanilla, coffee, and flaked coconut (yes, add the coconut. It will seem odd at first, but it makes the texture awesome when blended in). Blend until smooth.
In a double boiler or microwave-safe bowl, combine chocolate chips and a tablespoon of brewed coffee. Melt and stir until smooth. Let cool down a bit and add to the blender mixture. Then add agave nectar to desired sweetness.
Blend mixture together again and taste. Add a pinch of salt, additional agave, and/ or almond milk until desired sweetness and consistency is reached. I prefer my pie a bit on the rich and bittersweet side, but hey, to each their own.
Once smooth, manually stir in chopped, toasted pecans (don’t blend in with your blender or the pie will take on a bitter taste). Pour into prepared pie crust. Cover and place in the freezer for 30 minutes to firm up.
Once pie reaches desired firmness, cut in to eight equal pieces (or a massive piece for yourself) and crown with coconut whip, if you’d like. Don’t know what coconut whip is? Get thee to this recipe, stat. Dress with some toasted pecans or coconut. This pie will keep well for a week when covered and stored in the fridge.
- Explore more of VegKitchen’s No-Bake and Raw Sweets.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
Ashlee Piper is a governmental strategist, writer, and wellness coach living in Chicago. She owns All Is Wellness, a boutique plant-based lifestyle consultancy, and manages the Vegucated Schoolhouse Online Community, a free space that offers expert advice and support to thousands of people in transition to veganism. Her writing can be found in Ecorazzi, Reader’s Digest, Our Hen House, and Girlie Girl Army, and on her own vegan food and style website, The Little Foxes.