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Vegan Chocolate pie made with REAL Thin Crackers Sea Salt

Vegan Chocolate Cream Pie

Recipe by Karin Fisk | Prep Time: minutes
  •  Gluten Free
  •  Recipe
  •  Vegan

INGREDIENTS

Crust
  • 1 box REAL Thin Crackers, Sea Salt
  • ½ c. melted coconut oil (or butter if not vegan)
  • ¼ c. coconut sugar (or sugar of your choice)
  • Optional: ½ cup shredded coconut
  • Pinch of salt
Filling
  • 12 ounces silken tofu (firm or extra firm)
  • 1 ½ c. vegan chocolate chips
  • 2 tablespoons coconut cream (or milk of your choice)
  • ½ c. coconut sugar (or sugar of your choice)
  • ½ teaspoon vanilla extract (or powder or paste or fresh)
  • Pinch of salt
Topping
  • 1 can chilled coconut cream (or coconut whipped topping)
  • Shaved dark chocolate (optional)

PREPARATION

Crust

Preheat the oven to 350 (370 for high elevation).

Crush the crackers in a plastic bag, tapping with a rolling pin or mallet until coarse meal.

Pour the crumbs into a bowl and add the sugar and optional coconut, stirring to combine. Pour the melted oil over the mix and stir to combine.

Transfer to a 9” pie plate and press with hands to cover evenly. Use a glass or the bottom of a measuring cup to firmly press the crust in there as best as you can.

Bake for 15 minutes, or until the crust begins to brown.

Filling & Topping

Melt the chocolate and allow to cool slightly.

Puree the tofu, coconut cream, sugar, vanilla and salt in a blender or food processor until smooth.

Pour into the cooled crust and allow the pie to chill for at least 2 hours.

Whip the chilled coconut cream in a chilled bowl until stiff peaks form.

Spread on the top of the pie and sprinkle with chocolate shavings before serving.

INGREDIENTS

Crust
  • 1 box REAL Thin Crackers, Sea Salt
  • ½ c. melted coconut oil (or butter if not vegan)
  • ¼ c. coconut sugar (or sugar of your choice)
  • Optional: ½ cup shredded coconut
  • Pinch of salt
Filling
  • 12 ounces silken tofu (firm or extra firm)
  • 1 ½ c. vegan chocolate chips
  • 2 tablespoons coconut cream (or milk of your choice)
  • ½ c. coconut sugar (or sugar of your choice)
  • ½ teaspoon vanilla extract (or powder or paste or fresh)
  • Pinch of salt
Topping
  • 1 can chilled coconut cream (or coconut whipped topping)
  • Shaved dark chocolate (optional)

PREPARATION

Crust

Preheat the oven to 350 (370 for high elevation).

Crush the crackers in a plastic bag, tapping with a rolling pin or mallet until coarse meal.

Pour the crumbs into a bowl and add the sugar and optional coconut, stirring to combine. Pour the melted oil over the mix and stir to combine.

Transfer to a 9” pie plate and press with hands to cover evenly. Use a glass or the bottom of a measuring cup to firmly press the crust in there as best as you can.

Bake for 15 minutes, or until the crust begins to brown.

Filling & Topping

Melt the chocolate and allow to cool slightly.

Puree the tofu, coconut cream, sugar, vanilla and salt in a blender or food processor until smooth.

Pour into the cooled crust and allow the pie to chill for at least 2 hours.

Whip the chilled coconut cream in a chilled bowl until stiff peaks form.

Spread on the top of the pie and sprinkle with chocolate shavings before serving.

DID YOU MAKE THIS RECIPE?

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