6 Ingredient Vegan Chocolate Silk Pie

6 Ingredient Vegan Chocolate Silk Pie is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 12 and costs $1.16 per serving. One serving contains 302 calories, 6g of protein, and 21g of fat. Head to the store and pick up cacao powder, full fat coconut milk, silken tofu, and a few other things to make it today. 1792 people have tried and liked this recipe. It is brought to you by Minimalist Baker. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 50%, this dish is solid. Similar recipes are Chocolate French Silk Pie (Copycat Bakers Square's French Silk), Vegan Chocolate Peanut Butter Silk Tart, and Chocolate Silk Pie.

Servings: 12

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides (see photo). Pop in the freezer to set.Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.

 

Step by step:

1. Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal.

2. Remove and set aside.

3. Place soaked dates in the food processor and process until small bits remain and it’s sticky.

4. Add back in the walnut-cocoa meal and process until well combined.

5. Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal.

6. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides (see photo). Pop in the freezer to set.Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.

7. Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.

8. Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.

Nutrition Information:

covered percent of daily need