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Vegan Chocolate Cream Pie Recipe

   
 

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     Vegan Chocolate Cream Pie

Category   Desserts - Breads
Sub Category   None

Ingredients
Crust-
1 cup Oats
cup Coconut (unsweetened flakes)
2 tablespoons Coconut Oil (plus extra to grease the pie plate)
2 tablespoons Maple Syrup
Chocolate filling-
1 lb Silken Tofu (drained)
8 ounces Unsweetened Chocolate (chopped)
 
cup Maple Syrup (you can add more a tablespoon at a time if you like it sweeter)
Vegan Coconut Whipped Cream (See recipe below)

Instructions
Preheat the oven to 350 To the bowl of a food processor add the oats and coconut and process until the texture of graham cracker crumbs Add the coconut oil and maple, process until evenly mixed Grease up a 9 inch pie plate with coconut oil (with a brush or paper towel) Add the crust to a pie plate Press the crust using your fingers, the back of a spoon, or the bottom of a measuring up until evenly coated on the bottom and up the sides and well pressed Bake for 15 minutes or until golden brown Set aside to cool While the crust is cooling, rinse the food processor bowl and then add the tofu Process until smooth While the tofu is processing, melt the chocolate in a microwave safe medium bowl Add the melted chocolate quickly to the tofu while the processor is off, then turn it back on and let run until completely incorporated (you need to work quickly to prevent the chocolate from hardening)
Add the maple and process until incorporated Pour the chocolate and tofu mixture into the crust and spread it evenly Cover and refrigerate (about 1-2 hours or overnight) Slice and serve!!!!!!
Vegan Whipped Cream (Coconut Whipped Cream) Ingredients 1 (14 oz) can Coconut Milk 1 teaspoon Vanilla Extract Instructions Place the can in the refrigerator overnight Open the can and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can) In a large bowl, whip the coconut cream on high until medium/firm peaks form (you can pull the whip out and turn it up and the peak stays put) Enjoy!! Lasts for about 3 days in the fridge, but will need a stir or rewhip


Originally Submitted
6/5/2013





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