Chocolate Cream Pie

Creative Substitution for Chocolate Cream Pie

Tofu, avocado, banana, dates, and agave nectar instead of the cream, butter, eggs, and sugar for the filling. Nuts, coconut, and dates in place of the graham crackers, butter, and sugar for the crust. To top it all off, a creamy topping from cashews and strawberries instead of the heavy cream and sugar! Delicious and packed full of nutrients instead of the empty calories. This recipe is a NO BAKE and only requires a food processor OR mini-chopper and blender! The best part of this recipe is you could use a store bought crust or topping, if needed, while still gaining the benefits of the filling.

Serves 8. Keep in fridge. Place in freezer 15-30 minutes before serving.

CRUST 
3 tablespoons Pecans 
3 tablespoons Almonds 
4 tablespoons Walnuts 
¼ cup Oats 
5 tablespoons Coconut, shredded unsweetened 
8-10 Dates 

In a food processor, or mini-chopper if you do not own a food processor, combine all ingredients, except dates, until well blended then add the dates. Continue to process until mixture starts to stick together. Remove “dough” and press into a pie pan. Place in freezer.

FILLING 
½ block (7-9oz) Tofu, extra firm (drained/pressed, see instructions below) 
½ ripe Avocado 
1 ripe Banana 
6 Dates 
4 tablespoons Cocoa, unsweetened 
¼ cup + 2 tablespoons Almond milk, unsweetened vanilla 
¼ cup + 2 tablespoons Agave Nectar 
1 tablespoon Vanilla Extract 

PRESSING TOFU- drain your tofu, squeeze slightly to get some excess water out then set on a paper towel with another towel on top. Set something heavy on it (a pot or skillet weighted down with canned goods or whatever you have) switch out paper towels as needed. 15-45 minutes depending on how much time you have.

In a food processor, or blender, combine all ingredients until completely smooth. Remove crust from freezer and pour filling into crust.

TOPPING 
¼ cup Cashews (soaked for a few hours-overnight then drained) + 1 tablespoon warm water 
3 medium Strawberries 
1 ½ teaspoon Agave Nectar 
1-2 Dates 
½ teaspoon Vanilla Extract 

In a processor, or blender, blend cashews with warm water and vanilla. Get this blend as smooth as possible. Then add the strawberries, agave, and dates. Continue to blend until smooth and creamy. Remove pie from fridge and top with strawberry cashew cream.

 

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