Toasted Coconut Chocolate Cream Pie

4 from 1 ratings

What may look like your average chocolate cream pie is so much more. This recipe tastes as indulgent as it looks, but is made with tofu for a healthier, protein-packed filling. Guaranteed to satisfy all sweet-tooth cravings. Recipe courtesy of Nasoya.

Servings

servings

Ingredients

coconut oil cooking spray
2 teaspoon chia seeds
6 teaspoon water
1½ cup quick cooking oats (gluten free if desired)
½ cup flax seed meal
¼ cup unsweetened shredded coconut
¼ teaspoon salt
½ cup coconut oil
¼ cup warm water
2 tablespoon agave syrup
½ cup vegan chocolate chips
1½ cup silken tofu, such as nasoya
3 tablespoon tablespoons agave syrup
1 tablespoon cocoa powder
1 teaspoon pure vanilla extract
toasted shredded coconut, fresh berries, and chocolate sauce, for garnish

Directions

Preheat the oven to 350 degrees F. Spray a large pie plate with the cooking spray and set aside.
In a small cup, mix together the chia seeds and water. Set aside and allow the chia seeds to form a gel, around 5 minutes. In a small bowl combine the oats, flax, shredded coconut, and salt. In another bowl, stir together the coconut oil, warm water, agave and chia seed gel. Combine the dry ingredients with the wet ingredients. Press the mixture into the bottom of the pie plate and place in the oven. Bake until lightly golden, 25 to 30 minutes.
Cool to room temperature.
Melt the chocolate chips, stirring continuously. (To melt, use a double boiler, saucepan, or melt in the microwave.) Add the melted chocolate, tofu, agave, cocoa powder, and extract to a food processor and blend until well combined and “fluffy.” Pour the mixture into the cooled pie crust and refrigerate until set, around 1 hour. Garnish with toasted shredded coconut, berries, and chocolate sauce.