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.
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.