Vegan Chocolate Pie

• Vegan
• Gluten free

• Produce

  • 1 cup Figs, dried

• Refrigerated

  • 1 cup Silken tofu puree

• Baking & Spices

  • 2 cups Chocolate chips, dairy-free
  • 1 tbsp Cocoa powder
  • 3/4 cup Silk soy vanilla creamer

• Nuts & Seeds

  • 1 cup Pecans, natural or raw

Found on namelymarly.com

Description

Directions

• Place the figs in a food processor and pulse until the figs are broken down into small bits
• Add the nuts and cocoa powder. Pulse this reaches the consistency of course sand. Also, you should be able to grab a pinch and to press it together and it stays put. If not, pulse for a bit longer.
• Spray your pie plate with cooking spray and pour the pecan crust into the bottom and press firmly against the edges of the pan, up across the edges too. Set aside.
• Wash out the food processor bowl and add the silken tofu puree
• Place the chocolate chips in a microwave-safe bowl and heat for one minute. Stir and if theyre still lumpy, heat for another 30 seconds or so. Stir until smooth. Pour melted chocolate chips in with the silken tofu. Add the Silk Soy Vanilla Creamer and pulse until smooth, about 20 seconds. Remove the lid and push down anything on the side of the bowl. Pulse again until smooth.
• Pour the chocolate cream mixture into the pie crust, distributing equally. Refrigerate for an hour (or longer) before serving.

Nutrition