Vegan Chocolate Pudding Pie

• Vegan
• Gluten free

• Produce

  • 1 cup Dates, pitted packed

• Refrigerated

  • 1/4 cup Non-dairy milk
  • 1 12.3-ounce package Silken tofu

• Canned Goods

  • 1/4 cup Applesauce

• Condiments

  • 5/16 cup Maple syrup

• Baking & Spices

  • 1/2 cup Cocoa powder
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1 cup Almonds
  • 1 cup Pecans

• Drinks

  • 1/4 tsp Coffee

Found on emilieeats.com

Description

Ingredients

• 1 cup almonds
• 1 cup pecans
• 1 cup pitted dates, packed
• ½ teaspoon salt, divided
• 1 12.3-ounce package silken tofu
• ½ cup cocoa powder
• ¼ cup + 1 tablespoon maple syrup
• ¼ cup applesauce
• ¼ cup non-dairy milk, such as almond or coconut
• ¼ teaspoon salt
• ¼ teaspoon coffee grinds (optional)

Directions

• In a food processor, place almonds, pecans, dates, and ¼ teaspoon salt. Process until coarse. If a dough doesnt form, add 2 tablespoons water; process until a slightly sticky dough forms.
• In a pie pan or springform pan, press the dough evenly along the bottom and sides. Make sure the crust is thick enough on the bottom.
• In a high-speed blender or food process, place tofu, cocoa powder, applesauce, maple syrup, milk, salt, and coffee grinds. Blend until completely smooth.
• Pour the filling into the crust and spread evenly. Refrigerate overnight for at least 12 hours.
• Serve with coconut whipped cream and dark chocolate pieces, if desired.