it tastes like heaven, its rich, its fudgey, it will satisfy any sweet craving, now this would be a big call for any sweet treat but here comes the unbelievable bit…… its healthy! full of protein, antioxidants and with only healthy fats, this chocolate pie has no sugar, no dairy, no wheat, it is vegan, low carb and much lower in calories than it seems….. it is approved for most diets but it sure doesn’t taste like it! go ahead and feel naughty anyway!
this is one of those desserts that is great for shocking the non-dieters!
For the filling:
- 275g silken or firm tofu (the firmer the tofu the more fudgey the cake, a softer tofu will make more of a mousse pie)
- 1 tsp carob powder
- 1/2 tsp cocoa powder
- 1/4 tsp combined spices such as cinnamon, nutmeg, chili powder (optional)
- scant 1/8 tsp salt
- 1 tsp pure extracts (i used mostly vanilla with a touch of caramel)
- 1/2-3/4 cup thick coconut cream (thai sensations seems to be the best brand for creating thick moussey cream, to do this put the can in the fridge overnight and it separates so you can scoop the thickest cream off the top) use 1/2 cup if the cream is runnier but you can use 3/4 cup if it is lovely thick mousse like cream, it is better if you can use more because this will result in more pie! but you don’t want to compromise the texture either!
- 227-300g good quality dark chocolate over 70% cocoa solids is best as this is usually dairy free and very low in sugar, use a bit more chocolate if it is a lower percentage of cocoa solids as this is where the richness comes from, if you are not worried about sugar then chocolate with a lower percentage of cocoa solids is usually higher in sugar but thus makes a sweeter pie. i usually use Whittakers Dark Ghana sante bars or Green and bBlacks 85% cocoa bars
- stevia extract or sweetner of choice, i put about 4 drops of stevia extract but you may use whatever you like or omit completely, simply taste test and adjust
- optional: extracts, flavorings, or liqueurs
- gelatin powder about 1-3tsp dissolved in 1/4 cup hot water (more if you are in a hotter climate or if your coconut cream is not very thick)
For the crust:
i will have to leave this bit up to your innovation, i tried to make a coconut flour base but didn’t get the ratios quite right and as a result it was very dry, i will try again next time i make it.
so for the crust your may let your creative juices flow and create your own, find another suitable crust recipe or omit the crust altogether.
this recipe is possibly a suitable crust for the pie, though i haven’t tried it myself as i am staying away from dried fruit, if you do use this one perhaps omit the cocoa so you don’t go into chocolate overload, but it is entirely up to you 🙂
For the topping:
- 2-4tsp gelatin powder (or vegetable glycerin for the vegan option)
- berries (i used frozen blueberries and raspberries)
- 1/4 cup hot water
“make this last”
dissolve the gelatin powder in hot water, sprinkle it in slowly whisking the entire time to ensure it is properly dissolved
blend frozen berries in a blender, add dissolved gelatin and blend again, the mixture should be bright, shiny and smooth
- if using a crust make this and push into a baking paper lined tin
- melt chocolate using a double boiler.
- throw the rest of the filling ingredients into a food processor and blend until super-smooth; my blender is pretty crap and it took a bit of scrapping down the sides, whizzing and mixing to get it to blend and as you can see in the photo some of the tofu did not completely blend and there are small bits of white, and while this was minimal enough not to notice in the taste of the pie i would definitely recommend trying to get it as smooth and blended as possible.
- pour filling into crust or lined tin and smooth down
- pour berry jelly glaze over the top, ensuring there is a smooth even layer over the entire pie
- place pie into fridge for at least an hour before serving but preferably 3-6hours