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Soy-free Silken Chocolate Pie to Blow Your Mind

This recipe began as a hunch. It grew in to an idea before working it's way in to a full blown culinary MOMENT. My Soy-Free Silken Chocolate Pie shouldn't work and it certainly shouldn't be a mind-blowing spoonful of silken creamy goodness. But it is.
Course Dessert
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 11 hours 3 minutes
Servings 8 servings
Calories 569kcal

Ingredients

Silken Chickpea Tofu

  • 200 grams dried chickpeas soaked overnight in water at least three inches above the chickpea layer
  • 500 ml waterSoy-free Silken Chocolate Filling
  • 340 grams 12 oz chickpea tofu 
  • 230 grams 8 oz dark vegan chocolate 
  • ½ cup 125 ml or 4.2 fl oz dairy-free milk (I used a chocolate almond milk)
  • 1 teaspoon 5ml vanilla extract
  • 2 tablespoons 40 ml or 1.35 fl oz maple syrup 
  • 1/2 cup 125 ml or 4.2 fl oz) almond butter

Pretzel Pie Crust

  • 125 grams 4.4 oz  pretzel, blitzed in a processor to bread crumbs
  • 110 grams 3.9 oz butter, melted
  • 2 tbs raw sugar or around 45 grams 1.6 oz

Instructions

  • To make the chickpea tofu, drain and rinse the soaked chickpeas and place them in a high-powered blender. 
  • Add the water and blend for around two minutes or until smooth and thick.
  • Place a medium saucepan on to your counter top and place a nut-milk bag or a muslin cloth inside. Pour the chickpea mixture into the bag and close the top. Using clean hands, twist and squeeze the bag until it release as much milk as you can. Set aside the bag and the remaining pulp.
  • Place the saucepan over low to medium heat and cook, continuously stirring, for ten minutes. The milk will thicken to a super thick custard consistency. If you are not sure, ten minutes of cooking is a safe bet.
  • Pour the mixture into a lunch-box style container with a lid. 
  • Leave on the counter without the lid to cool before placing it in the fridge to finish setting. Pop the lid on before it goes in to the fridge for at least two hours. 
  • To make a pretzel pie crust, preheat the oven to 170 degrees C. After blitzing the pretzels to a crumb, combine them, the sugar and the melted butter in a large bowl. Combine and press in to a medium pie (20cm or 7.9 inch) pan. 
  • Bake in the oven for 8 minutes. Remove from the oven to cool.
  • To make the soy-free silken chocolate filling, blend the tofu, almond milk, almond butter, vanilla and maple syrup until smooth and well combined. 
  • Melt the chocolate either in the microwave or in a double broiler over the stove and pour in to the blender.
  • Blend until all ingredients are smooth and silky. 
  • Pour the pie filling in to the pie crust and place in the fridge to set. The filling will be set in around three hours but a full day is better.
  • Serve with either a sprinkling of sea salt (trust me, it is divine) or a good dollop of whipped coconut  cream and fresh berries. 

Notes

You will need a decent blender, a small lunch box size container and a nut milk bag for this recipe. 

Nutrition

Calories: 569kcal | Carbohydrates: 51g | Protein: 14g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 30mg | Sodium: 334mg | Potassium: 650mg | Fiber: 9g | Sugar: 17g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 6.7mg