Healthy Chocolate Silk Pie

Ingredients

Chocolate Crust:

• 1 cup raw pecans
• 1 cup dates pitted
• 3 TBS unsweetened cocoa powder
• 4 TBS unsweetened coconut
• 2 TBS honey or pure maple syrup
• ¼ tsp sea salt

Chocolate Silk Pie Filling:

• ½ cup roasted cashews soaked for at least one hour
• 1 ¼ cups chocolate chips melted
• 1 12.3-oz package firm silken tofu, drained
• 3 TBS unsweetened cocoa powder
• 6 TBS honey (or pure maple syrup)
• 2 tsp pure vanilla extract
• 2 TBS unsweetened vanilla almond milk
• ¼ tsp sea salt

Coconut Whipped Cream (optional):

• 1 14 oz can coconut cream
• ¼ cup powdered sugar
• 1/2 tsppure vanilla extract

Instructions

1. Place ½ cup of cashews in a glass bowl and pour boiling water over them until fully submerged. Let sit for one hour then drain.

To make the crust:

1. Very lightly grease a 9 or 10” deep-dish round pie plate. Set aside.
2. Place pecans in the container of your Vitamix blender. Blend until pecans are crumbly (about 15 seconds) starting on low speed increasing to high.
3. Add dates. Blend about 15 seconds, starting on low speed increasing to high, until mixture is crumbly.
4. Add the remaining ingredients and blend until the mixture turns a dark chocolatey brown, slightly sticks together but is still crumbly. Stop blending before it gets too wet and sticky.
5. Dump the mixture into the pie plate/baking dish and press into the shape of the pan.
6. Refrigerate the crust while you make the filling.

To make the filling:

1. Melt the chocolate (either on the stove or in the microwave), until smooth. Set aside.
2. Put all the ingredients into the container of your Vitamix and blend, starting on low speed and increasing to high, until the mixture is completely smooth.
3. Pour mixture into prepared crust and store in the fridge until chilled. This gets firmer and firmer, the longer it sits.

Coconut whipped cream:

1. Chill coconut cream in the refrigerator overnight and do not shake it.
2. Place the container of your standing mixer in the refrigerator to chill for at least 10 minutes (or longer).
3. Carefully opened the can of chilled whipped cream and transfer the top, thickened cream to the chilled mixing bowl. (save the liquid for a different use)!
4. Place whisk attachment on mixer and beat cream for about 30 seconds.
5. Add powdered sugar and vanilla and beat until creamy.
6. Taste and adjust sweetness if necessary.
7. Spread on top of pie immediately or store in an airtight container in the refrigerator and serve alongside the pie!

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