Vegan Mexican Chocolate Pie
Ingredients
For the crust
- 10whole graham crackers (approximately 5.5 ounces)
- 3tablespoons sugar
- 4tablespoons melted melted coconut oil
- 1tablespoon plain soy milk or almond milk
For the filling
- ¾cup sugar
- 1pound silken tofu
- 8ounces high-quality bittersweet or semisweet chocolate, melted (at least 60%)
- 1teaspoon vanilla extract
- 1 ½teaspoons ground cinnamon
- ¼teaspoon cayenne powder, or more to taste
- ⅛teaspoon salt
- Chocolate shavings (optional)
- Nutritional Information
Nutritional analysis per serving (12 servings)
275 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 4 grams protein; 91 milligrams sodium
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Preparation
For the crust
- Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
- Place the graham crackers in a food processor and process until finely ground, about 30 seconds (you should have about 1 1/4 cups of crumbs). Add the sugar and salt, drizzle over the melted coconut oil and soy or almond milk, and pulse until the mixture begins to clump together.
- Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm and slightly golden. Let the crust cool while you prepare the filling.
For the filling
- In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
- Put all ingredients except for chocolate shavings in a food processor or blender and purée until completely smooth, stopping machine to scrape down the sides if necessary. Pour into the cooled crust, and press a piece of plastic wrap directly to the top of the pudding. Chill until firm, at least 4 hours and up to overnight. If you like, garnish with chocolate shavings before serving.
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