Yummy Plants' Vegan Chocolate Pie

Instructions

Crust

1. Pour the macadamia nuts (or macadamia/ almond mixture) into the Vita-Mix or food processor. Barely process until just ground. It was about 5-8 seconds on setting 3 on my machine, You don’t want it to turn into nut butter, so if you’re not sure about the strength of your processor, just pulse it to have more control.
2. Add the pitted dates, coconut, cinnamon and nutmeg. Process until the dates are chopped into small pieces and the mixture begins to run up the sides of the machine.
3. Remove mixture from the machine and press into a 9” pie plate. Use your hands to press the crust into the pie plate, making the crust about ¼ to ½ inch thick.
4. Refrigerate the crust while you are making the chocolate filling.

Chocolate filling

1. Use a double boiler to melt the chocolate chips. The consistency should be smooth, creamy and lump-free.
2. While the chocolate is melting, place the tofu, maple syrup, vanilla and sea salt in your Vita-Mix or food processor. Process until smooth.
3. Once the chocolate is completely melted and smooth, add to the tofu mixture in your Vita-Mix or food processor. Blend a 5-10 seconds or until smooth.
4. Pour the chocolate filling into the pie crust shell. Scallop the top edges to make it look attractive.
5. Refrigerate for at least one hour so that the chocolate filling will be dense enough to slice.

Chef’s note: A Vita-Mix was used to prepare the raw crust. Your processing times may vary in another type of blender or food processor.

From Yummy Plants.