Rich Chocolate No-Bake Healthy Pie

January 3, 2013

Ok, so here’s the chocolate version of my Dreamy, Chilled BananaNut Pie. Oh man, is this rich. This chocolate pie tastes completely indulgent but is actually quite healthy when considering all things pie.

It’s all about tofu and chocolate, their powers combined. This creates a divine, ganache-type filling that satisfies every chocolatey craving you could possibly have. It’s intense. Intensely fabulous. Oh boy.


I made this rich chocolate no-bake pie for friends the other week, fooling one into enjoying tofu. I quite think his girlfriend was pleased about this, rationalising more tofu meals in the future. I can appreciate the hesitation about tofu in dessert, really I can. But know that Ben, who can be a little cautious when it comes to foreign ingredients in classic dishes, is mad for this pie. It’s all ganache goodness. So there you go, I think we can say that tofu and chocolate is a thing. An intense, luscious, wonderful thing. Everyone should be doing it.

Why not start with this Rich Chocolate No-Bake Healthy Pie?

Rich Chocolate No-Bake Healthy Pie

 

Nut Crust Ingredients

5 fresh Medjool Dates
1 1/2 cups Cashews (unsalted)
3/4 Peanuts (unsalted)
1/2 cup Walnuts
1/3 teaspoon Salt
2 tablespoons Unrefined Coconut Oil (in its liquid state)
2 teaspoons Pure Maple Syrup
 
Filling Ingredients
350g Dark Cooking Chocolate (70% cocoa)
400g Soft/Silken Tofu
4.5 tablespoons Cocoa Powder
2 tablespoons Pure Maple Syrup
1 tablespoon Vanilla Extract
 

Method

1. Remove the pits of the dates and then add to a food processor with the nuts. Blend until finely chopped. Add the salt, liquid coconut oil and maple syrup then pulse until combined. Pour into a 28cm springform cake tin and press firmly with your hands. Place in the freezer while you work on your pie filling.
2. Rinse your food processor to remove any remaining nuts. Over a double boiler, melt the chocolate. Pour the chocolate into the food processor along with the tofu, cocoa powder, maple syrup and vanilla. Blend until smooth. Taste and add more syrup for a sweeter filling and/or more cocoa powder for a richer filling.
3. Pour the filling into the pie crust and smooth the surface with a spatula. Cover with cling wrap and refrigerate until set (~1.5hrs).
4. To serve, remove the springform case and cut slices of pie. Top with berries and creme fraiche.
This pie is best eaten the day it is made, but will keep well in the fridge, covered, for up to five days (the crust will get soggy if kept any longer)
Heidi xo

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14 Comments

  • Reply Leah January 3, 2013 at 11:10 am

    This is one to bookmark for sure. Thanks Heidi xo

  • Reply Yasmeen January 3, 2013 at 2:35 pm

    I love this! love. it. We love tofu chocolate mousse in this house and this takes it to another level with the dates and nuts. Such a good post!

  • Reply Hannah January 4, 2013 at 9:46 am

    This is quite possibly one of the only ways that I would be interested in a chocolate dessert. You are, as ever, a queen.

  • Reply Heidi January 4, 2013 at 10:10 am

    Leah – you're so welcome!! Hope you like it.

    Yasmeen – thanks, lovely! I want to make more! & with avocado too.

    Hannah – you're too kind. Don't forget I'd happily have chocolate with orange…so I can't be that good 😛

    Heidi xo

  • Reply Not Quite Nigella January 4, 2013 at 10:17 pm

    I've heard that Oprah hates tofu but I bet this cake would make her literally eat her words on tofu! 😛

  • Reply Iron Chef Shellie January 5, 2013 at 10:10 am

    Tofu you say! Well if Ben approves I'm sure it's amazeballs! Looks fabulous 🙂 x

  • Reply The InTolerant Chef January 5, 2013 at 10:39 am

    Now this sounds decadent indeed! I have a friend with two daughters who are vegan and she needs a birthday cake for them, this will be perfect thanks 🙂

  • Reply Heidi January 5, 2013 at 11:38 am

    Lorraine – haha I hope so! I honestly do not see how it couldn't 🙂

    Michele – hehe thanks, lady!

    InTolerant Chef – oh wonderful!! Hope it goes well!

    Heidi xo

  • Reply Ashley January 9, 2013 at 6:12 pm

    Tofu and chocolate! What a curious endeavor, but it does sound delicious and sounds perfect for summer with the whole no bake thing. Thanks for sharing! 🙂

  • Reply Anonymous February 20, 2013 at 1:56 pm

    thanks for this. perfect way to indulge my sweet tooth without upsetting the dairy allergies.

  • Reply Anonymous February 20, 2013 at 1:58 pm

    thanks for this. perfect way to enjoy gooey chocolatey goodness without the dairy. me and my 2 asthmatic and highly allergenic kids thank you.

    • Reply Heidi March 4, 2014 at 1:55 pm

      you’re so welcome! x

  • Reply Lauren B March 4, 2014 at 11:29 am

    I made this last night and it was incredible. My mother in law didn’t believe that it had tofu until I made her read this recipe

    • Reply Heidi March 4, 2014 at 1:55 pm

      Woohoo! That makes me happy x

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