Rich Chocolate No-Bake Pie

Ok, so here's the chocolate version of my dreamy, Chilled BananaNut Pie. Oh man, is this rich. 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 Pie?

Rich Chocolate No-Bake Pie

Nut Crust Ingredients
5 fresh Medjool Dates
1 & 1/2 cups Cashews (unsalted)
3/4 Almonds or 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 & 1/2 tablespoons Cacao Powder
2 tablespoons Pure Maple Syrup
1 tablespoon Vanilla Extract

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