Wonderful Chocolate Pie
Submitted by chisholm1
Vegan chocolate pie with a cocoa-couscous crust, silky tofu chocolate cream filling, and roasted pecan topping. Dairy-free, egg-free, and naturally sweetened with sucanat and maple syrup.
YIELD
1 piePREP
30 minCOOK
10 minREADY
160 minThis is not your typical chocolate pie, and that’s exactly what makes it so interesting. The base is a cocoa and couscous mixture sweetened with sucanat that sets up into a dense, brownie-like layer. On top, silken tofu gets blended with melted chocolate chips and maple syrup until it’s impossibly smooth and creamy.
Roasted ground pecans bookend the whole thing, pressed into the base and scattered over the top for a nutty, toasty crunch. No dairy, no eggs, no refined sugar, and honestly you’d never know it.
Chill it in a springform pan until firm, then slice and serve cold. It eats more like a chocolate torte than a traditional pie.
Pro Tips
- Use firm silken tofu (not regular firm) for the smoothest, creamiest filling
- Roast the pecans until fragrant and slightly darkened for the best flavor in the crust
- Melt the chocolate chips slowly in a double boiler, stirring often to prevent scorching
- The full 2-hour chill is essential; the filling needs that time to set up sliceable
Ingredients
Directions
PIE SHELL: Roast pecans at 300℉ (150℃) for about 25 minutess.
Remove from oven, cool and grind in a food -processor for 5 to 10 seconds.
They should be the consistency of a course meal.
In a medium saucepan, stir together water, sucanat, cocoa and couscous.
Bring to a simmer and cook until thickened 5 to 10 minutes.
Add vanilla and stir well.
Spread mix into a 9 inch springform pan.
Pour the filling over the cake and top with remaining pecan meal.
Refrigerate the cake until set (about 2 hours).
Serve cold.
CHOCOLATE CREAM FILLING: Melt the chips in a small double boiler stirring often until chips are melted.
Transfer to food processor, add tofu, maple syrup, and blend until smooth.
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