Chocolate Almond Pie
I haven’t been particularly inspired by a recipe in a while. Wedding planning has suddenly consumed my life and we’ve been subsisting on an awful lot of turkey burgers, tacos and pizzas. I haven’t been pulled off the couch and into the kitchen with a new recipe in ages … until I ran across an idea for a healthy, no-bake chocolate pie in the recent issue of Eating Well magazine. The concept was so intriguing that it sent me immediately to the internet to research this idea. A healthy, no-bake dessert that still tastes good? Is that even possible?
A rich and creamy chocolate pie. No baking required if you use a pre-made pie crust and only calling for the most minimal 15 minutes of oven time if you venture to make your own. No added processed sugar, totally dairy-free and only a handful of ingredients. Oh and did I mention the entire thing takes almost no time at all to make? Can you say Perfect Summer Dessert?
Ok, now we have to make a deal. I will give you this amazing recipe but you have to promise me one thing: You can’t tell anyone what’s in the pie until after they have tried it. The moment you tell someone that you are serving them a Chocolate Almond Tofu Pie they grimace, snarl and roll their eyes in a way that says “no way am I eating anything with tofu in it.” But, if you whip up this pie while no one is looking (say you have to send your incredible fiance to the store to pick up the almond extract you ran out of, so you have the kitchen to yourself!) you throw the tofu and melted chocolate in the food processor and no one is the wiser.
Let the pie firm up in the fridge. Slice it up into as many pieces as you can manage (shoot for 12 slices). Casually hand one to the nearest family member and ask what they think. I promise this to you now, they will scarf down the entire piece and ask for another before you have a chance to tell them what’s in the pie! If you can taste the tofu in this incredibly chocolatey pie, then I’m a monkey’s uncle. Oh man, I wish I could send one of these pies to each of you just to prove how amazing this is! I can’t, so I’m asking you to take my word. Try it. You will like it. Trust me.
The recipe is perfect for a 9 inch pie or tart pan … well, I only seem to have a 10 inch tart pan so my tart came out a bit thinner. Also, since the majority of the flavor comes from the chocolate chips, choose the best quality you can afford! I went with 60% bittersweet Ghiradelli chips and the flavor was intensely chocolately. This recipe is very adaptable so feel free to mix in a 1/4 cup of strong coffee to give you a more mocha flavored pie. Oh, and by the way, this crust recipe uses olive or coconut oil instead of butter so the entire recipe is vegan-friendly. But don’t worry, you don’t have to tell anyone!
Chocolate Almond Pie
Yield: 1 9" pie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 2 1/2 hours
For the filling:
13 ounces dark chocolate chips
1 pound silken tofu, drained
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 tablespoon agave nectar or maple syrup
Sliced almonds, optional
For the crust:
3/4 cup whole wheat pastry flour
1/4 cup almond meal
1/3 cup rolled oats
1/2 teaspoon fine sea salt
2 tablespoons agave nectar or honey
1/3 cup plus 1 tablespoon olive or coconut oil
- To prepare the pie crust, preheat the oven to 350 degrees. Combine flour, almond meal, oats, salt, agave and oil in a large bowl. Stir to combine. Immediately press dough into a 9 inch pie dish or tart pan. Use your fingers to press the dough evenly up the sides of the pan. Bake 10-15 minutes or until slightly golden around the edges. Remove to a wire rack and let cool.
- To prepare the filling, place chocolate in a microwave safe bowl. Melt chocolate in the microwave in 30 second increments, stirring after each 30 seconds until chocolate is fully melted (usually about 1 1/2 - 2 minutes total).
- Combine tofu, melted chocolate, both extracts and agave nectar in a blender or food processor. Pulse until smooth, roughly 1 minute. Pour mixture into cooled pie crust. Top with sliced almonds, if desired.
- Refrigerate for two hours or until filling is firm. Slice into 12 slices and serve!