This pie has it all. It's full of chocolate flavor, has a silky-smooth texture, and it's also gluten-free. Also, to make this pie vegan, be sure to use vegan chocolate chips. With this fantastic pie recipe, everyone gets to indulge.
1 cup pitted dates
1 cup almonds
1/3 cup walnuts
1/3 cup cacao powder or unsweetened cocoa powder
1/4 teaspoon salt
112.3-oz. package firm silken tofu
1 1/3 cups chocolate chips, melted
3 tablespoons pure maple syrup or raw agave
2 tablespoons dairy or nut milk of choice
1 teaspoon vanilla extract
2 teaspoons cacao powder or unsweetened cocoa powder
Scant 1/8 tsp. salt
How to Make It
Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients plus 1 Tbsp. water in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides. Freeze until set, at least 4 hours.
Make filling: Combine filling ingredients in a food processor or blender; process until completely smooth. Pour into prepared piecrust. Refrigerate, uncovered, for at least 6 hours to firm up. Refrigerate any leftovers in a covered container for up to 4 days.
Adapted from Chocolate-Covered Katie, by Katie Higgins. Copyright 2015 by Katie Higgins. Used with permission from Grand Central Life & Style.