Vegan Chocolate Pie
Ingredients
The Pretzel Crust
-
3 ½
cups
whole mini pretzels or thin pretzel sticks
-
½
cup
unsalted butter or vegan butter
-
3
tablespoons
granulated sugar
The Chocolate Mousse Filling
-
12
ounces
soft, extra soft, or silken tofu
-
1
cup
frozen banana slices
-
½
cup
almond butter or other nut butter
-
¼
cup
unsweetened chocolate almond milk
-
¼
cup
unsweetened cocoa powder
-
8
ounces
good-quality chopped dark chocolate or chocolate chips
Optional Toppings
-
to taste
whipped coconut cream
-
to taste
chopped chocolate
-
to taste
extra crushed pretzels
Instructions
- Preheat the oven to 350°F and prepare the pretzel crust by pulsing pretzels in a food processor until fine crumbs form.
- Melt the butter and mix it with the pretzel crumbs and sugar until combined, then press into a pie dish and bake for 8 minutes.
- Allow the crust to cool completely in the freezer or refrigerator.
- Blend the tofu, frozen banana, almond butter, chocolate almond milk, and cocoa powder until smooth.
- Melt the dark chocolate and add it to the blender, blending until fully incorporated.
- Pour the filling into the cooled crust and smooth the top.
- Refrigerate the pie until set, at least 6 hours or overnight.
- Serve with optional toppings and enjoy.
Nutrition Facts (estimated)
Servings
12 slices
Calories
377
Total fat
23g
Total carbohydrates
37g
Total protein
8g
Sodium
20mg
Cholesterol
21mg
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