This is the newest website I’ve found that offers dairy-free recipes...Minimalist Baker.
Photo by Minimalist Baker
INGREDIENTS
Crust:
- 1.5 cups raw walnuts
- 1/3 cup unsweetened cocoa or cacao powder
- 1 heaping (packed) cup pitted dates, soaked for 10 minutes in warm water and drained
Filling:
- 12 ounces silken tofu, drained, patted dry
- 1 3/4 cups dairy-free semisweet chocolate chips
- 1/2 cup light or full fat coconut milk (or another dairy-free milk)
INSTRUCTIONS
- Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
- Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.
- Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides (see photo). Pop in the freezer to set.
- Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
- Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.
- Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.
Go here to find more about this pie and more recipes…
Jennifer Hallmark 