vegan & gluten-free recipe: chocolate silk pie

Crunchy almond crust, impossibly smooth dark chocolate silk center, fresh, juicy strawberry topping. I seriously dare you not to fall in love with this impossibly simple pie. If you’re quick at cleaning and slicing strawberries and can multi-task, you can have this pie done in 15 minutes. Seriously. And it only needs about two hours to set up in the fridge (if that, you can speed it up with about 30 minutes in the freezer). So, it’s perfect to make for last minute dinner guests or a party you forgot you were crashing. It’ll also keep in the fridge very well for three or four days, but note the strawberries won’t look as lovely and the crust will begin to get soggy. But, still worth demolishing.closeslice

pie_ingredients


piefilling pietopping

5.0 from 1 reviews

chocolate silk pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
for the gluten-free crust
  • 2 cups almond meal or flour
  • ¼ cup neutral oil (like grape seed)
  • ¼ cup light agave
  • ¼ t sea salt
  • ½ t baking soda
for the chocolate silk filling
  • 1 12 ounce box of firm silken tofu (like Mori Nu)
  • ½ cup plain, unsweetened almond milk
  • 2 T corn starch or arrowroot
  • 2 T dark cocoa powder
  • 10 ounces (1 bag) of semi-sweet or dark chocolate chips
  • 1 t vanilla extract (or almond)
for the strawberry topping
  • 1 quart of fresh strawberries, clean, dried, hulled, and sliced thin
  • 1 t dry sugar (optional)
Instructions
to make the crust
  1. Preheat oven to 350 degrees F.
  2. Lightly oil a 9″ pie plate.
  3. Pulse everything in a food processor until well combined and starting to pull away from the sides (see photo).
  4. Press into the lightly oiled 9″ pie plate.
  5. Bake on center rack for 10 minutes.
  6. (The crust is also great raw if you’d like to skip this step).
for the chocolate silk filling
  1. Whisk the corn starch or arrowroot and cocoa powder into COLD almond milk (or non-dairy milk of your choice).
  2. Heat milk mixture over medium in a small sauce pan until just boiling.
  3. Remove from heat, pour in chocolate chips (chunks of a real chocolate bar work great, too, just be sure to chop it really well first).
  4. Whisk quickly and vigorously until all of the chocolate is melted and the mixture is thick, but smooth.
  5. In your food processor, mix the silken tofu with the chocolate mixture on high for one to two minutes until very, very smooth.
to assemble the pie
  1. When the crust has mostly cooled, pour your chocolate filling in and spread even with a spatula.
  2. Refrigerate for one hour to set the chocolate filling.
  3. Evenly distribute your sliced strawberries as neatly or not-neatly as you please all over the top and then refrigerate until ready to eat (at least another hour is best).
  4. Refrigerate

pie_whole

 

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1 Comment

  1. Wow! Erin, that looks incredible! I have to try it soon! :)

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