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Ingredients
Crust
- 1 ½ cups vegan chocolate cookies or digestive biscuits (crushed)
- ¼ cup melted coconut oil or vegan butter
Chocolate Tofu Filling
- 300 g (10 oz) silken tofu, drained
- 200 g (7 oz) dairy-free dark chocolate, melted
- ¼ cup cocoa powder
- ½ cup maple syrup or agave (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp coconut milk (for extra creaminess – optional)
Topping (Optional)
- Vegan whipped cream
- Fresh berries
- Shaved dark chocolate
Instructions
1. Prepare the Crust
- Mix crushed cookies with melted coconut oil.
- Press firmly into the bottom of a pie dish.
- Chill in the fridge for 20–30 minutes to set.
2. Make the Filling
- Add silken tofu, melted chocolate, cocoa powder, maple syrup, vanilla, salt, and coconut milk to a blender.
- Blend until completely smooth and creamy (very important—no lumps).
3. Assemble
- Pour the chocolate tofu mixture over the chilled crust.
- Smooth the top with a spatula.
- Refrigerate for at least 4 hours (overnight is best).
4. Serve
- Add vegan whipped cream, berries, or chocolate shavings before serving.
- Slice and enjoy chilled.
