Chocolate Coconut Dream Pie

When I first transitioned to a vegetarian diet, my family was very concerned about my protein intake. My dad in particular would incorporate protein powders, tofu, faux meats, etc. wherever he could; even in desserts. My favorite desserts were his baked chocolate tofu pies! I literally still have dreams about them- they are that good! He would mix up the flavors  each week by adding mint or peanut butter and the pies were always topped with a healthy dose of whipped cream. While this recipe is not baked, it reminds me so much of the pies he used to make. I can’t wait to play with this recipe and test out more traditional fruit flavors like lemon meringue and key lime as we get into the summer months!
 

Prep Time: 30 mins

Total Time: 3 hrs

Level: Easy

Ingredients: 

Graham Cracker Crust:

10 Graham Crackers (full sheets)

4 tbsp Vegan Butter (melted)

Filling:

14 oz Silken Tofu

12 oz Vegan Dark Chocolate Chips (melted)

1 cup Unsweetened Shredded Coconut (large flake)

⅓ cup Unsweetened Chocolate Almond Milk

1 tsp Coconut Extract

2-3 tbsp Maple Syrup (optional)

Directions:

Make Graham Cracker Crust:

1. In a food processor, blend graham crackers and melted butter until the graham crackers are fine crumbs.
2. Press the graham cracker and butter mixture into a 9-10 inch pie plate; starting with the bottom and moving slightly up the sides until it is firmly packed. Using a spoon or measuring cup helps keep the crust smooth and even!
3. Chill in the fridge for 1 hour.

Make Filling:

1. In a food processor, blend silken tofu, melted chocolate, coconut shreds, and almond milk until smooth.
2. Taste test! If looking for a sweeter filling, add 2-3 tbsp of maple syrup to the tofu mixture.
3. Pour the tofu mixture into the graham cracker crust. Use a rubber spatula to spread smooth.
4. Chill in the fridge for at least 2 hours before cutting. 
5. Optional, but I highly suggest topping your pie with extra coconut and some vegan caramel or whipped cream!

Enjoy!