An amalgam of at least three different recipes this is rich, indulgent, treat that can be fully vegan if desired. Varying the amount of coconut milk and whipping will adjust this from a thick tart to a more whipped pie. I recommend, dipping your knife in warm water before cutting each piece as it is sticky and rich.
Crust
- 2.5 cups of nuts (can be all one or better as a mix of walnut and pecan).
- 6-8 pitted dates. Can use figs or apricots or a mix.
- (If you can only find dried fruit just re-hydrate for an hour in warm water).
- Blitz nuts and dates together into a crumbly mix that hold together when pressed. Add a teaspoon of water at a time if needed, depending on the dryness of your fruit.
- Press the nut ‘crust dough’ into a lined tart or spring-form pan. The dough is sticky so lining the pan makes it much easier to remove.
- This can be a no-bake crust, but I like blind baking it at 350-degrees for 7-12 minutes to firm it up and give it a toasted nut flavor.
Filling
- 12 oz. chocolate chips (vegan if desired but any will work.) Also, go as dark as you enjoy for the chocolate.
- 1 can Coconut milk.
- Melt chocolate in double boiler with a can of coconut milk.
In a food processor:
- add 1 package of silken tofu.
- 2 Tbs Cocoa powder.
- 1/4C Maple syrup.
- 2 tsp Vanilla extract (adjust to taste).
- Melted chocolate mixture.
Blitz together and add to the cooled pie shell and refrigerate for 4 hours, overnight is better.
Take out of spring-form or tart pan (this is where lining the pan really helps).
Cut into slices and enjoy alone or with a whipped topping or a drizzle of strawberry coulee. This is indulgent so smaller slices go a long way.
Keep refrigerated.
Want to spice it up? add a shot of good bourbon to the mix when whipping.
Also, for a lighter pie add more coconut milk to the blitz before refrigeration.
