Chocolate Cream Pie
Cuisine: Dessert
Prep time: 
Total time: 
Serves: 1 tart
 
Ingredients
Filling
  • 7 oz. extra-firm tofu
  • ½ cup cocoa powder
  • ½ cup honey
  • 1 tsp. vanilla
  • Pinch of salt
  • 4 oz. semi-sweet chocolate, melted
  • 3 tbsp. coconut sugar
  • ½ cup coconut milk
Crust
  • 2½ cups crushed pretzel crumbs (sub gluten-free if desired) *
  • ½ cup coconut oil
  • 2 tbsp. coconut sugar
Instructions
  1. Place the tofu between two towels and place something heavy on top to remove excess moisture.
  2. In a small bowl, mix together pretzel crumbs, coconut oil, and coconut sugar. Press the mixture into a 9 inch tart shell and refrigerate for 30 minutes.
  3. Place tofu, cocoa powder, honey, vanilla, salt, melted chocolate, and coconut sugar and blend until smooth. Drizzle in the coconut milk while it's blending and blend until smooth.
  4. Pour the chocolate mixture into the prepared tart shell. Refrigerate for 4 hours or until firm.
  5. Top with sliced strawberries if desired, slice, and serve. This tart should be refrigerated until ready to serve.
  6. Enjoy!
Notes
* I use a food processor to crush mine, you want a super fine crust.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chocolate-cream-pie/