Who knew a pie this smooth and silky could be totally dairy-free and vegan? The secret is coconut cream and tofu! This delicious holiday treat will satisfy your sweet cravings with no need for guilt.
1/4 cup Cocoa powder
1 cup Dates soaked
1 cup Pecans
Cacao nibs for topping
1/3 cup Cocoa powder
1 cup Coconut cream
1/2 cup Maple syrup
1 tsp Peppermint extract
16 oz Tofu
1/2 tsp Vanilla
Blend crust ingredients in a food processor.
Press into a spring-form pan lined with parchment paper. Set aside.
In a food processor or blender, blend filling ingredients until super creamy (2-4 minutes).
Pour on top of prepared crust and top with cacao nibs.
Thaw in the fridge for 2-4 hours before serving. Great with coconut whipped cream!
Serving: 1 slice