FOUR-INGREDIENT CHOCOLATE PIE

This chocolate pie is one of the easiest I’ve ever made. There are only four ingredients, and all of them can be snapped up at your local grocery store. For vegan chocolate chips, look at the ingredients and make sure they don’t say “contains milk.” I usually buy the Trader Joe’s or Guittard semisweet chocolate chips. For the piecrust, Keebler’s graham-cracker crust is a good bet.

From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

  • Yield: 1 pie

Ingredients

  • 1 (12-ounce) bag vegan semisweet chocolate chips
  • 1 (14-ounce) block silken (also called “soft”) tofu, drained
  • 2 teaspoons vanilla extract
  • 1 vegan graham-cracker piecrust
  • Optional Toppings
  • Fresh berries
  • Coconut whipped cream

Directions

  1. In a small, microwave-safe bowl, microwave chocolate chips for 45 seconds. 
  2. Mix with a fork until smooth. (If chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until chocolate is completely smooth.)
  3. In a blender or food processor, blend melted chocolate, tofu, and vanilla until creamy.
  4. Pour tofu-chocolate mixture into the piecrust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.

Note

TONI’S TIPS: If you don’t have a graham-cracker piecrust handy, you can crumble your favorite cookies or graham crackers and pack them tightly into the bottom of an 8-inch pie dish. Then pour the tofu-chocolate mixture on top of the crumbs and place the pie in the freezer.

TESTERS’ TIPS: “To make your own piecrust, use a sleeve of graham crackers, which has roughly ten, and pulse them in a blender or food processor until they crumble. Add ½ cup vegan butter to the blender or food processer and blend together. Using your fingers, press the graham-cracker mixture into the baking sheet.” — Lisa K. from New Orleans, LA 

ABOUT THE CHEF

Toni Okamoto

Toni Okamoto is the founder of Plant-Based on a Budget, the popular website, food blog, and meal plan that shows you how to save dough by eating veggies. She’s also author of the cookbook Plant-Based on a Budget and The Super Easy Vegan Slow Cooker Cookbook. Plant-Based on a Budget has been featured in Reader’s Digest, US News and World Report, and more. Toni’s also a regular presence on the FOX affiliate in Sacramento, where she teaches viewers how to break their meat habit without breaking their budget. Toni is a burrito enthusiast and spends her free time swing dancing across the county. She resides in Sacramento with her wonderful partner, Paul Shapiro.

  • Yield: 1 pie
  • Ingredients:
    • 1 (12-ounce) bag vegan semisweet chocolate chips
    • 1 (14-ounce) block silken (also called “soft”) tofu, drained
    • 2 teaspoons vanilla extract
    • 1 vegan graham-cracker piecrust
    • Optional Toppings
    • Fresh berries
    • Coconut whipped cream
  • Directions:
    1. In a small, microwave-safe bowl, microwave chocolate chips for 45 seconds. 
    2. Mix with a fork until smooth. (If chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until chocolate is completely smooth.)
    3. In a blender or food processor, blend melted chocolate, tofu, and vanilla until creamy.
    4. Pour tofu-chocolate mixture into the piecrust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.
  • Note:

    TONI’S TIPS: If you don’t have a graham-cracker piecrust handy, you can crumble your favorite cookies or graham crackers and pack them tightly into the bottom of an 8-inch pie dish. Then pour the tofu-chocolate mixture on top of the crumbs and place the pie in the freezer.

    TESTERS’ TIPS: “To make your own piecrust, use a sleeve of graham crackers, which has roughly ten, and pulse them in a blender or food processor until they crumble. Add ½ cup vegan butter to the blender or food processer and blend together. Using your fingers, press the graham-cracker mixture into the baking sheet.” — Lisa K. from New Orleans, LA 

    ABOUT THE CHEF

    Toni Okamoto

    Toni Okamoto is the founder of Plant-Based on a Budget, the popular website, food blog, and meal plan that shows you how to save dough by eating veggies. She’s also author of the cookbook Plant-Based on a Budget and The Super Easy Vegan Slow Cooker Cookbook. Plant-Based on a Budget has been featured in Reader’s Digest, US News and World Report, and more. Toni’s also a regular presence on the FOX affiliate in Sacramento, where she teaches viewers how to break their meat habit without breaking their budget. Toni is a burrito enthusiast and spends her free time swing dancing across the county. She resides in Sacramento with her wonderful partner, Paul Shapiro.

  • Credit:

    This chocolate pie is one of the easiest I’ve ever made. There are only four ingredients, and all of them can be snapped up at your local grocery store. For vegan chocolate chips, look at the ingredients and make sure they don’t say “contains milk.” I usually buy the Trader Joe’s or Guittard semisweet chocolate chips. For the piecrust, Keebler’s graham-cracker crust is a good bet.

    From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

 

 

 

 

 

 

 

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