Chocolate Silk Pie by Michelle Hauser, MD, Chef
Updated: Oct 13
This is a super delicious and decadent dessert! It is made with silken tofu, yet no one will know this, I promise! Serve with fresh fruit.
1 cup (175 g) pitted dates, packed 1 1⁄2 cups (190 g) toasted walnuts or almonds
⅓ cup (40 g) Dutch cocoa powder
2 12-oz. packages (680 g total) firm silken tofu
1⁄4 cup (60 ml) maple syrup 2 tsp (10 ml) pure vanilla extract Pinch of salt, optional 2 1⁄2 cups (440 g) dark chocolate chips or chunks, melted
1 14.5-ounce (400 g) can full-fat coconut milk or coconut cream, refrigerated overnight
1⁄2 tsp (2.5 ml) pure vanilla extract Powdered sugar, to taste (generally, a couple tablespoons) or agave syrup Fresh berries or chocolate shavings, optional
1. Add dates to a mixing bowl and cover with hot water; soak 10 minutes. Then drain and set aside.
2. Crust: To make crust, pulse nuts and cocoa powder in a food processor until the mixture resembles a meal; remove from processor. Next, add drained dates and pulse until this resembles a slightly chunky paste. Add back in nut mixture and pulse just to combine. Dump mixture into an oiled 9- or 10-inch (23- or 25-cm) springform pan or 12-inch (30-cm) tart pan, cover with plastic and press to cover the bottom of pan and first 1 1⁄2 inches (3.75 cm) of 3. Filling: To make the filling, add tofu, maple syrup, vanilla extract, and salt (optional) to a blender and blend until completely smooth. Meanwhile, add chocolate to a glass mixing bowl and melt in the microwave by heating for 15 second increments then stirring repeatedly until chocolate is completely melted and warm to the touch. Pour chocolate into blender while running on low to combine then increase speed to whip and incorporate a little air which will lighten the mousse. Pour filling into prepared crust and refrigerate overnight. 4. Topping: Open can of coconut milk or cream and scrape solid portion of contents into a mixing bowl. If using coconut cream, use only 1/3 to 1⁄2 the can. Add vanilla extract and a couple tablespoons of powdered sugar or agave syrup and whip with hand mixer, stand mixer, or whisk until it resembles whipped cream. Adjust sweetness with more sugar as desired. Refrigerate if not using immediately. 5. Assembly: Remove pie from refrigerator and spread on or decorate with whipped coconut cream topping. Top with fresh berries or chocolate shavings as desired. Serve or refrigerate until serving.
* The coconut topping can weep, so it’s best to add this to the pie just before serving. Alternatively, you can omit the whipped topping altogether for a more healthful dessert (with a lot fewer calories and less saturated fat). * Pie crust can be made ahead and frozen. Alternatively, you can use a prepare chocolate wafer or graham cracker crust OR another nut-based crust with equally delicious results.