vegan and gluten-free chocolate pie
I should probably be posting something for the 4th of July, but it’s really hard to be festive when we’re across seas, and the holiday falls mid-week. The mere thought of The 4th makes me miss home instantly—barbecuing, hanging out bare-legged in summer attire, the scent of sunscreen…Alas, there’s always Labor Day! But, if you are re in The States, just pop a few blueberries and red berries on top and voila!
Anyway, back to pie talk! This pie is pure DECADENCE. It’s the perfect dessert for a gathering as it can be prepared a day—or even two—ahead of time. Serve it chilled with a dollop of unsweetened coconut yogurt (this kind is my fav), or whipped cream, but only if it’s the real thing. I must give credit where credit’s due—my mom introduced me to this vegan and gluten-free chocolate pie recipe, so we have her to thank for that!
Sometimes it can be hard to put together a vegan & gluten-free dessert that satisfies people without food allergies. To avoid any pre-judgement, I usually avoid telling allergen-free guests there is tofu in this recipe until they try it. The look of disbelief on their faces is always satisfying.
If you make this recipe, please share you experience in the comments section below.
Bon appetit,
xx Mary
//Notes//
I used oat milk, but any unsweetened plant-milk will do. I don’t recommend hemp milk as the flavor is too strong for my taste.
I used Bob’s Red Mill Gluten Free All Purpose Flour, without any gum additives like xanthum or guar. Any flour will do here (it doesn’t necessarily have to be gluten-free).
When choosing a baking chocolate, try to find one with minimal ingredients and no emulsifier such as soy lecithin. I prefer the bar form over chips because bars tend to be higher quality chocolate for some reason. Either will probably give you the same effect, it’s just my preference. So in a pinch go with what you can find or have!
Vegan and Gluten-free Chocolate Pie
This vegan and gluten-free chocolate pie is pure decadence. It's simple to put together and can be prepared a day ahead of time. Serve it as is, or with a dollop of unsweetened coconut yogurt.
Makes: 8-10 slices
Prep time:
Cook time:
- 1 1/4 cups roasted, unsalted macadamia nuts
- 1/2 cup unsweetened, desiccated coconut
- 2 tablespoons maple syrup
- 2 tablespoons gluten-free flour
- 1/2 teaspoon flakey sea salt, plus more for garnish
- 3 tablespoons melted coconut oil
- 12.3 ounce package of extra firm tofu
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons unsweetened plant milk of choice
- 1 pinch of sea salt
- 2 tablespoons maple syrup
- 1 1/2 cups vegan dark baking chocolate in bar form, not chips
- Preheat the oven to 375 F. In a food processor, pulse the macadamia nuts until the are finely ground. Be careful not to over process or the mixture will turn to macadamia nut butter! In a medium mixing bowl, combine the ground macadamia nuts, dessicated coconut, flour and sea salt. In a small bowl, mix the melted coconut oil and maple syrup together; then, stir into the crust mixture.
- Next, press the mixture evenly into the bottom of a 9 or 10-inch pie or springform pan. Bake in the middle rack for 20-25 minutes, rotating halfway through cooking. Allow the crust to cool.
- In a food processor, combine the tofu, vanilla, plant milk, sea salt and maple syrup. Pulse until combined. Cut the chocolate bar into small chunks and transfer to a thick saucepan. Cook on extremely low heat, stirring often, until the chocolate has melted (be patient this takes time!). Alternatively, you can use a double-broiler method to melt the chocolate.
- Pour the melted chocolate into the food processor, along with the tofu mixture. Blend again until the chocolate is evenly distributed.
- Transfer the filling mixture onto the pie crust, using a spatula to evenly spread the top of the pie. Place the pie in the refrigerator for at least three hours or overnight. Top with flakey sea salt, then slice and serve with unsweetened coconut yogurt or whipped cream.
