Vegan Chocolate Raspberry Pie
Vegan Chocolate Raspberry Pie! This lightly sweetened pie is high-protein and made with a secret ingredient. With a healthy oat and almond crust, this chocolate pie is a must-try!
Servings: 8 slices
Equipment
Ingredients
- 1 cup rolled oats
- 1 cup raw almonds
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 5-6 tablespoons melted coconut oil
- 4 ounces roughly chopped chocolate or chocolate chips
- 12 ounces silken tofu
- 2 tablespoons almond butter
- 2 teaspoons maple syrup, optional for a sweeter pie
- 1 pint fresh raspberries, for topping
Instructions
- Preheat the oven to 350 degrees F. Lightly spray an 8-inch pie pan and set aside.
- Add the oats, almonds, salt, and sugar to the base of a food processor and mix until a fine meal is reached.
- Add in the melted coconut oil, 2 tablespoons ata time, then pulse a few times to combine. Add coconut oil to the mixture until a loose dough is formed. If the mixture is too dry, add more coconut oil. You should be able to squeeze the mixture between two fingers easily, and it sticks together.
- Transfer the dough to your prepared pie pan andpress down evenly to distribute. For ease, place a piece of parchment paper ontop and use ca an or drinking glass to help press the dough down. It should not be crumbly. Place in the oven and bake for 20 minutes or until the edges are golden brown. Remove and let cool.
- While the pie crust is cooling, place the chocolate chips into a mmicrowave-safebowl and microwave for 30 seconds. Remove and stir well, then place back in the microwave for 30 more seconds, then remove and stir well. Continue as needed until the chocolate is fully melted, taking care not to heat more than 30 seconds at a time.
- Transfer to the base of a blender along with the silken tofu, almond butter, and maple syrup. Puree until creamy, scraping down the sides of the blender as needed.
- Pour into the cooled pie crust and place in thefridge until set, at least 1 hour. Garnish with fresh raspberries bbefore serving