This is a delectably creamy vegan pie with a deep, rich chocolate almond flavor. I love it topped with soy whipped cream. This dessert will satisfy the most discerning chocoholic—guaranteed.
Recipe information
Yield
serves 8-10
Ingredients
CRUST
FILLING
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Prepare the piecrust by mixing the flour, almond meal, cinnamon, and salt in a bowl. In a separate bowl, mix the canola oil, agave nectar, and water. Pour the wet mixture over the dry ingredients and mix well. Press into a 9-inch pie pan and make a fluted rim. Bake for 20 to 25 minutes until golden. Let cool and set aside.
Step 3
To make the filling, place the soy milk and agar flakes in a small saucepan and bring to a simmer over medium-low heat, stirring often. Continue simmering until the agar flakes dissolve. Set aside.
Step 4
Melt the chocolate over a double boiler or in a glass bowl in the microwave on high for about 2 minutes. Stir well to melt all the chocolate. Place the soy milk mixture, chocolate, tofu, agave nectar, vanilla extract, amaretto, and almond extract in a food processor. Blend together until very smooth and creamy, scraping down the bowl occasionally, about 2 to 3 minutes Spoon the mixture into the cooled piecrust and refrigerate until set and firm, 2 or more hours. Garnish with chopped toasted almonds and soy whipped cream.
