Here's the Dish

healthy ANDI licious

Cloud 9 Icebox Chocolate Pie March 21, 2012

Cloud 9: Who knew tofu and chocolate would pair so well?

Cloud 9 Icebox Chocolate Pie
with creamy tofu & almond crumble crust

No one will guess your secret ingredient to lighten up this slice of chocolate indulgence–at least no one who hasn’t already used this secret ingredient in her own kitchen: tofu.

Ingredients
Pie Filling
–   1 cup semi-sweet chocolate chips
Vegan chocolate chips if  going dairy-free. Carob is a different flavor but not healthier–just different.

–   1 tablespoon unsweetened cocoa powder
–   1 teaspoon real vanilla extract
–   1 package tofu (calcium-fortified, organic)
–   1/4 cup almond milk

Crust
–   1 & 1/3 cup almond meal
–   2 tbsp olive or canola oil
–   2 tbsp brown sugar
–   2-3 tbsp warm water (more if needed)

**Nut-Free Version: Use a whole-wheat or spelt frozen pie crust and soy or regular milk instead of almond milk in the filling to go nut-free (instead of dairy or gluten-free). The frozen or ready-made whole-wheat pie crusts can serve as a quick , healthy version if you are not serving to gluten-free guests.

Method
Almond Crumble Crust
1) Preheat oven to 350°F.
2) Mix almond meal, oil,and sugar in medium bowl or right in the pie pan. Add water 1 spoonful at a time, as needed, until mixture becomes slightly moist but not watery.
3) Smooth mixture to form thin crust, covering bottom and sides of pie pan.
4) Bake for about 15 minutes at 350°F and set aside to cool. To speed up cooling process you can place baked almond crust in the freezer or fridge while you make the filling.

Icebox Chocolate Pie Filling
1) Melt chocolate chips in a microwave-safe ceramic bowl for about 1 minute and 30 seconds at power 80% in the microwave or in a saucepan on your stove top, stirring frequently.
2) Combine ingredients, including melted chocolate, in a blender or food processor and blend until smooth.
3) Pour well-blended filling into pie crust and allow to sit and “form” in fridge for a least an hour before serving. Store in fridge.

Soy Side Note: While I do think that tofu is often way overused as a go-to vegetarian, vegan, and dairy-free ingredient, I can’t deny that it serves this recipe beautifully. (For a vegan protein fix, try pairing complementary proteins instead of using soy daily. Yes, tofu is made out of soy.)

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