Serves 6 to 8
An alternative to dairy-based creamy pies, this vegan version combines the rich flavors of coffee and chocolate. Serve topped with non-dairy topping or ice cream, or a handful of fresh berries.
Ingredients
1 cup water
1 teaspoon agar-agar flakes
2 teaspoons instant espresso
12 ounces firm silken tofu, well-drained
1 cup fancy grade maple syrup
1/4 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1 precooked vegan pie shell
Method
In a small saucepan, combine water and agar-agar flakes and bring to a boil. Gently simmer until agar has dissolved completely, about 5 minutes. Add espresso and stir until dissolved. Cool slightly.
In a food processor or blender, blend tofu, maple syrup, cocoa powder, vanilla, salt and cooled espresso mixture until completely smooth. Pour into the prepared pie shell. Refrigerate for several hours or overnight until firm. Serve topped with non-dairy topping.
Nutrition
Per serving (about 6oz/166g-wt.): 170 calories (20 from fat), 2g total fat, 0g saturated fat, 4g protein, 35g total carbohydrate (1g dietary fiber, 28g sugar), 0mg cholesterol, 140mg sodium
Tags: Make Ahead, American, Vegetarian, Vegan, Low Sodium, Low Fat, Dairy Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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