Have we got the spring recipe for you! This chocolate raspberry pie is so simple to make—and made with a secret ingredient for a creamy, luscious no-bake chocolate filling.
We are big fans of our vegan chocolate pudding recipe, and we’ve taken that recipe to make a pie filling. With an oat and almond crust, it’s a dessert option that’s surprisingly rich in protein and fiber. A must-make!
Are you ready for the secret ingredient? It’s silken tofu! That’s right. Silken tofu, blended with chocolate and a little almond butter, creates a silky, creamy filling that’s perfect in this pie. If you like chocolate mousse or silken chocolate pie, you will love this one!
April is National Soyfoods Month, and it’s no secret that we’re big fans of soy. We’ve written blog posts about this food's health benefits, especially for kids. Soy is a nutritious source of protein, healthy fats, fiber, calcium (especially in calcium-set tofu), and choline. In fact, of all plant foods, soy is the richest source of choline which is one of the reasons we advocate it for plant-based diets.
Not only are soy foods healthy, they’re also incredibly convenient, palatable, and easy to
prepare for kiddos. Firm, extra firm, and super firm tofu is ready-to-eat and can be simply chopped, tossed with sauce or spices, and warmed up or even eaten raw.
Tofu readily takes on whatever flavor you want to add, or no flavor if that’s what your
kids prefer! In this vegan chocolate raspberry pie, silken tofu is pureed with melted chocolate and almond butter to create a smooth, pudding-like texture you won’t believe is made with tofu!
Ingredients for Vegan Chocolate Raspberry Pie
To make the oat crust, you’ll need rolled oats and almonds. Once pulsed into a fine meal, this DIY flour creates a nutty, tender crumb that forms the base of our pie. You’ll also need a little sugar and coconut oil to hold the oats and almonds together. The coconut oil is needed as a solid fat to help bind, but you can also use vegan butter.
For the pie filling, you’ll need:
4 ounces roughly chopped chocolate or chocolate chips
12 ounces silken tofu
2 tablespoons almond butter
2 tablespoons maple syrup (optional, for a sweeter pie)
Raspberries, for topping!
How to make this pie
To start, make the crust. Place the almonds and oats in the base of a food processor and blend on high until a fine meal is achieved.
Add in the melted coconut oil, and pulse on low until a dough is formed, stopping to scrape down the sides as needed. The mixture should be able to be easily pinched before your fingers and not crumble.
Pour the crust into a lightly greased 8-inch pie pan and press down. For ease, we recommend placing a piece of parchment paper on top of the crust and pressing down firmly using your hands or a flat object, like a drinking glass or can, until evenly distributed.
Bake for 20 minutes until golden brown. Remove and let cool.
Once the pie is cool, place the melted chocolate, silken tofu, and almond butter together in a blender and puree until very creamy, stopping to scrape down the sides as needed. For a sweeter pie, blend in the maple syrup.
Pour the batter into the cooled pie, then place it in the fridge to firm up for at least 1 hour.
Before serving, remove and place fresh raspberries on top.
Don't forget to garnish with delicious raspberries!
Time to enjoy a slice!
Tips for Success
For best results, you’ll want to use silken tofu. You can find silken tofu in the refrigerated section next to other types of tofu or in aseptic packaging in the aisles.
If you are new to silken tofu, it is made in a similar process to firm tofu, except that it’s coagulated without curdling the milk and left unpressed. This allows it to be easily mixed into dishes, like this chocolate pudding pie.
We hope you love this chocolate pie as much as we do! If you make it, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make our recipes makes our day.
Ingredients:
• 1 cup rolled oat
• 1 cup raw almonds
• 1/4 tsp 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 tablespoons maple syrup (optional, for a sweeter pie)
Raspberries, for topping!
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 at a time, then pulse a few times to combine. Continue to add the coconut oil into the mixture until a loose dough is formed. If the mixture is too dry, add in more coconut oil. You should be able to easily squeeze the mixture between two fingers and it sticks together.
Transfer the dough to your prepared pie pan and press down evenly to distribute. For ease, place a piece of parchment paper on top and use can 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 edges are golden brown. Remove and let cool.
While the pie crust is cooling, place the chocolate chips into a microwave safe bowl 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 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, if using. Puree until creamy, scraping down the sides of the blender as needed.
Pour into the cooled pie crust and place in the fridge until set, at least 1 hour. Garnish with fresh raspberries before serving.
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