2 (12.3 ounce) packages silken tofu
1 ½ cups vegan chocolate chips, melted
¼ cup unrefined cane sugar

Almond Crust:
2 cups almond meal flour
1 Tablespoon cornstarch
¼ teaspoon sea salt
3 Tablespoon unrefined cane sugar
¼ cup non dairy margarine
1 Tablespoon non dairy milk


To make the pie filling:

  1. You can melt the chocolate chips either in the microwave or the stove top.
  2. Use low heat and stir to a smooth consistency.
  3. Place all ingredients in a food processor.
  4. Blend until smooth.

To make the pie crust:

  1. Mix together almond meal, cornstarch, sugar, and salt.
  2. Pour melted margarine and non dairy milk into mixture and use a fork to combine.
  3. Pat almond mixture into a greased 9-inch pie pan.
  4. Pour blended pie filling on top of crust, cover and refrigerate at least 2 hours, preferably overnight.

Recipe Courtesy of Chelsea Lincoln



Courtesy of Chelsea Lincoln