Chocolate desserts are my favorites. And when you can find creative and healthy ways to make such desserts without sacrificing the flavors and texture, then they become new favorites. Nothing says is like a guilt-free (well, almost) chocolate silk pie for me. Not only is it vegan but its a no-bake dessert as well! Most chocolate pie recipes that require some baking can be complicated and intricate. But it doesn’t get any easier than a no-bake vegan chocolate silk pie recipe. Its just as rich and flavorful without the excess amount of sugar, fat, and calories. I even include a gluten-free pie crust recipe as well which you would need to use the oven for but that’s it. You always have the option to use crushed cookies or graham crackers if you have a nut allergy. Serve with some fresh fruit, berries, or dollop a cherry on top of each slice. Or you can drizzle a bit of chocolate syrup and sprinkle with some nuts on top. As far as I’m concerned, this recipe is a winner thus far. And the longer it sits in the refrigerator, the deeper the flavors are. If you decide to freeze this pie, take it out of the freezer at least 5 minutes before serving.
For this recipe, you will need:
- 1 cup of walnuts
- 1 cup of pecans
- 1/3 cup of light brown sugar
- 2 tablespoons of trans-fat free margarine melted
- 16 oz of dark chocolate broken up
- 2 tablespoons of trans-fat free margarine
- 1/4 cup of coffee
- 2 8 oz. containers of tofutti cream cheese at room temperature
- 1 teaspoon of vanilla
- 1 tablespoon of chocolate liqueur
- 1/3 cup of sugar
- Pinch of salt
Preheat oven to 350 degrees. Pulverize walnuts and pecans in a food processor. Mix with margarine and brown sugar. Spread evenly over the base of a 9 inch spring-form pan. Bake for 10-15 minutes. Remove from oven and set aside to cool. Melt chocolate with margarine in a heat proof bowl sitting over a pot of steaming water. Once melted, whisk in coffee, and chocolate liqueur. Set aside. In another bowl, whisk cream cheese, sugar,salt and vanilla until well combined. Fold in the chocolate mixture with the toffuti mixture. Transfer to the spring-form pan. Cover top with plastic wrap and refrigerate for a couple of hours or overnight.
Yields 8-10 servings