Calories: 321 Proteins: 8 Carbs: 34 Fibers: 8 Fats: 13 Serves: 12 Total time: 4H 30M
For the chocolate pie filling:
12 ounces firm silken tofu
¼ to ½ cup milk of choice
1/2 cup almond butter
3-4 Tbsp agave syrup or honey
1 cup Cacao powder
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For the Crust:
24 chocolate sandwich cookies
3 Tbsp virgin coconut oil melted
Topping:
Shaved chocolate and powdered sugar
Chocolate Cookie Crust: In a food processor, blend cookies into crumbs. Pour in melted coconut oil and mix till the crumbs are wet with oil. Press into a pie plate and chill in the freezer for 10 minutes while making filling.
Chocolate Pie Filling: Blend the tofu, ¼ cup of milk, agave, almond butter, and cacao until smooth. It gets pretty thick so you might need to help it along with a spatula between blends and if too thick add a little more milk. Remember you want your filling to be thick like pudding so it will be set up in the pie crust.
Chocolate Pie Assembly: Pour filling into the crust, sprinkle with shaved chocolate and powdered sugar if desired, and chill for 4 to 8 hours. Cut and serve!
