I’m not much of a dessert person. I really like to cook, but I’m not so much into baking. I think in the past it was because if I made a tasty treat, I could not stop eating it and would then feel sick and guilty. Now on a plant-based diet, I eat so much starch that my body never craves treats. That does not mean I don’t love them when I taste them, but I never taste them because I don’t feel like I want them. I made a huge sacrifice this month (haha!) and baked up a Mary McDougall style Wicked Chocolate Pie. I lectured the entire family that no one was to touch this pie until I took at picture of it because I would not be making one again for a long time since I’m just not a baker. While I was making it, my hubby, who still likes to give me a hard time about my plant-based cooking, was saying that he was not going to eat a pie with tofu in it. Well, I made the pie and got him to take a bite and he said, “This tastes exactly like the real thing. I can’t tell the difference.” Success! Give this pie a try for one of your holiday gatherings this year. You’ll be wickedly surprised!
This is a VERY RICH dessert to be savored on those most special occasions. Serve in small wedges and enjoy this delicious treat with friends!
Preparation Time: 60 minutes
Cooking Time: 60 minutes
Chilling Time: 2 hours
Servings: makes 1 9-inch pie
1/3 cup unsalted, roasted cashews
3 tablespoons Sucanat or brown sugar
3 tablespoons Wonderslim Fat Replacer (I could not find this ingredient so I blended 1:1 prunes with water and used 4 tablespoons)
½ teaspoon vanilla
1 cup unbleached white flour
dash of salt
2 cups vegan (non-dairy) chocolate chips
24.6 ounces (2 boxes) extra firm, low-fat silken tofu
3/4 cup Sucanat or brown sugar
1 teaspoon vanilla extract
dash of salt
1 cup thinly sliced almonds
¼ cup maple syrup
1 10-ounce bag frozen, unsweetened, raspberries, thawed
¼ cup sugar
Preheat oven to 350 degrees.
Lightly oil a 9-inch springform pan (side may be loosened and removed after baking).
Place the cashews in a food processor and grind until they resemble fine meal. Add Sucanat or sugar, Wonderslim, and vanilla. Process until well-combined. Mix the flour and salt in a medium bowl. Add the cashew mixture and mix well, beginning with a spoon and ending with your hands. Press this mixture into the bottom of the prepared pan. Bake for 15 minutes, until light brown. Remove from oven and set aside.
Place the chocolate chips in a double boiler and melt over barely simmering water. Place the tofu in a food processor and process until smooth. Add Sucanat or sugar, vanilla, and salt. Process again, then add the melted chocolate. Blend until smooth and creamy.
Lightly oil the sides of the pan above the baked crust, then scoop the chocolate mixture into the pan. Smooth out the top and bake at 350 degrees for 35 minutes. Remove from oven and let cool for 10-15 minutes. Run a knife around the inside of the pan to loosen the sides. Let the pie cool to touch, then refrigerate for at least 2 hours before serving. Remove sides before serving.
Place the maple syrup in a small saucepan and bring to a boil. Cook, stirring constantly for about 1 minute (this is very important), then add the almonds and continue to cook and stir over fairly low heat until the syrup has crystallized onto the almonds and the almonds appear dry (This will take at least 5 minutes. If the heat is too high, the sugar will burn and you will have a sticky, smelly mess.). Place on a baking sheet and allow to cool. Store at room temperature in a covered container.
Place the raspberries and sugar in a blender jar. Process until blended. Strain the sauce through a fine strainer, stirring often, to remove most of the seeds. Let the mixture sit in the strainer for at least 1 hour to allow most of the seeds to be removed. Discard the remaining sauce with the seeds. Pour the seedless sauce into a covered container and refrigerate until ready to use.
TO SERVE: Cut a small wedge of the chocolate pie and place on a dessert plate. Sprinkle a few of the almonds over the pie, then drizzle with a small amount of the raspberry sauce.
HINTS: Vegan chocolate chips are made by many different manufacturers. Look for ones that have no added milk or other dairy products. The chocolate chips may also be melted in the microwave. Follow the instructions for melting chocolate in your user’s manual. Be careful not to burn it. Chocolate chips are high in fat and make this a VERY RICH dessert. We only make this on special holidays (and everyone loves it!). Heather and Mary adapted this recipe from one in The Millennium Cookbook by Eric Tucker and John Westerdahl. Our friends, Ann and Larry Wheat, own the Millennium Restaurant in San Francisco and we have enjoyed this dessert there several times. There are many delicious, gourmet, vegan recipes in The Millennium Cookbook suitable for serving on special occasions. To find out more about the restaurant or to order the cookbook go to http://www.millenniumrestaurant.com.