French Silk Chocolate Pies

Happy Monday everybody! It’s a rainy, rainy day in central Iowa: a good day to stay inside…And guess what that gives me an excuse to do? Baking day! Time to create a brand new recipe, or two ;)

This past weekend, my cousin got married—yay! So, I was thinking to create a recipe in honor of the last couple days. Hmmmm, a recipe inspired by romance and sweetness. Sounds like something chocolate…chocolate and strawberries. Okay, there is something undeniably sexy about chocolate and red berries, don’t you agree? (If not, you may be on the wrong blog…) Here’s what I came up with: a chocolate French silk pie topped with homemade strawberry drizzle. A pie worthy of being served at a wedding. Wedding cake? Nah, I’ll have wedding pie :) It’s yummy, yummy, yummy! You wouldn’t believe it’s vegan: non-vegan approved, all people are suckers for this pie. Your recipe:

Ingredients:

6 mini pre-made graham cracker pie crusts (Keebler brand has good and tasty ones)

1 package Mori-nu firm silken tofu

1 cup dark chocolate chips (Ghirardelli brand are vegan)

1 tablespoon almond butter

1 teaspoon vanilla extract

2 tablespoons maple syrup

Directions:

Melt the chocolate chips in the microwave or over the stovetop, stirring frequently, being very careful not to burn.

Put the tofu in the blender and blend until it forms a thick batter. Add almond butter, vanilla, and maple syrup, blend until combined.

Pour melted chocolate into the blender, and blend very well until the pie filling is a consistent pudding texture.

Spoon the mixture from the blender into each of the pie shells and smooth out the tops, refrigerate for at least an hour (if you can wait!) before serving.

Top with strawberry drizzle (recipe below), vegan whipped cream, chopped strawberries, raspberries, extra melted chocolate, crumbled graham crackers...the options are endless!



Strawberry Drizzle Ingredients:

1.5 cups whole strawberries

2 tablespoons strawberry jam (I used sugar-free)

1/2 cup Splenda or sugar

Directions:

Puree the strawberries in a blender.

Add in strawberry jam and blend until combined.

Pour pureed strawberries and jam into a small saucepan, and stir in Splenda over low-medium heat, cooking for 3-5 minutes, stirring constantly so as not to burn.

The mix, obviously, will be very hot! Pour into a glass container and refrigerate until cool. Drizzle over your French Silk Chocolate Pies, and enjoy and indulge :)