Chocolate Cream Pie

Dessert may be the best part of any meal. I like to make mine in a way that you don’t feel guilty about eating it afterwards. The silky smooth chocolaty pie below is dairy free and much lower in fat than a regular cream pie. The secret ingredient here is silken tofu, but you’d never know it. The tofu gives the pie its moussy mouth-feel, while adding some protein and fiber. The walnut and oat-based crust supports the chocolate cream, and the cashew cream on top sandwiches together the dessert perfectly.

I actually made this for Christmas Eve dinner, but haven’t had much time to post it. I recently moved to New Orleans to begin Graduate School at Tulane University. The city is beautiful and I can’t wait to try some of the local cuisine. 
Chocolate Cream Pie



  • 1 cup oats
  • 1 cup walnuts
  • 2/3 cup brown rice flour
  • 1/2 cup extra virgin olive oil
  • 4 tbl maple  syrup


  • 8 oz chocolate chips
  • 12 oz silken tofu
  • 1 tsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2 tbl almond milk
  • 1/8 tsp salt

Cream Topping

  • 1 cup cashews, soaked in water for 3 hours
  • 1/4 tsp vanilla extract
  • 1.5 tbl maple syrup
  • pinch sea salt
  • 1/2 cup almond milk
  • 1/2 tbl melted coconut oil (you need this to help solidify the cream)

Directions (crust):

  • In a food processor combine the oats, walnuts, and brown rice flour. Once the mixture is sandy in texture, stir in the oil and syrup.



Directions (filling):

  • Melt the chocolate chips in the microwave. Add the melted chocolate and remaining filling ingredients to  a food processor. Blend the ingredients until smooth.



  • Pour the filling mixture into the pie pan and spread out evenly. Place the pie in the refrigerator for a few hours to allow the filling to solidify. While the pie is in the refrigerator, blend up the cashew cream.




Directions (Cream Topping):

  • Place the soaked cashews in a high-powered blender/food processor (I used my Vitamix). To the blender add the vanilla extract, maple syrup, salt, and almond milk. Blend the ingredients until pureed, then add the coconut oil. You can add more almond milk if you want the cream thinner. The mixture will thicken up if you place it in the refrigerator (due to the coconut oil).
  • Once the pie has solidified, spread a layer of cashew cream topping on the pie.



Slice your pie up and serve. You’ll be amazed how delicious it tastes!


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