The secret ingredient in this ultra rich chocolate pie is tofu. Tofu is everywhere in Korea, so what a perfect way to use it if you don’t like eating it plain. This pie is gluten-free and made with a raw-nut pie crust. Maybe this doesn’t intrigue you, but it should because not only does it taste delicious, it’s much healthier than your typical chocolate mousse pie. The crust and filling for this pie are both made in a blender, seriously, how easy!
No-bake Blender Chocolate Pie
-1/2 cup almonds
-1/3 cup raisins
-1 Tbls agave nectar (or honey)
-1 1/2 cups semi-sweet chocolate chips (or 2-3 bags of mini chocolate chips – these are cheaper!)
-1 (300-330 g) package tofu, drained (See photo of my favorite kinds, ‘extra firm’ will make your pie thicker and ‘firm’ will make your pie more mousse-like, I used ‘firm.’)
-2 Tbls milk (soy, almond, regular… you choose based on your dietary needs)
-2 tsp instant coffee granules (I used 1 Starbucks Via packet)
-2 Tbls agave nectar (or honey)
-1 tsp vanilla extract or 2-3 drops vanilla concentrate
For the crust:
1) I recommend you toast your almonds first. However, to be truly ‘raw’ you can leave them un-toasted, but the flavor is much better when toasted. To toast- put your nuts in the oven at 200 degrees Celsius on a dry baking sheet or in a dry pan over medium heat for 5-10 minutes until slightly darker and fragrant. Careful not to burn, watch and stir often!
2) Combine the toasted nuts, 1/3 cup raisins and agave nectar in a blender and pulse until it starts clumping together. **This recipe works better with a food processor, but that is obviously not possible in Korea, so please be gentle to your blender, make sure you don’t overheat it, take your time pulsing! If your blender gets ‘stuck’ like mine, take a moment to turn it off and use a spoon to gently mix around the nuts to release the blade.
3) Dump the crust into a tin pie pan and smash into an even layer, it should look something like a cookie crust.
1) Combine the coffee granules, vanilla, agave nectar and milk together, set aside.
2) Melt the chocolate chips in a microwave safe dish in 3-20 second intervals, stirring in-between, until melted.
3) Put the tofu, melted chocolate, and milk mixture into a blender. Pulse at first and then blend until smooth, about 30 seconds to 1 minute until it looks like pudding. If the mix is not blending well, try adding 1 more Tbls of milk.
4) Pour the pie into the prepared pie crust.
5) Chill for 2 hours or until the pie is set. Enjoy.
Below are the ingredients used in this recipe. You can find the mini chocolate chips, vanilla concentrate, almonds, and tofu at Home Plus and the agave nectar at Costco or Home Plus.
For 1 Serving (1/8 of the pie): 260 Calories, 14 g Fat, 5.9 g Saturated Fat, 0 mg Cholesterol, 12.4 mg Sodium, 34 g Carbohydrates, 4.1 g Fiber, 26.4 g Sugars, 5.6 g Protein.