Double Chocolate Pie!!

This is my version of Chocolate Covered Katie’s Ultimate Fudge Pie 🙂 By the way, I just bought her new cookbook, this girl’s a chocolate inspiration!

I made up my own crust that I prefer to use. This is vegan creamy dreamy chocolatey! The crust needs baking, but the pie is no-bake and tastes NOTHING of the tofu within. 🙂

Crust:
1 very ripe banana mashed
1tsp vanilla
1tbs cinnamon
2tbs Cocoa powder
1/4 cup chia seeds
2tbs ground flax
1-4 cup pepitas
1/4 cup slivered almonds
1/2 cup oats (gf)

Mix well, press into coconut sprayed pie pan.
Bake 350 for 11 min, it will smell so yummy chocolatey without any added sugar 🙂

Let cool, make filling!

Filling:
12oz package morinu firm tofu (i used the organic one)
1tsp vanilla extract
2 tbs almond milk
1tbs cocoa powder
1tsp cinnamon
1/4 cup chocolate chips melted
1/2 very dark chocolate bar melted

Blend on high speed till creamy smooth, turn into pie crust, and refrigerate, preferably overnight . The longer it sits, the thicker it gets! And PS, it TASTES more chocolatey after sitting overnight. SO thick like a mousse! MMMM.

I used 86% ghirardelli bar and 63% guittard chips because of I’m going chocolate, it may as well be good quality and super dark!

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