This chocolate pie is absolutely delicious, decadent and something you should only make for a special occasion. It has passed the picky eater test and pleased everyone from wine bar patrons (I was the chef at a wine bar in Kennebunk, ME several years back) to children who were VERY picky eaters at a Personal Chef job I had. The Boyfriend likes it too. Not that he's picky. He's not... but he likes good food and won't say he likes something if he doesn't.
I am giving you a Chocolate Mint version, but feel free to eliminate the mint extract for a pure chocolate explosion. The coffee enhances the chocolate and you will not taste it.
Chocolate Mint Pie
- 12 oz package dark chocolate chips/chunks (I like Bakers Chunks.. they are vegan and available in most supermarkets)
- 2 tbsp coconut oil
- 2 tbsp dark french roast coffee or espresso (prepared, not the grounds)
- 16 oz silken tofu (I used Trader Joes)
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 1/2 - 2/3 cup white sugar (depends on how sweet you want it; start with 1/2 cup and add more if you need to)
- 1 tsp vanilla extract
- 1/2 tsp mint extract
- 1/2 tsp balsamic vinegar (I know it's odd, but it really enhances the flavor)
Prepared Chocolate Cookie Crust or if you are looking for a gluten free version, click here for instructions.
- Melt chocolate with coconut oil and coffee either in a double boiler over the stove or in the microwave. If you are using the microwave, start with 45 seconds, stir and repeat for 30 seconds until the chocolate is melted.
- In a food processor, add the tofu, cocoa, salt, sugar, extracts and vinegar.
- Process until smooth, then add the chocolate mixture
- Pour into prepared pie shell and chill for 4 hours.