Here's the recipe from Carrie on Living:
Be forewarned - this is a vegan recipe, so it has tofu in it. I am not a vegan, and I don't like tofu, but I can't get enough of this pie, so it's definitely worth a try!
Ingredients
- For crust:
- 1 cup unsweetened shredded coconut
- ⅔ cup dry almonds
- ⅛ teaspoon sea salt
- 1 cup pitted dates
- For filling:
- 1 12-ounce package organic silken tofu
- 1½ cups pitted dates
- ½ teaspoon vanilla extract
- ½ cup cacao
- ⅓ cup peanut butter
- ¼ cup unsweetened soy milk
Instructions
- Crust: Combine the coconut, almonds, and salt in a food processor and pulse until the nuts are finely ground.
- Add the dates, 2 to 3 at a time, pulsing between additions until well-incorporated and the mixture is crumbly but slightly sticky.
- Transfer to a 9-inch pie plate or tart pan with removable bottom. press the mixture thinly, firmly, and evenly onto the sides and bottom of the pan.
- Place the pan in the refrigerator while you make the filling.
- Filling: Combine tofu, dates, vanilla extract, cacao, peanut butter, and soy milk in a high-speed blender and process until smooth.
- Use the tamper if necessary to push the ingredients into the blade.
- Pour the blended mixture over the crust and use a spatula to smooth the top.
- Place entire pie into the refrigerator for at least two hours before serving so filling can firm up.
- Serve cold.
Enjoy!
