Wicked Chocolate Pie
Prep: 60 minutes Cook: 60 minutes Chill: 2 hours
Serves:Makes one 9 inch pie
This is a VERY RICH dessert to be savored on those most special occasions. Serve in small wedges and enjoy this delicious treat with friends! I probably make this only twice a year, once for Thanksgiving dinner with friends and once for John's birthday.
- 1/3 cup unsalted, roasted cashews
- 3 tbsp Sucanat or brown sugar
- 3 tbsp prune puree
- 1/2 tsp vanilla
- 1 cup unbleached white flour
- dash salt
- Chocolate Filling:
- 2 cups vegan (non-dairy) chocolate chips
- 24.6 ounces extra firm, silken tofu
- 3/4 cup Sucanat or brown sugar
- 1 tsp vanilla
- dash salt
- Almond Topping:
- 1 cup thinly sliced almonds
- 1/4 cup maple syrup
- Raspberry Sauce:
- 10 ounce bag frozen, unsweetened, raspberries, thawed
- 1/4 cup sugar
Preheat oven to 350 degrees.
Lightly oil a 9-inch springform pan. (Side may be loosened and removed after baking.)
Place the cashews in a food processor and grind until they resemble fine meal. Add Sucanat or sugar, prune puree and vanilla. Process until well combined. Mix the flour and salt in a medium bowl. Add the cashew mixture and mix well, beginning with a spoon and ending with your hands. Press this mixture into the bottom of the prepared pan. Bake for 15 minutes, until light brown. Remove from oven and set aside.
Place the chocolate chips in a double boiler and melt over barely simmering water. Place the tofu in a food processor and process until smooth. Add Sucanat or sugar, vanilla, and salt. Process again, then add the melted chocolate. Blend until smooth and creamy.
Lightly oil the sides of the pan above the baked crust, then scoop the chocolate mixture into the pan. Smooth out the top and bake at 350 degrees for 35 minutes. Remove from oven and let cool for 10-15 minutes. Run a knife around the inside of the pan to loosen the sides. Let the pie cool to touch, then refrigerate for at least 2 hours before serving. Remove side before serving.
Place the maple syrup in a small saucepan and bring to a boil. Cook, stirring constantly for about 1 minute (this is very important), then add the almonds and continue to cook and stir over fairly low heat until the syrup has crystallized onto the almonds and the almonds appear dry. (This will take at least 5 minutes. If the heat is too high, the sugar will burn and you will have a sticky, smelly mess.) Place on a baking sheet and allow to cool. Store at room temperature in a covered container.
Place the raspberries and sugar in a blender jar. Process until blended. Strain the sauce through a fine strainer, stirring often, to remove most of the seeds. Let the mixture sit in the strainer for at least 1 hour to allow most of the seeds to be removed. Discard the remaining sauce with the seeds. Pour the seedless sauce into a covered container and refrigerate until ready to use.
TO SERVE: Cut a small wedge of the chocolate pie and place on a dessert plate. Sprinkle a few of the almonds over the pie, then drizzle with a small amount of the raspberry sauce.