FATHER'S DAY Vegan Chocolate Cream Pie | The Wicked Kitchen

Happy Father's Day to all the dads out there! In this episode of The Wicked Kitchen, Chad is joined by his son to whip up a super simple VEGAN CHOCOLATE CREAM PIE! Only a few ingredients to make this silky, chocolatey, delicious dessert and it's a great recipe to let the kids help out with to make a special treat for dad!

Full recipe below!

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Full Recipe:
Chill time: 1 hour

INGREDIENTS

CRUST:
1.5 cups raw pecans
4 Graham crackers, broken up
.25 cup maple sugar
1.5 tbsp coconut oil
.5 tsp sea salt

FILLING:
2 packs firm silken tofu
2.5 cups Vegan Chocolate Chips, semi sweet dark
1 tsp Vanilla
3 Tbsp Maple sugar
.5 tsp sea salt

Raspberries for garnish
INSTRUCTIONS

Blitz Pecans and maple sugar in a food processor, pulsing until it forms a fine mince for the crust, set aside in a bowl.

Break up graham crackers and salt into the food processor and pulse until they form a fine crumb. Add coconut butter and salt and pulse again. Add to bowl with pecans and mix to combine thoroughly.

Preheat oven to 350ºF.

Place chocolate chips on a baking sheet lined with baking paper. Place oven until just melted, only 4-5 minutes max.

Spoon crust mixture into a pie pan and press across the bottom and sides. Chill in the fridge.

Remove chocolate chips from oven and place in food processor with tofu, vanilla extract, salt and maple sugar. Blend into a cream consistency.

Take pie crust from fridge and pour in the chocolate cream. Use a spatula to evenly distribute across the base. Chill in the fridge for an hour at minimum to set.

Dip a sharp knife in hot water and slice the pie into pieces. Serve with fresh Raspberries.

Note:
You can use any sweetener you desire.
Make extra for layering up in parfaits during the week!
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