French Silk Pie

Today I woke up wanting a French Silk Pie and by 10am Rowan and I were covered in cocoa powder making one. I love sweets but I don’t always love making them the traditional way. I love finding ways to incorporate healthier ingredients. This pie is SO delish you would never know it wasn’t the real deal. It has zero refined sugars and zero eggs or butter (except for the crust!) I used a pre-made crust that I had in the freezer, which was a traditional crust pie crust that you bake and then fill with your pie mixture then refrigerate until the pie is cold, silky and HEAVEN. I’m so excited to share this recipe - enjoy!

What you need:

Pie crust (I used a pre-made but you can certainly make your own, just bake it first before adding the filling!)

For filling:
1 cup semi-sweet chocolate chips, melted (I used vegan chips but feel free to use any kind you like!)
1 package (12.3 ounces) silken tofu
2 Tablespoons unsweetened coconut milk (or almond milk would work)
3 Tablespoons unsweetened cocoa powder
1/2 cup raw cashews, soaked in boiling water for 15 minutes to soften
1 tsp almond extract
1/4 cup real maple syrup
1/4 tsp kosher salt

For topping:
3/4 cup heavy cream and 1 tablespoon real maple syrup

Bake pie crust until golden brown and allow to cool before adding the filling.

For the filling- Add all ingredients to food processor and blend for about 5 minutes until smooth. Pour into cooled pie crust and refrigerate for at least three hours until set. Using a stand mixer, whip the cream and maple syrup until desired texture is reached (about 2 minutes). Spread whipped cream over pie and serve :)