Chocolate Infinity Pie

By sheilaolim

Calories 280
Fat 16 g
Satfat 5 g
Protein 7 g
Carbohydrate 33 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 84 mg
Calcium 74 mg

Ingredients

• Crust:
• 1 cup pitted dates
• 1 cup almonds
• 1/3 cup walnuts
• 1/3 cup cacao powder or unsweetened cocoa powder
• 1/4 teaspoon salt
• Filling:
• 112.3-oz. package firm silken tofu
• 1 1/3 cups chocolate chips, melted
• 3 tablespoons pure maple syrup or raw agave
• 2 tablespoons dairy or nut milk of choice
• 1 teaspoon vanilla extract
• 2 teaspoons cacao powder or unsweetened cocoa powder
• Scant 1/8 tsp. salt

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients plus 1 Tbsp. water in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides. Freeze until set, at least 4 hours.

2. Make filling: Combine filling ingredients in a food processor or blender; process until completely smooth. Pour into prepared piecrust. Refrigerate, uncovered, for at least 6 hours to firm up. Refrigerate any leftovers in a covered container for up to 4 days.