A Healthy Holiday Treat

ryan-frank | Nov 3, 2011 |

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Bianna Golodryga's Favorite Chocolate Pie Recipe

...just in time for Thanksgiving!

The holidays are a time of giving, indulging, and taking advantage of every opportunity to flaunt that warm scarf and trench coat. We’re presented with seasonal peppermint mochas, pumpkin treats of all kinds, and savory turkey temptations.

While expanding waistlines are a real issue, I don’t think giving up holiday goodies is the best option. After all, the most wonderful time of the year is fleeting, and we should enjoy every aspect of it! Below is a recipe for a holiday treat—done healthy (and vegan!) style.

Silky Vegan Chocolate Pie

This recipe was inspired by Bianna Golodryga, who shared her favorite chocolate pie recipe on Good Morning America.

Chocolate pie has always been a staple at my family’s Thanksgiving table. This healthier version will still pack a ton of flavor without excess fat or sugar. Plus, without any cream cheese or diary-based ingredients like Bianna Golodryga's recipe, vegan or lactose-intolerant guests can enjoy dessert, too!

Ingredients

Filling:

1 12 oz. container silken tofu, such as Mori-Nu (found in any grocery store)
¾ cup chocolate chips (semi-sweet or carob chips should work, check package to be sure)
½ cup all-natural or organic peanut butter (check label to avoid added sugars or hydrogenated oil)
2 tbsp. soy milk (any kind; plain, vanilla, chocolate)

Crust:

20-30 vegan chocolate wafers, such as Newman-O’s, crushed
1/3 cup vegan buttery spread, such as Earth Balance, melted

Directions

Crust: Start with the crust first. Put chocolate wafers in a gallon zip bag and crush with a rolling pin or tenderizer, or simply toss them in a food processor. Texture should be similar to sand grains. Add melted butter, stir until well combined.

Spoon mixture into a pie pan. Using your hands, evenly distribute and firmly press the mixture all over the bottom and sides of the pan. Mixture should be moist enough to stick together.

Bake at 375˚ for 8 minutes.

Filling: Over a double broiler, melt chocolate chips. If you don’t have a double broiler, you can fashion one out of a sauce pan and a metal or Pyrex bowl. Just simmer an inch or two of water in the sauce pan, and place the bowl over. Make sure the water doesn’t hit the bottom of the bowl and that it fits well. Melting the chocolate this way will prevent burning, which can happen quickly (and ruins it).

Blend the peanut butter, tofu, soy milk, and melted chocolate in a blender. Make sure there are no lumps. Add more soy milk if necessary.

Pour filling into the pre-baked crust. Cover and chill for at least an hour.

Hint: Top with more chocolate chips, chopped nuts, chopped espresso beans, crushed wafer, or whatever else you’d like!

The recipe shared by Bianna Golodryga looks divine, too. But this recipe provides a delicious chocolate flavor and silky texture that your family is sure to love this Thanksgiving.