Fall brings us a feeling of the holiday season. I know the weather is still not like close to winter at all, especially here in California. But I look forward to holidays all the time, who doesn’t love holiday treats and meals? If let me pick which food I want the most, it is pie! It’s never too early to bake a pie, right? Let’s just do it. Maybe not a pumpkin pie yet, but a healthy vegan chocolate cream pie with Mary’s REAL Thin Sea Salt Crackers.

VEGAN CHOCOLATE CREAM PIE

INGREDIENTS

Crust

• 1 box REAL Thin Crackers, Sea Salt
• ½ c. melted coconut oil (or butter if not vegan)
• ¼ c. coconut sugar (or sugar of your choice)
• Optional: ½ cup shredded coconut
• Pinch of salt

Filling

• 12 ounces silken tofu (firm or extra firm)
• 1 1/2 c. vegan chocolate chips
• 2 tablespoons coconut cream (or milk of your choice)
• ½ c. coconut sugar (or sugar of your choice)
• ½ teaspoon vanilla extract (or powder or paste or fresh)
• Pinch of salt

Topping

• 1 can chilled coconut cream (or coconut whipped topping)
• Shaved dark chocolate (optional)

PREPARATION

Crust

• Preheat the oven to 350 (370 for high elevation)
• Crush the crackers in a plastic bag, tapping with a rolling pin or mallet until course meal.
• Pour the crumbs into a bowl and add the sugar and optional coconut, stirring to combine
• Pour the melted oil over the mix and stir to combine
• Transfer to a 9” pie plate and press with hands to cover evenly. Use a glass or the bottom of a measuring cup to firmly press the crust in there as best as you can
• Bake for 15 minutes, or until the crust begins to brown.

Filling & Topping

• Melt the chocolate and allow to cool slightly
• Puree the tofu, coconut cream, sugar, vanilla and salt in a blender or food processor until smooth
• Pour into the cooled crust and allow the pie to chill for at least 2 hours
• Whip the chilled coconut cream in a chilled bowl until stiff peaks form
• Spread on the top of the pie and sprinkle with chocolate shavings before serving.

SEA SALT