CACAO BLISS

Chocolate Cream Pie
by Beverly Lynn Bennett
from the Jan-Feb 2008 Issue of VegNews

This creamy, decadent, no-bake pie can be whipped up in less then 30 minutes. Cacao nibs provide a rich, chocolate flavor to the raw crust and an extra boost of chocolate flavor to the puddling-like pie filling, which can hold its own against any tofu base chocolate mousse.

Make one 9" pie.

Crust:
1/3 cup cacao nibs
1 cup pecans
1 teaspoon cinnamon
Pinch of salt
1 cup medjool dates, pitted
2 to 4 tablespoons of water (as needed)

Filling:
3/4 cup unbleached cane sugar
6 tablespoons cocoa powder
6 tablespoons corn starch
3 cups soymilk
1 teaspoon vanilla
1/3 cup cacao nibs

Garnishes: sliced bananas or berries, cacao nibs, shredded coconut, chopped nuts or dairy-free whipped cream

1. Prepare the crust, process cacao nibs in a food processor for 1 minute or until finely ground. Add pecans, cinnamon, and salt, and process for 1 to 2 minutes or until finely ground. Add dates and continue to process, adding water as needed, until mixtures comes together to form a ball.
2. Using your hands, evenly press mixture over the bottom and up the sides of a 9" glass pie pan to form the crust. Chill in the refrigerator.
3. to prepare filling, place sugar, cocoa powder, corn starch and salt in a medium sauce pan and whisk until free of lumps. Whisk in soy milk and place over medium heat. Cook while whisking constantly for 5 minutes or until mixture is very thick. Remove from heat and stir in vanilla. Transfer mixture to a glass bowl and place in the refrigerator for 15 minutes.
4. Once mixture is chilled, stir in cacao nibs. Spoon filling into pie crust, smooth top, and chill for at least 2 hours, Decorate with desired garnishes.

Filling variations: For ultra-rich filling use chocolate soymilk instead of plain vanilla. For mint-chocolate pie, add 1/4 teaspoon mint extract to the filling. For a chocolate-peanut butter pie, add 1/3 cup peanut butter to the filling. For added flavor and visual appeal, place 1 cup sliced strawberries, bananas, raspberries, or cherries on top of the chilled crust before spooning in the filling. For a quick and easy version, the recipe can be made with a prepared graham cracker crust.