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Lucy's Cranberry Chocolate Pie



Lucy started with Susan's Chocolate Reverie recipe and made some changes including the cranberry topping--perfect for Thanksgiving!


The crust:
240 ml1 c. roasted hazelnuts
120 ml1/2 c. walnuts
350 ml1 & 1/2 c. shredded coconut
120 ml1/2 c. dates

The filling:
240 ml1 c. semisweet chocolate chips
350 ml1 & 1/2 c. soy milk
120 ml1/2 c. brown sugar
680 g24 oz. silken tofu

The topping:
240 ml1 c. fresh or frozen cranberries
30 ml2 T. sugar
about 1/3 c. water--add more if desired


The crust:
Grind the nuts, dates, and coconut together in a food processor, then press into a pie plate.

The filling:
Melt the chocolate chips, soy milk and brown sugar over a double boiler. Let it cool, then blend with the tofu. Taste and modify as needed. Pour into the pie crust and refrigerate over night.

The topping:
Combine the cranberries with water and sugar to taste and cook down until it coats the spoon. Drizzle decoratively over the chilled pie.


"It was so good! And even better the next day."---Lucy

When I found out how good the cranberry sauce was I abandoned the design (in the photo) and just spread all the sauce all over the pie!----Eve

Major Ingredients: