You are here

Lucy's Cranberry Chocolate Pie

Source: 

Lucy

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

Ingredients: 

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

Instructions: 

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.

Notes: 

"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: