‘knock em dead’ chocolate bliss pie

Yesterday, I really wanted to make something new, a plant-based dessert that would wow friends and this certainly did just that. Silken tofu is often used to make dairy free chocolate mousse and as I had the ingredients to make a nutty crust in the cupboard, the chocolate bliss dessert happened!

This beautiful dish really is a treat, it is a raw plant based delight, albeit highly calorific, therefore, I recommend this to be a ‘rarely’ part of your diet. Find out more about the health benefits of tofu and the controversy surrounding soy below. Enjoy xxx
Gluten free and dairy free

chocolate bliss crust

170g ground almonds
200g walnuts
40g cocoa powder
50g chopped dates
1 tsp vanilla extract
35g cashew butter
pinch of Himalayan salt
pinch of cinnamon
3 tbsp coconut or rice milk

*a nut free option could be 350g oat flour or blended oats and 70g dates

Method: Blend all of these ingredients in a food processor or blender, do not worry about chunks of walnuts it all adds to the nutty texture of the bliss pie crust. lightly grease the bottom of a large flan dish and press the mixture into the bottom.
bliss filling

160g dairy free dark chocolate
450g silken tofu
50g coconut cream/tinned coconut
1 tsp vanilla extract

Method: Melt the chocolate (either in a microwave or the traditional way in a bowl over a pan half filled with hot water) and place all of the ingredients along with the melted chocolate in a blender/blender cup. Blitz well and then pour onto the nutty crust. Then place into the freezer for minimum 1 hour, take out of the fridge approximately 30 minutes before serving for best results.
The wonderful thing about Tofu is it is so healthy! The scientific literature points to a reduction in cancer, heart disease, and high cholesterol and generally improved wellbeing particularly in countries that consume a lot of tofu.

Tofu, made from soybean curds, is an excellent source of protein and a whole host of nutrients including calcium, manganese, selenium, omega 3 fatty acids, phosphorus, and vitamin B1!

Many people are so confused about soy products, and the main reason, although many studies show that a high consumption of soy reduces the risk of cancer, is there has been a suggested link between the growth of breast cancer in some individuals. However, many experts believe that the health benefits from eating whole food non-GMO versions of soy in moderation far outweigh any negatives.

food sources and tips:

* When consuming soybeans, choose whole foods e.g. edamame beans, fermented tempeh, tofu and soy miso.

* Avoid soy isolates which have been added to processed foods e.g. protein bars, TVP, soy milk.

* Choose non-GMO organic forms of soy e.g. Tofu, beans etc.

* Limit soy intake if you have hypothyroidism

* If you consume soy often make sure you are also consuming enough iodine
As always please comment if you have tried this recipe, or if I can help you in any way.

Lots of love and health,

Kelly xxx

links for more information on this topic:
1. http://www.veganhealth.org/articles/soy_wth

2. http://www.pcrm.org/health/cancer-resources/ask/ask-the-expert-soy

3. http://www.breastcancer.org/research-news/soy-may-turn-on-genes-linked-to-cancer
4. Study on the role of a plant-based diet in breast cancer progression and reduction of fat – study on only diet (not other lifestyle factors)

http://www.pcrm.org/health/cancer-resources/seminars/john-pierce-phd

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