When in Bali last year we stumbled upon this super hippy dippy vegan cafe just 10 minutes from our villa.
During our stay we ordered delivery many times and even went in for breakfast one morning, primarily to gawk at all of their organic baked goods. One item I knew I had to try the moment I saw it was their vegan mud pie.
Not all mud pies are made equal – this I now know.
For dinner one night I ordered a salad and one behemoth slice of their famed mud pie. Two bites in? Eh, kind of disappointed. How can a mud pie disappoint, you ask? I don’t know! But something was amiss. This had to be fixed (clearly).
This pie begins with a simple, 3-ingredient crust that’s essentially a raw brownie. Raw walnuts, dates and cocoa powder (or cacao powder for a true raw brownie experience).
Pressed into the bottom of a pie pan it makes the perfect crust for your 3-ingredient, fudgy chocolate filling.
This filling is so easy and so undetectably dairy-free it’s ridiculous.
I too was once skeptical of tofu, but since learning about the health benefits of soy from some reputable health sources (namely Dr. Andrew Weil), I know organic, non-GMO tofu can be extremely healthy for your diet. It’s high in protein, low in fat and has even been found to lower cholesterol by up to 40 percent.
I’m not a health expert nor am I recommending you start eating tofu hand over fist (it’s not for everyone). I’m just saying, it’s nothing to be afraid of! Especially when added to silky, chocolatey pies such as this.
The texture of this pie is absolutely sensational. Creamy, rich, mega chocolate-y. I had one small slice and was done for! Usually I eat large servings of dessert and hardly feel satisfied. But with this, a little goes a long way.
You can serve it two ways: Chilled or frozen.
I tried both and preferred mine frozen because it’s much easier to serve as it’s firmer in texture. But chilled is good too, just know it takes a little finagling to get those first couple pieces out of the pan. You can also freeze it to set, slice and then let it set out for 10-15 minutes so it’s more like pudding.
I think you’re going to love this pie! It’s
Reminiscent of mud pie
A chocolate lover’s dream
Plus, it has a brownie crust! What’s not to love?
Make this pie! And if you do, take a picture and tag it #minimalistbaker on Instagram! I’d love to see. Cheers!
- 1.5 cups raw walnuts
- 1/3 cup unsweetened cocoa or cacao powder
- 1 heaping (packed) cup pitted dates, soaked for 10 minutes in warm water and drained
- 12 ounces silken tofu, drained, patted dry
- 1 3/4 cups dairy-free semisweet chocolate chips
- 1/2 cup light or full fat coconut milk (or another dairy-free milk)
- Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
- Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.
- Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides (see photo). Pop in the freezer to set.
- Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
- Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.
- Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.