Credits: Toni Okamoto

Make Awesome Vegan Chocolate Pie By ‘The Plant-Based On A Budget’ Cookbook

by | June 14, 2019

Between the high cost of vegan meat and cheese substitutes and pre-made prepared foods, it’s no wonder that a vegan diet and lifestyle is considered by non-vegans to only be accessible to the financially elite. While we all know this is, of course, not true, it can be hard for those entering into the lifestyle to figure out a financially responsible way to maintain an ethical diet and way of life.

Credits: ESB Professional/ Shutterstock

No matter where you fall on the socio-economic spectrum, as parents and caregivers, we’re all trying to save money wherever possible. As a semi-newly single parent, I have had to change the way I think about the ways in which I shop and prepare food for my two-year-old son and I. It has been a challenge to learn how to evaluate what we will actually eat in the course of a week and adjust my budget and grocery shopping accordingly. It hasn’t been pretty.

Luckily, with the help of Plant-Based on a Budget, the new how-to cookbook by Toni Okamoto, the transition has been a lot easier.

Make Awesome Vegan Chocolate Pie By 'The Plant-Based On A Budget' Cookbook
Credits: Claire Chartrand
Make Awesome Vegan Chocolate Pie By ‘The Plant-Based On A Budget’ Cookbook

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Make Awesome Vegan Chocolate Pie By ‘The Plant-Based On A Budget’ Cookbook

Okamoto masterfully details how to save money – not to mention animals and the environment – without depriving you and your family of all of the delicious vegan options out there. She starts out the book with 12 pages dedicated to how to save money grocery shopping and how to save time in the kitchen. With tips and tricks accompanying nearly every recipe, this go-to guide will teach you how to be shamelessly thrifty and stick to your budget.

Check out this special sneak peek recipe for Four Ingredient Chocolate Cake and be sure to grab your copy of Plant-Based on a Budget today!

Four-Ingredient Vegan Chocolate Pie

From ‘Plant-Based on a Budget’ by Toni Okamoto (BenBella Books, 2019). Reprinted with permission from Ben Bella Books.

Yields 1 pie

This chocolate pie is one of the easiest I’ve ever made. There are only four ingredients, and all of them can be snapped up at your local grocery store. For vegan chocolate chips, look at the ingredients and make sure they don’t say “contains milk.” I usually buy Trader Joe’s or Guittard semisweet chocolate chips. For the piecrust, Keebler’s graham-cracker crust is a good bet.

INGREDIENTS:

  • 1 (12-ounce) bag vegan semisweet chocolate chips
  • 1 (14-ounce) block silken (also called “soft”) tofu, drained
  • 2 teaspoons vanilla extract
  • 1 vegan graham-cracker piecrust

OPTIONAL TOPPINGS:

  • Fresh berries
  • Coconut Whipped Cream (see below)

DIRECTIONS:

1. In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)

2. In a blender or food processor, blend the melted chocolate, tofu, and vanilla until creamy.

3. Pour the tofu-chocolate mixture into the piecrust and place in the freezer for 30 minutes or until the filling solidifies. The vegan chocolate pie can be stored in the refrigerator for up to 5 days.

TONI’S TIPS:

If you don’t have a graham-cracker pie crust handy, you can crumble your favorite cookies or graham crackers and pack them tightly into the bottom of an 8-inch pie dish. Then pour the tofu-chocolate mixture on top of the crumbs and place the pie in the freezer.

TESTERS’ TIPS:

“To make your own pie crust, use a sleeve of graham crackers, which has roughly ten, and pulse them in a blender or food processor until they crumble. Add ½ cup vegan butter to the blender or food processor and blend together. Using your fingers, press the graham cracker mixture into the baking sheet.” —Lisa K. from New Orleans, LA

Coconut Whipped Cream

Image by Lisa Redfern from Pixabay

INGREDIENTS:

  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 3 teaspoons powdered sugar

DIRECTIONS:

1. Place the can of coconut milk in the refrigerator and let it sit overnight or for at least 6 hours.

2. After the coconut milk is completely chilled, the milk and water should have separated. Remove the lid and pour out the water. (You can save it for a smoothie.)

3. In the bowl of an electric mixer, whisk the solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes or until the mixture is fluffy. (If you don’t have an electric mixer, a hand whisk will also work.) Serve Immediately.

TONI’S TIPS:

Try to avoid using coconut milk with guar gum because it prevents the milk from solidifying. If you can’t find one that is full-fat and doesn’t have guar gum, coconut cream also works.

Did you like this recipe? Do let us know in the comments below.

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Claire Chartrand

Senior Editor, USA | Contactable via [email protected]

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