What You Need :
1/2 cup vanilla soy creamer
4 cups vegan chocolate chips, divided
2-1/2 cups shredded unsweetened coconut, divided
1 pound (16 ounces) firm silken tofu
1 cup powdered sugar
1 teaspoon coconut extract
What You Do:
1. Coat 9-inch pie plate with nonstick cooking spray. In a small pan over low heat, heat soy creamer until hot, but not boiling. Add 2 cups chocolate chips slowly and stir until melted. Stir in 1-1/2 cups coconut. Pour into prepared pie plate, smooth out to form a crust, and refrigerate until hard.
2. While crust is in the refrigerator, prepare the filling. In a food processor, place tofu and blend until smooth, scraping down the sides of bowl as necessary. Add sugar and coconut extract.
3. Melt remaining chocolate chips in microwave or double boiler. In a bowl, combine melted chocolate chips and remaining coconut. Pour into prepared pie crust. Top with vegan whipped cream and sprinkle with more coconut if desired. Refrigerate until ready to serve (at least 8 hours).
Inspired by Cafe Gratitude’s I Am Rapture
1 cup cashews or a mix of cashews and macadamia nuts
1 cup fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 – 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter, melted
1 tablespoon lecithin* (1 tbs + 1 tsp psyllium)