I came across Alissa’s wonderful blog, Girl Makes Food earlier this year via Instagram, I believe. Her beautiful photos of her delicious creations always look so amazing and would constantly leave me drooling! Alissa and I seem to have similar tastes in food and so often I find myself checking her site and seeing a newly posted recipe similar to something I have been working on or playing with, thinking she beat me to it . Besides making incredible healthy recipes, Alissa is also a certified in holistic nutrition counselor and she brings an incredible knowledge about food and eating with every post. Alissa practices a holistic approach to health and wellness and the connection to all areas of our lives. Today Alissa is sharing an incredible looking recipe for a vegan gluten-free Chocolate Cream Pie that is definitely more than drool-worthy (that she somehow made, photographed and got to me without having power at her NJ home, in the wake of Sandy). Enjoy!
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I am so excited and honored to be guest posting for Beth today!!!! I am the “girl” (aka Alissa) over at Girl Makes Food. I am a culinary school grad turned holistic nutrition counselor. I am a big fan of healthy, quick, and easy meals, so I try to focus on ease and simplicity with my recipes. All my recipes are vegetarian, a lot of them vegan.
In the spirit of quick and easy, this pie is just that. Super cinchy, and super yummy!!
I love pies, and my Thanksgiving dessert spread is usually all about pies. But my favorite one by far is a chocolate pie I make every year. It is super rich but full of dairy, so I decided to try my hand at a plant-based version!!
It turned out really well, firm enough to slice and serve with ease, and no one will ever suspect the main ingredient is tofu!! I also love that this pie is rich (just like the original), and also pretty filling so a small slice goes a long way.
I fed it to friends and got the stamp of approval, which makes me jump around with excitement!! Jumping when I get excited is a normal thing for me, and this jumping led to hubby installing an earthquake strap to our TV. True story.
Health highlight of chocolate: Being a serious chocoholic myself, I love reading the studies about how healthy chocolate is for you. 70% cocoa solids or higher is best, as it means less sugar and other non-chocolate additives in there (the percentage refers to the cocoa solids meaning the stuff that comes from the bean – 100% is unsweetened chocolate). Research suggests that people who eat chocolate regularly tend to have a lower BMI. Chocolate can help lower blood pressure, and reduce the risk of heart disease. It also contains healthy antioxidants and flavonoids, and has been shown to have a beneficial effect on cholesterol.
Ingredients: Crust: 1 cup Oats Chocolate filling: 1 lb Silken Tofu (drained) I served with Vegan Coconut Whipped Cream Instructions:
½ cup Coconut (unsweetened flakes)
2 tablespoons Coconut Oil (plus extra to grease the pie plate)
2 tablespoons Maple Syrup
8 ounces Unsweetened Chocolate (chopped)
¼ cup Maple Syrup (you can add more a tablespoon at a time if you like it sweeter)
1 cup Oats
1 lb Silken Tofu (drained)
I served with Vegan Coconut Whipped Cream
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