Make This: Vegan Jamocha Silk Pie

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I have a confession to make: As a young girl growing up in Texas, one of my favorite things to do was to roll down to the Arby’s on a hot day and get a cool, creamy Jamocha shake. Back then, I didn’t even know what a vegan was, let alone that the shake – while tasty – was loaded with animal-harming dairy and nutritional bad news.

The good news is that there’s a cruelty-free, more wholesome remedy for that Jamocha shake craving, and it comes in the form of a silky, sate-your-craving-with-one-sinfully-rich-piece pie. Best of all, it’s a snap to make and doesn’t require any exotic ingredients.

Vegan Jamocha Silk Pie

Yields: 8 generous pieces

Prep Time: 10 wee little minutes

Cook Time: None!

12.3 oz silken tofu (one standard package)

2 tbsp cocoa powder

1 tbsp pure vanilla extract

2 tbsp vegan milk, I prefer almond or coconut (or more if your blender needs extra liquid to get the filling going)

2 tbsp agave nectar, to taste

1/4 cup brewed coffee, cooled

1/2 cup toasted pecans, chopped (feel free to omit if you’re allergic or impartial to nuts)

1 cup vegan dark or bittersweet chocolate chips, melted in microwave or double-boiler with one tbsp brewed coffee

1 cup unsweetened, flaked coconut

Dash of salt

1 prepared honey-free vegan graham cracker crust (if you’re an overachiever, feel free to make your own crust, or go crustless)

In your blender, add silken tofu, cocoa powder, almond milk, vanilla, coffee, and flaked coconut (yes, add the coconut. It will seem odd at first, but it makes the texture awesome when blended in). Blend until smooth and coconut is gritty, but assimilated in to filling.

In a double boiler or microwave-safe bowl, add your chocolate chips and a tablespoon of brewed coffee. Melt and stir until smooth. Let cool down a bit and add to your blender mixture. Then add agave nectar to desired sweetness. Blend mixture together again and taste. Add a dash of salt, or additional agave or almond milk until desired sweetness and consistency is reached. I prefer my pie a bit on the rich and bittersweet side, but hey, to each their own.

Once smooth, manually stir in chopped, toasted pecans (don’t blend in with your blender or the pie will take on a bitter taste). Pour in to prepared pie crust. Cover and place in freezer for about 30 minutes to firm up. Once pie reaches desired firmness, cut in to eight equal pieces (or a massive piece for yourself) and crown with coconut whip. Don’t know what coconut whip is? Get thee to this recipe, stat.

Dress with some toasted pecans (or almonds) or coconut. This pie will keep well for a week when covered and stored in the fridge, but it won’t last that long.

Enjoy on a spring-like day with a good friend. Or, for the full Arby’s effect of my youth, eat the pie in your car. See you in the parking lot!