Link to

Pie Recipes

Apple crumb
Banana split
Bavarian chocolate
Boston cream
Caribbean fudge
Chocolate banana
Chocolate walnut
Classic meringue
Cranberry lemon
Easy blueberry
Frozen mint
Ice cream pudding
Lemon merengue
Lemon sour cream
Peach cobbler
Peanut butter
Rhubarb custard
Tangy cranberry
Vanilla pudding


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Egg Substitutes

Freezing tips

Wine info


Chocolate Dream Pie

From the book
Passionate Vegetarian by Crescent Dragonwagon, Robbin Gourley

Chocolate Dream Pie

Makes one 9-inch pie, Serves 6 to 8



  • Cooking spray or oil (optional)
  • 1/2 cup graham cracker crumbs
  • 1/2 cup crush Nutri-Grain or other no-sugar-added corn or wheat flakes
  • 2 tablespoons unbleached white all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon melted butter or mild vegetable oil, such as corn, canola or peanut
  • 2 to 3 tablespoons water, preferably spring or filtered


  • 1 ounce unsweetened chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 3/4 cup Rapidura
  • 2 packages (21 ounces total) silken tofu, firm or extra firm
  • 2 tablespoons cashew butter
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract

FOR SERVING (Optional)

Fresh raspberries (you may substitute other fresh fruit in season, such as strawberries or sliced oranges, with or without a sprig of mint)


  1. Preheat the oven to 425 F.
  2. If not using a nonstick pan, spray an 8- to 9-inch pie pan with cooking spray, or oil it.
  3. Combine the graham cracker and cereal crumbs, flour, brown sugar, and salt.
  4. Add the melted butter and 2 tablespoons of the water.
  5. Add the remaining water only if needed to make a consistency that can be pressed into the pan.
  6. Using your fingers, press the mixture into the prepared pan to cover the bottom and sides evenly. Bake for 10 minutes.
  7. Remove from the oven and set aside to cool.
  8. Melt the chocolate in the top half of a double boiler over hot water.
  9. Place the Rapidura in a food processor along with the tofu and cashew butter.
  10. Buzz until smooth, stopping to scrape down the sides of the bowl.
  11. Add the melted chocolates, cocoa, and vanilla.
  12. Process until very smooth.
  13. Pour the chocolate mixture into the cooled pie crust.
  14. Place in the refrigerator and chill for at least 4 hours.
  15. Serve, chilled, with the fresh raspberries or fruit if desired.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved