Wicked Chocolate Pie

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This is a VERY RICH dessert to be savored on those most special occasions. Serve in small wedges and enjoy this delicious treat with friends! I probably make this only twice a year, once for Thanksgiving dinner with friends and once for John's birthday.

subheading: Crust:

⅓ cup unsalted, roasted cashews

3 Tbsp. Sucanat or brown sugar

3 Tbsp. Prune puree

½ tsp Vanilla extract

1 cup Unbleached white flour

Dash salt

subheading: Chocolate Filling:

2 Cups Vegan (non-dairy) chocolate chips

24.6 oz. Extra firm, silken tofu

¾ Cup Sucanat or brown sugar

1 Tsp Vanilla extract

Dash salt

subheading: Almond Topping:

1 Cup Thinly sliced almonds

¼ Cup Maple syrup

subheading: Raspberry Sauce:

10 oz. Bag Frozen, unsweetened, raspberries, thawed

¼ Cup Sugar

Note: Ingredients may have been altered from the original.

Directions at drmcdougall.com

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