#trubinado sugar

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"Cherry Black Currant Tart"

How’s the weather where you are? In Chicago, it’s like let there be rain and wind plus around 59 degrees. Yuck! I decided on this rainy day to bake. It always pays to look in your refrigerator and or freezer. That’s how my Cherry Black Currant Tart came about. This tart is something my dad would have loved this Father’s Day. Loaded with fresh cherries and tart fresh black currants made into a…

[silkloss7-blog]

Chocolate Truffle Pie with Triple Berry Sauce

Happy Friday Pie Day my friends! (And how is it possible that it is already September?!?)  I am both loving and hating having my older girls back in school.  I love it because it lends a bit more structure to our days and gives them more opportunities to see friends, but I hate it because they are fun to have around and Monkey misses them fiercely.  We are still trying to find our rhythm for this school year.  How about you?  Ok, on to an unrelated subject, but the purpose of this post . . . Chocolate Truffle Pie with Triple Berry Sauce!  You may recall that I made a version of this pie for Pioneer Day.  The recipe is finally ready to share with you!

You need to plan ahead if you want to make this pie, because crust needs time to cool completely before adding the filling and then the filling needs time to chill and set up.  But I promise you that it’s worth it.  This is now one of my all-time favorite desserts.  It has a chocolate almond crust with a rich, thick chocolate truffle filling, and a triple berry (blackberry, blueberry, raspberry) sauce to spoon over it.  DIVINE.  If you’re one of those strange people who doesn’t like fruit with chocolate, this pie is just as amazing without the sauce.  But if you love berries with chocolate, then you have a treat coming your way!

The filling consists of just FOUR ingredients: dark chocolate chips (my favorites are Enjoy Life Dark Chocolate Morsels), unsweetened soy milk, maple syrup, and . . . wait for it . . . silken tofu!  That may sound odd to you, but let me tell you, it helps give the filling the perfect texture without it being too heavy, but still thick and rich.  If you’re worried about the flavor, don’t because you would never guess that it’s in there!  My favorite silken tofu is Mori-Nu Silken Tofu.  It’s packed in an aseptic package that makes it shelf stable, so I always buy a bunch of boxes when I see it on sale so that I have it waiting for me in my pantry when I need it.

I am seriously so excited to share this recipe with you guys and hope that you’ll head to the store ASAP to grab the ingredients to make it!

This chocolate truffle pie has a chocolate almond crust filled with a rich, creamy chocolate truffle filling and topped with a triple berry sauce.  

Author Rachael Hutchings, www.LaFujiMama.com

Ingredients

For the Chocolate Almond Crust

1 tablespoon ground flaxseed

2 tablespoons water

1 2/3 cup blanched almond flour

1/3 cup cocoa powder

1/3 cup turbinado sugar

1 tablespoon coconut oil

For the Chocolate Truffle Filling

12.3 ounces extra firm silken tofu (I use Mori-Nu Extra Firm Silken Tofu)

1/2 cup + 3 tablespoons maple syrup

2 cups vegan dark chocolate chips (I use Enjoy Life Dark Chocolate Morsels)

1 cup unsweetened soy milk (or other unsweetened milk of your choice)

For the Triple Berry Sauce

1 tablespoon cornstarch

2 tablespoons lemon juice

1/4 cup turbinado sugar

1/2 cup water

3/4 cup raspberries (fresh or frozen)

3/4 cup blackberries (fresh or frozen)

1/2 cup blueberries (fresh or frozen)

Instructions

Make the Chocolate Almond Crust

Preheat the oven to 325 degrees Fahrenheit.

In a small bowl, mix the ground flaxseed and 2 tablespoons of water together and set aside to thicken for 15 minutes.

Whisk the almond flour, cocoa powder, and trubinado sugar together in a medium bowl.  Add the flax mixture and coconut oil to the bowl and beat together, using a mixer, until a moist, crumbly mixture forms.

Press the dough into a 9-inch pie plate.  Bake in the preheated oven for 10 minutes, then let the pie crust cool completely before making the chocolate truffle filling.

Make the Chocolate Truffle Filling

Put the tofu and maple syrup in a blender and process until smooth.  Set aside.

Put the chocolate chips and soy milk in a microwave-safe bowl and stir together.  Heat in the microwave in 15 second increments, stirring after each 15 seconds, until the chocolate has melted and the mixture is smooth and creamy.  

Add the chocolate mixture to the blender and process until smooth and creamy.

Pour the chocolate truffle filling into the cooled pie crust, then put the pie in the refrigerator overnight, or for at least 6 hours, to chill and set.

Make the Triple Berry Sauce

Place the cornstarch and lemon juice in a medium saucepan and whisk together until no lumps remain. Add the remaining ingredients and stir to combine.

Bring the mixture to a boil over medium heat. Once it comes to a boil, continue cooking the sauce for an additional minute, then remove the saucepan from the heat. Let it cool completely, then transfer it to an airtight container and store in the refrigerator.

Eat!

Serve slices of the chocolate truffle pie with triple berry sauce spooned over them.  You can add a dollop of whipped cream if you wish.

Tagged as: berries, Chocolate, dairy-free, Friday Pie-Day, gluten-free, Mori-Nu, Morinaga, pie, plant-based, tofu, vegan

Source: https://www.lafujimama.com/chocolate-truffle-pie-with-triple-berry-sauce/