By posting this recipe, I am entering a contest hosted by Purity Coffee and am eligible to win prizes. I received a free bag of coffee by participating in this contest but have not been otherwise compensated and all views are my own.
Entertaining this holiday season? Need to bring a dish to share? If so, there’s a pretty good chance you’re balancing a lot of dietary avoidances…
In my family, we’ve been balancing my daughter’s peanut and tree nut allergies with some of my extended family members’ choice to go vegan. And since I avoided dairy myself two years ago while breastfeeding my dairy-intolerant baby, I know how valuable it is when a host accommodates dietary restrictions. But since so many dairy alternatives are nut-based, this left me scratching my head this past Thanksgiving when I hosted everyone!
Chocolate pie is a favorite of ours, but a quick Pinterest search on dairy-free chocolate pies pulled up a lot of chocolate peanut butter options. Delicious, but NOT in my house! But surely there was another flavor that paired well with chocolate. Something that we could all agree on…ah, yes. Coffee.
This pie actually uses a tofu base, but I promise it’s not weird! In fact, it’s a great way to get some soy protein into your diet and results in a lighter dessert, which is perfect for me when my stomach real estate is limited after a delicious holiday meal!
The coffee flavor comes in via a coffee-based simple syrup and is paired with dairy-free chocolate chips for an unmistakeable mocha flavor. The pie is also no-bake and is best when made ahead so the mixture has a chance to firm up. You can also use whatever crust you prefer, so this can easily be gluten-free if needed. The first time I made it, I used a store-bought gluten-free chocolate pie crust so a friend who is gluten and dairy-free could enjoy it. For round two, I made a homemade Oreo crust because – fun fact – Oreos are vegan.
And if you’ll be feeding kids, please remember to use decaffeinated coffee! I used Purity Coffee since it’s my new obsession and I knew this would be a great fit for their holiday recipe contest. Folks, this is the best tasting coffee everrrrr. I don’t get paid to say that, but since I am a member of their Coffee Council, I’m able to pass along a 20% off discount to YOU so you can find out for yourself. Head over to Purity Coffee and use the code DRICE20 for the discount plus free shipping! (FYI, if you choose to buy something, I may receive free coffee. Woot!)
So, are you intrigued by tofu in a pie? By tofu combined with coffee? By a dairy-free dessert that you would swear was chocolate mousse? I hope you are! Let me know if you give this a try.
Mocha Pudding Pie
This make-ahead, no-bake pie features coffee, tofu and chocolate for a dairy-free dessert the whole family can enjoy. Use a gluten-free crust if needed!
- 8 oz. extra-strong coffee I used Purity Coffee. Be sure to use decaf if you are serving kids!
- 1/2 cup sugar
- 12 oz. firm tofu*
- 8 oz. dairy-free semi sweet chocolate chips Such as Enjoy Life. Equals about 1 1/4 cups.
- 1/4 tsp. salt
- 1/2 tsp. cinnamon (optional)
- 1 tsp vanilla extract
- 1 container dairy-free whipped topping Such as So Delicious
- 1 9-inch crumb-style pie crust store-bought or homemade
Make a coffee-infused simple syrup: Heat coffee in a saucepan and add sugar. Allow to simmer until liquid has reduced by half and mixture totals half a cup. Be careful not to let the mixture boil or else it will crystalize. The final consistency should resemble maple syrup. Set aside to cool.
Place tofu in the bowl of a food processor and process until smooth, scraping down sides as necessary.
With the food processor running, drizzle in the coffee-infused simple syrup.
With the food processor still running, drizzle in the melted chocolate.
Add salt, cinnamon and vanilla and mix to combine.
Pour the mixture into the pie crust and refrigerate, ideally for 24 hours.
Top with non-dairy whipped topping and garnish as desired.
*Many tofu pudding recipes call for silken tofu, but that creates more of a store-bought pudding texture and in order to slice a pie, we want it to be more mousse-like. Note that some brands are grainy. I've had the best results with Sprouts brand firm tofu.