Silken tofu makes a lovely chocolate-mousse-style filling for this pie. The crust is gluten-free. Top with some whipped aquafaba!
Pie Crust, No Oil & Gluten-free
Servings: 0
Ingredients
- 1 cup almond flour
- 1/4 cup cornmeal
- 1/4 cup chickpea flour
- 1/8 teaspoon salt
- 1 tablespoon ground flax in 2 Tbs water
- 2 tablespoons maple syrup (omit for a savory pie)
- 2 tablespoons almond butter or peanut butter
- 1-2 tablespoons water if needed
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch pie pan.
- Mix the ground flax with 2 tablespoons water to make a flax egg. Let sit for 5 minutes to gel.
- Combine the almond flour, cornmeal, chickpea flour, and salt in a medium bowl, and stir.
- Stir the almond or peanut butter and maple syrup together. Mix with the flax egg. Stir into the flour mixture. Dough should be moist but not crumbly. Add 1-2 tablespoons water if needed.
- Press the dough firmly into the pie pan and sides to form a crust.
- Bake the crust for 20 minutes.
Chocolate Mousse
Servings: 0
Equipment
- food processor
Ingredients
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 package firm silken tofu
- 1 teaspoon vanilla extract
- 1 teaspoon peanut butter optional
Instructions
- Add all ingredients to blender or food processor. Blend until completely smooth, pausing to scrape down the sides, if necessary. Chill mixture in serving bowls for one hour.
Notes
This makes a nice pie filling also. It has a pudding-like consistency and firms up after chilling.
The recipe requires firm silken tofu, which is soft and creamy. Silken tofu is sometimes packaged in aseptic boxes that do not require refrigeration. Due to this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.
I’ve used a couple of different sizes–one 12 oz and the other 15 oz –with success. The small size difference didn’t cause any issues with flavor or taste.