Continuing to share with you delicious, beautiful, and “healthy” plant-based desserts: Berry Cashew Cream Pie, Chocolate Goji Berry Cream Pie, Aromatic Apple Berry, and Raw Carrot Cake. The desserts feature berries, chocolate, goji berries, and amazing aromatic culinary experiences with hand-grinding spices, including cinnamon, nutmeg, cloves, and cardamom.
We created these desserts at our hands-on Holiday cooking class at The Farm at South Mountain and I have to say they were all so created with so much mindfulness and heart. Plus, they were delicious.
Today’s dessert, featured on the cover the the January 2019 issue of Natural Awakenings Arizona, is the Chocolate Goji Berry Cream Pie. Links to the other plant-based dessert recipes:
- Super Berry Cashew Cream Pie
- Aromatic Apple Berry Crisp
- Raw Carrot Cake (coming soon)
Chocolate Goji Berry Cream Pie
Try this simple chocolate dessert recipe for your family and friends. This gourmet-quality pie is so much fun to make and is beautiful and delicious. Learn to quickly and easily melt chocolate chips right in your oven. Enjoy the pie with superfood goji berries. If you have extra chocolate pie, cut it into small pieces and freeze for snacks.
Pecan Crust
Simple Ingredients
- 2 cups raw pecans
- ¼ cup maple sugar
- 1½ tbsp coconut oil
- ½ tsp sea salt
Simple Steps
- Pulse pecans and maple sugar in food processor.
- Add coconut oil and sea salt.
- Pulse to combine well.
- Press and shape mixture into the bottom of a 10-inch springform pan.
Thanks to my friend Nathalia, from Brazil for capturing the focus of making the crust for the chocolate pie.
Filling
Simple Ingredients
- 2½ cups vegan dark chocolate chips
- 2 packages organic soft silken tofu (260g packages)
- 1 tsp vanilla extract or 1 vanilla bean, scraped
- Pinch of sea salt
Simple Steps
Melt Chocolate Chips
- Preheat oven to 350 degrees F.
- Pour the chocolate chips in a single layer onto a flat baking sheet.
- Place in the oven to melt for no more than 3-4 minutes or until melted. Be careful that you don’t burn them.
Blend the Filling
- Place tofu, vanilla, sea salt, and melted chocolate chips into a food processor.
- Blend until smooth.
- Pour mixture into pie crust and chill for at least 30 minutes.
- Top with nuts, and fresh fruit or goji berries.
Chocolate Pie Plating Mise en Place
In awe of the beautiful chocolate pie created at the Dessert Cooking Class at The Farm at South Mountain.
While making this pie for the Arizona edition of the January 2019 issue of Natural Awakenings magazine, I had the fun opportunity to create a “birthday pop-up celebration” for urban farmer, Billy Anthony, of the Soil & Seed Garden at The Farm at South Mountain.
What fun celebrating Billy’s Birthday…thanks so much for “playing”!
The beauty of food…Chocolate Cream Pie with Persimmons & Berries
Yummm…And, the perfect setting, at The Farm at South Mountain to enjoy…
Happy Birthday to you, Billy Anthony…wishing you another wonderful year. Thanks so much for so passionately growing all of the incredible beautiful, tasty food at the Soil & Seed Garden at The Farm at South Mountain, Phoenix.
Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Chocolate Pie on the cover and Plant-Based Dessert recipes in the January 2019 issue.
Join our Simple Daily Plant-Based Eating Tips Facebook Page
Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”
PUBLIC COOKING CLASSES IN PHOENIX, ARIZONA
Phoenix friends…hope you or your kids can join us at one of our hands-on intuitive cooking classes this season… Vision Board & Appetizers, Foods for Addiction Recovery, Spring Farm-to-Table, Raw Farm-to-Table, and Kids Food Art.
Happy Cooking!
