This is a delectably creamy vegan pie with a deep, rich chocolate almond flavor. I love it topped with soy whipped cream. This dessert will satisfy the most discerning chocoholic—guaranteed.

　　

Ingredients

serves 8-10

　　

CRUST

1 1/2 cups sprouted spelt flour or whole wheat pastry flour

　　1 cup raw almonds, ground to a fine meal in a food processor

　　1 teaspoon ground cinnamon

　　1/2 teaspoon sea salt

　　3 tablespoons canola oil

　　2 tablespoons light agave nectar

　　3 tablespoons water

　　

FILLING

1/2 cup unsweetened soy milk

　　1 1/2 tablespoons agar flakes

　　4 ounces unsweetened chocolate

　　1 1/2 pounds firm silken tofu, drained

　　1 cup light agave nectar

　　2 teaspoons vanilla extract

　　2 tablespoons amaretto

　　1/2 teaspoon almond extract

　　Chopped toasted almonds and soy whipped cream, for garnish

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Prepare the piecrust by mixing the flour, almond meal, cinnamon, and salt in a bowl. In a separate bowl, mix the canola oil, agave nectar, and water. Pour the wet mixture over the dry ingredients and mix well. Press into a 9-inch pie pan and make a fluted rim. Bake for 20 to 25 minutes until golden. Let cool and set aside.

　　

Step 3

To make the filling, place the soy milk and agar flakes in a small saucepan and bring to a simmer over medium-low heat, stirring often. Continue simmering until the agar flakes dissolve. Set aside.

　　

Step 4

Melt the chocolate over a double boiler or in a glass bowl in the microwave on high for about 2 minutes. Stir well to melt all the chocolate. Place the soy milk mixture, chocolate, tofu, agave nectar, vanilla extract, amaretto, and almond extract in a food processor. Blend together until very smooth and creamy, scraping down the bowl occasionally, about 2 to 3 minutes Spoon the mixture into the cooled piecrust and refrigerate until set and firm, 2 or more hours. Garnish with chopped toasted almonds and soy whipped cream.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.