I’d no sooner set this dark chocolate vegan pie down at a recent ladies’ night get-together than my new friend Brandy asked, “Oh, is that the one that’s made with avocado?”
I got the recipe from Elizabeth, aka triathlonobsession, who added tofu to hers for a presumably creamier taste and texture. I didn’t have any tofu handy, but I did have everything else — avocadoes, dates, almonds, agave nectar, coconut oil, sea salt, vanilla, and cocoa powder — so I used the original recipe she got from Gluten-free Gus. (My Hershey’s Special Dark cocoa powder probably wasn’t as powerful as what they used, but it provided decent flavor.)
Mine didn’t come out as elegant looking as either of theirs, but I will say this: It didn’t last long. This lone remaining piece you see in the photo disappeared shortly after the picture was taken.