Silky Chocolate and Orange Vegan Pie w/ Vegan Whipped "Cream"

Eating a vegan diet is not only kind to our bodies but to animals and the environment as well. Anything we can do to eat vegan, even if only occasionally, can have a substantial positive impact. But does that mean vegan desserts are bland and uninteresting? Absolutely not! And, while it is great to keep it simple and quick, it doesn't mean a vegan should always be relegated to the corner with a bowl of sorbet or fruit salad for dessert. There is a bevy of bountiful desserts just waiting to please the vegan palate, such as this Silky Chocolate and Orange Vegan Pie. This dessert will "wow" those you make this for, vegans and non-vegans alike!

A deterrent some people might find is that they might not know what all the ingredients are. But vegan cooking and baking has never been easier, with more and more stores carrying a wide assortment of vegan products. And, while you may run into confusing ingredients such as aquafaba, a quick online search can answer questions about what an ingredient is. For the record, aquafaba is the viscous water in which chickpeas are canned. It is used as a replacement for eggs and egg whites. It has a wide spectrum of emulsifying, foaming, binding, gelatinizing, and thickening properties.

This dessert is customizable to a certain extent! Below is a list of exchanges and modifications you can make; you can implement one of these or incorporate several changes, or find your own twists to make this dessert uniquely and specifically yours.

1. Exchange the cardamom for cinnamon, or for a peppy kick, use ginger. You can also keep the cardamom/cinnamon and add pinches of chili powder and/or cayenne for a "Mexican Hot Chocolate" flavor.

2. Remove the spice and add in a teaspoon of instant coffee to make a Chocolate Coffee Pie.

3. Omit the orange zest from the graham cracker crust to make it more straightforward chocolaty-goodness.

4. Use cinnamon-sugar graham crackers instead of plain for added depth and flavor.

5. Mix up the garnishes! You can top with vegan whipped cream as I do, or a sprinkle of powdered sugar, and top with a wide selection of fruits and berries. You can also top with toasted, chopped nuts; almonds and macadamia nuts would be delicious. Peanuts would give you tasty peanut butter and chocolate vibe.

For the Vegan Whipped Cream, you won't be using the chickpeas in the recipe (only the aquafaba from the can); you can store the chickpeas for later use. Toss on a salad, make hummus, or use in another recipe. Drained chickpeas will last three to four days in the refrigerator and about two months in the freezer.

For the Filling:

1 (12-ounce, 340 g) bag vegan semisweet chocolate chips

1 (14-ounce, 396 g) block silken tofu, drained

2 teaspoons (10 ml) vanilla extract

1 teaspoon cardamom

Pinch of salt

For the Vegan Graham Cracker Crust:

1 ½ cups graham cracker crumbs, finely ground (About 1 package of graham crackers. While most graham crackers are vegan, some are made with honey. Check the label to make sure the ones you are using are without honey and are vegan)

1/3 cup sugar

1/3 cup oil or melted vegan butter plus a scant amount for brushing on pie tin (if using oil, I suggest using coconut oil).

Zest of one orange

For the Vegan Whipped Cream:

I suggest a stand mixer if you have one. It takes longer to whip aquafaba than cream, and while a hand mixer or whisk will work, it will take far longer and prove to be a bit difficult. But, no worries! Unlike cream, you can NOT overwhip aquafaba. There will be no butter made from this liquid! Also, make sure your mixing bowl and whisk are completely free from oil, including any oil residue. Any oil will cause the whipped aquafaba to fall and not be airy and light.

1 Can of chickpeas

1/8 teaspoon Cream of Tartar

¾ cups powdered sugar

1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F. Please note, you do not have to bake the crust if you do not wish to, but it will help the crust hold together better. It will be crumblier without baking.

1. Place the graham crackers, sugar, oil, and orange zest in a food processor. Process until well blended, and the texture resembles wet sand.

2. Brush the bottom and sides of an 8" or 9" pie pan with oil or melted vegan butter; this step is optional but promotes even toasting on the bottom of the crust.

3. Press the graham cracker mixture into the pan, covering both the bottom and sides of the pan evenly.

4. Bake for 7 minutes.

5. Allow the crust to cool completely.

While the crust is cooling, you can make the filling.

1. Drain the tofu well, and break it into chunks, and place in a food processor.

2. In a microwave-safe bowl, microwave the vegan chocolate chips for 30 seconds. Mix with a spatula, and continue microwaving in 20-second intervals, mixing in between, until chocolate is completely melted and smooth.

3. Add the melted chocolate into the food processor with the tofu.

4. Add in the vanilla, cardamom, and salt.

5. Blend until creamy; the mixture should resemble pudding.

6. Pour the mixture evenly into the pie crust, gently level out with a spatula.

7. Place the pie into the fridge for at least 2 hours or the freezer 30 minutes before serving, so that the filling will solidify fully. (The pie can be stored in the refrigerator for up to 5 days.)

While the pie is in chilling out, you can make the Vegan Whipped Cream.

1. Drain the liquid from a can of chickpeas. You should have about ½ cup of liquid, but a little more or less is fine. I suggest no-sodium or low-sodium chickpeas, so your whipped cream doesn't get a salty taste.

2. Add the liquid and cream of tartar into your mixing bowl and mix on medium, about 3-4 minutes until stiff peaks form.

3. Add in the sugar and vanilla, and increase speed to medium-high.

4. Mix for about 10 minutes or until stiff peaks form.

5. Serve immediately for best results and store leftovers in the freezer, as it won't hold up in the refrigerator.

Enjoy this elegant, sophisticated, and delicate dessert that is also wholly satisfying and decadent!