Moo-less Chocolate pie is made without any dairy products and tastes like a really thick creamy chocolate mousse! Find out what the secret ingredient is below.

Here's a little update on me. Awhile back, I said I was going Dairy Free and lately I've noticed that I can still eat small amounts of it and that doesn't upset my stomach. It's when I eat large amounts of dairy like a half a pizza or a whole entire pint of ice cream. At work, I'll make a grilled cheese with a slice of provolone and cheddar and that doesn't make me feel bloated or anything so yay! But it's still hard to not eat dairy. I've been slowly trying to cut it out of my life but when I do want something like a pizza, I'll just take a lactaid pill. That helps me out tremendously and that's something I'll always have in my purse.

It's also fun to try non-dairy recipes like this Moo-less chocolate pie. Guys, this chocolate pie has made me appreciate tofu. I used to be afraid of tofu, but recently I've been adding it to desserts and my smoothies for breakfast in the morning in order to get some protein. This pie is like a thick chocolate mousse and you could totally fake out anybody with it. They wouldn't know there's tofu in it. It's so rich and creamy and Vegan to be exact. The crust is a store bought oreo pie crust and the batter is completely made in food processor or blender. The hard part is letting it sit over night. So good!

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Ingredients Needed

13 ounces semisweet chocolate chips
½ cup of almond milk
1 teaspoon vanilla extract
1 pound silken tofu, drained
1 (9-inch) prepared chocolate wafer crust, recipe follows
½ cup of peanut butter (optional)

How to Make Vegan Pie

Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
Melt the chocolate chips with the milk and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu,peanut butter and chocolate chips in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.

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