I’ve had to be dairy-free while attempting to breast-feed my son, as that he’s allergic to milk. This means that I have to kill my sugar cravings with dairy-free foods. I figure, might as well go vegan, since I have vegan friends and like the challenge.

This recipe can be made with a home-made graham cracker crust, or canned vegan whipped topping. I did what was easiest for me to grab at my local grocery store. The assembly is the easy part. The secret is the chocolate “pudding.”

Vegan Chocolate Pudding Pie
6 Weight Watchers PointsPlus Values per serving
Makes 8 servings

1 vegan 9″ graham cracker pie crust
1 pound soft silken tofu (usually, one cold-pack package of tofu)
1 cup vegan semisweet chocolate chips (usually 1/2 a package)
1 tsp vanilla
1 tsp Nutritional Yeast
1/3 cup powdered sugar
1 tsp kosher salt
5 ounces Soyatoo Vegan Whipping Cream

Set the graham cracker crust aside, ready for the filling.

Cut the silken tofu into about 4-6 pieces, and throw in a food processor. Put the chocolate chips in a microwave-safe bowl and microwave on high for 2 minutes. You can also melt the chips in a double boiler. Mix up the chips to make sure that it creates a smooth, melted chocolate mess. Pour in with the tofu. Add the sugar, vanilla, salt and nutritional yeast. Yes, salt and nutritional yeast. This is the secret to its deliciousness. Pulse the food processor, initially, then let it go until the contents are evenly mixed and very smooth. Make sure to stop and scrape the sides with a spatula.

Pour the pudding mixture into the pie crust and smooth in evenly.

Take the soy whipping cream and whip with a hand mixer until it’s light and fluffy. Here you can get creative. You can either pour it/spoon it on top of the chocolate pudding, or you can do what I did (sorry, no pretty pics!), which is use a plastic bag with a 1/4 in hole cut in the corner, fill it with the whipped cream, and pipe it in a circle from the outside to the inside. This is where a can of aerosol whipped topping would come in handy.

Throw in the refrigerator for an hour or so, and serve!

Please let me know if you try this recipe, and if you do, what the results were like!