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Antiaging Protein Power Pie (Vegan)

It’s not everyday that a dessert can claim that title! This recipe is an intense chocolate pie that can either be made Vegan or dairy. The only change is using dairy chocolate. The reason this pie recipe is so phenomenal is:

1) it uses no refined sugar

– for the sweetener I use maple syrup and agave. Both are lower on the glycemic index, thereby not  creating a spike in sugar levels and aiding in slower digestion (this means staying fuller longer!)

2) uses tofu instead of butter, cream or dairy in the pie filling

– this gives the protein punch that is usually lacking in dessert

3) a glorious amount of antioxidants

– As part of the Foodbuzz tastemaker’s program, I recieved a box of the he Kellogg’s FiberPlus Antioxidant Cereal to try. It has cinnamon already in it (a great and delicious antioxidant). In addition, the dark chocolate and cocoa as well as the raspberry jelly are all amazing sources of antioxidants. Antioxidants are a great way to fight free radicals and the signs of aging.

So now that you’re sold on the benefits of eating this dessert; lets see the recipe!

Crust:

2 c. Kellogg’s FiberPlus Antioxidant Cereal

pinch of salt

2 TBL agave

Filling:

12 oz. Silken Tofu

10 oz. Bittersweet Chocolate

1/3 c. Cocoa Powder

4 TBL Maple Syrup

2 tsp Vanilla Extract

1/2 c. Raspberry Jam

1 container fresh Raspberries

Pie Crust:

preheat the over to 375° F

Put the cereal in a food processor and blend until it is fully broken into crumbs

Add the salt and agave and blend until everything is mixed (this only takes a few seconds)

Pour the crust into a 9″ pie pan and press the mixture into the pan and up the sides with your fingers

Bake for 7-10 minutes, until crust is slightly golden. Allow to cool completely.

To make the filling:

Drain the water from the tofu and blend the tofu in the food processor until it’s pureed

Put the chocolate chips in a double boiler and melt over medium heat (alternate option: save time and melt in the microwave)

Sift the cocoa powder into the chocolate and stir until combined

Add the chocolate mixture to the tofu and blend until combined.

Scrape down the sides with a spatula and add the maple syrup and vanilla extract. Blend once more.

Pour the filling into the pie crust and smooth it out.

Microwave the raspberry jelly until it becomes fluid.

Pour the jelly into lines on the pie and use a toothpick or knife to create a swirled pattern.

Line the rim of the pie with fresh raspberries.

Chill the pie for 2 hours minimum.

Enjoy…..guilt free!

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One Response

  1. This looks like fun to make, extremely easy, and delicous!
    Thank you.

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