PROTEIN CHOCOLATE CUSTARD PIE

Posted on September 07, 2022 by Tammy Dalton | 0 Comments

16oz package of organic silken tofu

1 cup smooth almond butter

3 cups dark chocolate chips (I use Enjoy Life)

1/2 cup any milk (I have used almond and coconut milk)

7.5 oz package of Gluten free graham crackers ( I use Pamela's)

4 tbsp melted butter 

sea salt 

Instructions:

For the crust:

Preheat oven to 350 degrees.

In a food processor, pulse all graham crackers until you get a pretty fine consistency.  It usually only take about 30 seconds.

Combine graham crackers with melted butter. Spread mixture into a glass or ceramic pie dish. 

Bake for 15 minutes. 

While crust is cooling...

Pour chocolate chips into a small sauce pan and heat to low/med low.  The chips will slowly melt and become creamy. Once creamy and smooth, remove from heat.

In a high powered blender, add tofu, almond butter, milk and melted chocolate. Blend until smooth and creamy. 

Pour onto crust.  Sprinkle with sea salt. Refrigerate for at least 4 hours.

Enjoy.

 

 

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