1 hour 15 minutesSnacks and Dessert

No-bake chocolate silk pie (make-ahead)

Makes: sixteen servings; enjoy leftovers tomorrow
Makes: sixteen servings; enjoy leftovers tomorrow


  • 6 pitted dates
  • 1 ½ cups pecans
  • ⅓ cup cocoa powder
  • ½ tsp salt
  • 1 ¾ cups chocolate chips
  • 12 oz tofu (extra-firm)
  • ½ cup full-fat coconut milk


  1. Soak date in warm water 10 min. Meanwhile, pulse pecans and cocoa powder in a food processor until it is a fine meal. Remove and set aside.

  2. Place soaked date and salt in the food processor and process until only small bits remain. Add the cocoa powder meal until well combined.

  3. Transfer to a lightly-oiled pie pan. Press down crumbs to form a crust that goes up the sides. Set in freezer.

  4. Melt chocolate chips in the microwave in 30-second increments. Add to a blender or food processor along with tofu and full-fat coconut milk. Blend until smooth, then pour into crust.

  5. Cover and freeze until set, about 1 hour.