LOW CARB CHOCOLATE HAZELNUT PIE

Name: LOW CARB CHOCOLATE HAZELNUT PIE
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 1 piece firm tofu; 2 piece Zazubean Creamy Hazelnut Slinky bars, melted; 1 tbsp stevia; 0.5 cup soy milk; 3 tbsp cocoa powder; 1 box chocolate cookies; 0.25 cup vegan butter, melted

15 mins prepServes 12

Make this chocolate hazelnut pie in under 20 minutes! Two melted Zazubean Slinky Bars give this pie flavour and richness, while the tofu lends the perfect smooth texture and a cookie crumble crust makes for the perfect base. Note: Firm tofu maximizes protein but adds soy flavour; for a milder taste, use medium tofu or silken tofu (eliminating milk).

12 servings

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To a high speed blender add your box of cookies and pulse until you have a super fine crumb/dust. Add to a bowl and add melted butter, mixing well until you have a “wet sand” texture. Pour into your pie dish and press down using the back of a measuring cup or glass. Set in the fridge while you make the filling: To a high speed blender add tofu, melted Hazelnut Slinky bars, stevia, soy milk, and cocoa powder, blending until super smooth. Option to add more sweetener if a sweet filling is desired. Pour into pie dish covering the cookie crust. Smooth the top and set pie in the fridge to firm, 1- 2hrs. Top with more chocolate is desired and enjoy!

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LOW CARB CHOCOLATE HAZELNUT PIE

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