Chocolate Ganache Pie

A while ago I ordered a cookbook entitled "The 30 Minute Vegan" which has really great recipes which are, most importantly, really quick and easy to make. I decided to make the Chocolate Ganache Pie for Christmas Day and thankfully it wasn't a complete disaster on my first attempt. Warning: its pretty damn decadent so a little will go a long way (I still have a sweetness headache three days later). 

Piecrust

• 1.5 cups almonds
• 1.1/4 cups pitted Medjool dates
• 2 tablespoons shredded coconut
• pinch cinnamon
• pinch allspice

Place almonds in a food processor and process until just ground. Add the dates, coconut, cinnamon and allspice and process until the dates are broken up and the mixture begins to run up the sides of the processor. You may need to add more dates or a bit of Agave nectar if you're using a variety of dates that is not as moist as the Medjool. Use your hands to press the crust into a 9-inch pie plate.

Pie Filling

• 3 slabs dairy-free dark chocolate
• 1/2 cup pure maple syrup
• 1 package firm silken tofu
• 1 tablespoon vanilla extract
• pinch sea salt

Melt the chocolate by heating it in a double boiler over medium heat until the consistency is smooth, lump-free and creamy, stirring only once or twice (alternatively, melt the chocolate in the microwave oven for two-three minutes if you're short of time).

Meanwhile puree the maple syrup, tofu, vanilla and sea salt in a food processor until smooth. When the choclate is thoroughly melted, add it to the food processor and blend well.

Pour the mixture into the pie shell and chill until firm all the way through (at least one hour). Serve and enjoy!