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Рецепт Chocolate Espresso Freezer Pie
by Anne-Marie Nichols

With the warmer weather, it’s time for frozen desserts like ice cream freezer pies. Well, if you’re dairy free or vegan, it’s one of those desserts you may have to avoid since they’re usually dairy based. That’s why I decided to come up with a recipe for Chocolate Espresso Freezer Pie!

In celebration of National Soyfoods Month, I’ve swapped out soy milk and tofu instead of ice cream or frozen yogurt. Not only do these swaps make Chocolate Espresso Freezer Pie dairy free and vegan, but I find that using tofu and soymilk in desserts makes them more satisfying and filling since they’re both high in protein.

In fact, soymilk works in place of dairy milk in almost any recipe and has more protein than all other milk substitutes. Soymilk contains fewer calories than 2% and whole dairy milk and contains complete protein, calcium, vitamins and minerals equivalent to dairy milk. It also contains the omega-3 fatty acid ALA, which is not found in dairy milk.

Other benefits of soy

Soy is considered a complete protein and contains all nine essential amino acids in the ratios needed for health and well-being. Soy protein may reduce the risk of heart disease as part of a diet low in saturated fat and cholesterol. Using soy in your favorite recipes may help reduce calories, cholesterol and saturated fat while adding iron, fiber, calcium, magnesium and zinc in your diet.

Soybeans are also more environmentally sustainable than other sources of protein. Soy-based foods deliver the higher protein per amounts of fossil energy, water use and land resource inputs than animal-derived proteins. Soybeans offer 941 pounds of protein per acre of land, compared to eggs, another efficient land user, which produce only 212 pounds of protein per acre.

For more information on soyfoods, check out the Soyfoods Association of North America website. You can also connect with them on Facebook, Twitter @SocialSANA, Instagram, and Pinterest.

This Mama’s tips on the Chocolate Espresso Freezer Pie recipe

My grocery store carries Enjoy Life dairy free chocolate in the health food section. Target also carries Enjoy Life – both dark and semi-sweet chocolate. You can also order Enjoy Life allergy friendly baking chocolate online.

I used a Beka Bain Marie to melt the chocolate. It’s a double boiler simmer pot. You pour water into the reservoir on the handle of the vessel which then heats up between the walls, and cooks food without burning or boiling over. If you find yourself needing to use a double boiler for melting chocolate or making sauces on a frequent basis, you may want to invest in one of these because they’re foolproof and you never scorch your chocolate!

I used Silk’s chocolate soymilk. If your store doesn’t carry it, buy the vanilla flavor and double the amount of chocolate chips.

I used House Foods soft tofu. Soft tofu is also called silken tofu. You can find tofu in two different places at your grocery store. In the health food aisle, you may find shelf stable tofu in valpaks. (Great for keeping tofu in the pantry to use as needed!) You’ll also find tofu in one of the refrigerated sections. It’s always interesting to find out where your store manager decides to stock the tofu!

To cut back a bit on the calories, I used Monk Fruit in the Raw as I find stevia is too bitter with chocolate. You could also use sugar, agave, honey or maple syrup if you wish.

For the instant espresso, I used the Café Bustelo brand. I found it at Target, but you can also purchase Café Bustelo instant espresso online. This was a new product for me and I may keep a supply around to use in other recipes!

I used a premade gluten free pie crust made by Mi-Del. My grocery store just started carrying these in a variety of flavors. You can find these gluten and dairy free premade pie crusts online as well.

Chocolate Espresso Freezer Pie

Ingredients

Directions

Using a double boiler or a bain marie, over low heat melt the chocolate chips until they’re smooth and creamy. Remove from heat to allow chocolate to cool slightly.

Place the tofu, chocolate soymilk, monk fruit, instant espresso, vanilla, and salt in a blender. Using the pulse function, blend until very smooth. (You should not see any chunks of tofu in the mixture.) Add melted chocolate to the blender and process until smooth. If needed, stop and scrape down side of jar and blend some more.

Place the pie crust on a tray or cookie sheet. Carefully pour the tofu mixture into pie crust. Place the pie into the freezer for a minimum of four hours or overnight.

When pie is completely frozen, remove from freezer. Drizzle melted dark chocolate over top of pie with a spoon or spatula. To set drizzle, place pie back in freezer for 5 minutes.

To serve, set at room temperature for about 20-30 minutes until pie is just soft enough to be cut. Slice and serve.

Prep Time: 4 Hours 20 Minutes

Total Time: 4 Hours 20 Minutes