I should probably be posting something for the 4th of July, but it’s really hard to be festive when we’re across seas, and the holiday falls mid-week. The mere thought of The 4th makes me miss home instantly—barbecuing, hanging out bare-legged in summer attire, the scent of sunscreen…Alas, there’s always Labor Day! But, if you are re in The States, just pop a few blueberries and red berries on top and voila!

Anyway, back to pie talk! This pie is pure DECADENCE. It’s the perfect dessert for a gathering as it can be prepared a day—or even two—ahead of time. Serve it chilled with a dollop of unsweetened coconut yogurt (this kind is my fav), or whipped cream, but only if it’s the real thing. I must give credit where credit’s due—my mom introduced me to this vegan and gluten-free chocolate pie recipe, so we have her to thank for that!

Sometimes it can be hard to put together a vegan & gluten-free dessert that satisfies people without food allergies. To avoid any pre-judgement, I usually avoid telling allergen-free guests there is tofu in this recipe until they try it. The look of disbelief on their faces is always satisfying.

If you make this recipe, please share you experience in the comments section below.

Bon appetit,

xx Mary

//Notes//

• I used oat milk, but any unsweetened plant-milk will do. I don’t recommend hemp milk as the flavor is too strong for my taste.

• I used Bob’s Red Mill Gluten Free All Purpose Flour, without any gum additives like xanthum or guar. Any flour will do here (it doesn’t necessarily have to be gluten-free).

• When choosing a baking chocolate, try to find one with minimal ingredients and no emulsifier such as soy lecithin. I prefer the bar form over chips because bars tend to be higher quality chocolate for some reason. Either will probably give you the same effect, it’s just my preference. So in a pinch go with what you can find or have!