Sometimes when I make something super nom and I’m writing a post about it, I have to keep running to the kitchen and taking bites “for inspiration.” I’ve been inspired to eat about a quarter of this pie in the last 15 minutes, so you know it’s good.
This is a chocolate ice cream pie flavored with a kiss of rum (I want to make a pirate joke here and I blame Johnny Depp for that), studded with chewy raisins and nestled in one of the best things ever, a decadent date and pecan crust. The ice cream is addictive on its own, but the crust…it reminds me of a baklava so richly nutty you can barely taste anything else except something mild and sweet holding it together. I never thought I liked pecans that much till I got a load of this crust. Turns out I want to marry them.
In fairness to the other ingredients, it’s not just pecans. It’s also high fiber coconut flour and shredded coconut and antioxidant rich flax meal and sweet, sweet dates. That’s an awesome crust, and fill that crust with rich, creamy, sweet chocolate ice cream…it’s clean decadence overload. It’s like ice cream packed in about an inch of super high-quality crumbled cookies. I might have to go get another bite to make sure.
Ok, I’m sure. Stop me before I make sure again.
The ice cream is soy based, which is an attractive-sounding way of saying it’s made from tofu. I hope you’re not about to scoff at tofu ice cream…nah. Of course you’re not. I love to make ice cream with tofu because it’s a lower calorie, high protein and nutrient dairy-free option. Ok, it’s not as rich and creamy as full-fat coconut milk or avocado, but it gets the job done nicely. I don’t always have avocado calories to throw around, especially if I’m going to swaddle my ice cream in an inch of dates and pecans.
Which leads me to the rum. It’s pretty much in here to keep the ice cream creamy, which it totally does. Did you know alcohol helps prevent things from freezing solid? That’s a cool (haha) thing to know, especially if you like making ice cream. But it also adds flava. It’s not at all a strong rum taste – I don’t think I’d guess if someone just handed me a slice and said “here, eat this,” which doesn’t happen often enough. It’s just a hint, and it has the effect of making the chocolate taste full-on. Like, “wow this is some strong chocolate!” full-on. Trust me, it’s magical.
And with that crust..
I’m going to stop before I have to go make sure again.
Eat Healthy Eat Happy
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- 14 oz. soft tofu
- 1/2 c agave nectar
- 1/2 c unsweetened almond milk
- 1/3 c cocoa (I like to use dark)
- 2 Tbs olive oil
- 2 Tbs rum
- 2 tsp vanilla
- pinch salt
- 1/2 c raisins
- 1 c pecans (toast them first for a little extra flavor)
- 3 Tbs coconut flour
- 2 Tbs flax meal
- 1 tsp vanilla
- 1/4 c unsweetened shredded coconut
- 6 dates
- nonstick spray
- Combine all the pie ingredients except the raisins in a food processor and puree until smooth. Freeze in an ice cream maker according to manufacturer's instructions, adding the raisins as it churns.
- Make the crust while the ice cream churns. Combine all the crust ingredients in a food processor and process to a sticky rubble. Spray an 8 or 9 pie pan with nonstick and press the crust into the bottom and along the sides. Refrigerate until the ice cream is churned.
- Carefully spread/pat the ice cream into the crust and freeze for about an hour to set. Let stand outside the freezer for 2-3 minutes to soften when you want to cut additional slices.
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If you can’t get enough of that crust, check out these Triple Layer Coconut Pecan Fudge Brownies!