Skip to content
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Covid-19 Updates for Our Customers. Learn More

Chocolate Ice Cream Pie https://www.metro.ca/userfiles/image/recipes/tarte-glacee-chocolat-11272.jpg PT20M PT00M PT3H20M
In a food processor, pulse the pecans and buckwheat. Add the dates, oil, and chili pepper. Keep pulsing until you get a somewhat even, sticky mixture.In a 20 cm (8 inch) greased springform pan, spread the mixture and press down firmly with your fingers. Set aside.In a large heat resistant bowl, melt the chocolate in a double boiler or in the microwave. Add the tofu, date paste, cocoa, and vanilla.Use a handheld blender to combine until you get a smooth texture. Pour into the mould and freeze for at least 3 hours.Remove the pie from the freezer and let it rest at room temperature for about 10 to 15 minutes before slicing.Top with fruits and chocolate chips.Recipe from the book Savoir quoi manger - Végétalien by Linda Montpetit and Marise Charron, published by Modus Vivendi.Source: Linda Montpetit - Dietitian
8
0 0 0 0
1 cup (110 g) pecans 1 cup (180 g) raw white buckwheat 3/4 cup (120 g) dried date pitted and roughly chopped 1 1/2 tablespoon (22,5 ml) coconut oil 1/4 teaspoon (1,25 ml) ground chipotle pepper For the topping 9 oz (250 g) 70% dark chocolate 2 pkgs (150 g) silken tofu 1/4 cup (75 g) date paste 2 tablespoon (30 ml) cocoa powder 1/2 teaspoon (2,25 ml) vanilla extract 2 cups (300 Double Inch) your choice of fresh fruit chunks (optional) 1/4 cup (35 g) dark chocolate chips (optional)
Chocolate Ice Cream Pie

Chocolate Ice Cream Pie

Rate this recipe
0 Vote
8
0:20
Preparation
0:00
COOKING
3:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (110 g)
    pecans
  • 1 cup
    (180 g)
    raw white buckwheat
    You might like:

    Flyer Deals  (2)
    HEMP HEARTS ORGANIC HEMP SEEDS

    HEMP HEARTS ORGANIC HEMP SEEDS

    $8.99 ea.

    200 g


    HEMP HEARTS HEMP SEEDS

    HEMP HEARTS HEMP SEEDS

    $5.99 ea.

    227 g


  • 3/4 cup
    (120 g)
    dried date pitted and roughly chopped
  • 1 1/2 tablespoon
    (22,5 ml)
    coconut oil
  • 1/4 teaspoon
    (1,25 ml)
    ground chipotle pepper
  • For the
    topping
  • 9 oz
    (250 g)
    70% dark chocolate
    You might like:

    Flyer Deals  (3)
    SAVE $1.58 ON 2
    SELECTION PREMIUM CHOCOLATE BAGS, MAYNARDS OR DARE REAL CANDY

    SELECTION PREMIUM CHOCOLATE BAGS, MAYNARDS OR DARE REAL CANDY

    2 for $7.00

    SELECTED SIZES SELECTED VARIETIES OR 4.89 EA.


    HERSHEY'S CRUNCHERS OR POPPED MIX CHOCOLATE BAGS

    HERSHEY'S CRUNCHERS OR POPPED MIX CHOCOLATE BAGS

    2 for $8.00

    SELECTED SIZES, SELECTED VARIETIES OR 4.89 EA.


    SENSIBLE PORTIONS CHIPS

    SENSIBLE PORTIONS CHIPS

    2 for $5.00

    120 - 142 g LIFE SMART CHOCOLATE BAR 90 g IRRESISTIBLES ORGANIC CHOCOLATE 90 - 142 g SELECTED VARIETIES, OR 2.79 EA.


  • 2 pkgs
    (150 g)
    silken tofu
  • 1/4 cup
    (75 g)
    date paste
  • 2 tablespoon
    (30 ml)
    cocoa powder
  • 1/2 teaspoon
    (2,25 ml)
    vanilla extract
  • 2 cups
    (300 Double Inch)
    your choice of fresh fruit chunks (optional)
  • 1/4 cup
    (35 g)
    dark chocolate chips (optional)
    You might like:

    Flyer Deals  (3)
    SAVE $1.58 ON 2
    SELECTION PREMIUM CHOCOLATE BAGS, MAYNARDS OR DARE REAL CANDY

    SELECTION PREMIUM CHOCOLATE BAGS, MAYNARDS OR DARE REAL CANDY

    2 for $7.00

    SELECTED SIZES SELECTED VARIETIES OR 4.89 EA.


    HERSHEY'S CRUNCHERS OR POPPED MIX CHOCOLATE BAGS

    HERSHEY'S CRUNCHERS OR POPPED MIX CHOCOLATE BAGS

    2 for $8.00

    SELECTED SIZES, SELECTED VARIETIES OR 4.89 EA.


    SENSIBLE PORTIONS CHIPS

    SENSIBLE PORTIONS CHIPS

    2 for $5.00

    120 - 142 g LIFE SMART CHOCOLATE BAR 90 g IRRESISTIBLES ORGANIC CHOCOLATE 90 - 142 g SELECTED VARIETIES, OR 2.79 EA.


Imprimer ma sélection

Preparation

In a food processor, pulse the pecans and buckwheat. Add the dates, oil, and chili pepper. Keep pulsing until you get a somewhat even, sticky mixture.

In a 20 cm (8 inch) greased springform pan, spread the mixture and press down firmly with your fingers. Set aside.

In a large heat resistant bowl, melt the chocolate in a double boiler or in the microwave. Add the tofu, date paste, cocoa, and vanilla.

Use a handheld blender to combine until you get a smooth texture. Pour into the mould and freeze for at least 3 hours.

Remove the pie from the freezer and let it rest at room temperature for about 10 to 15 minutes before slicing.

Top with fruits and chocolate chips.

Recipe from the book Savoir quoi manger - Végétalien by Linda Montpetit and Marise Charron, published by Modus Vivendi.

Source: Linda Montpetit - Dietitian

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.