We stumbled across this vegan super hippy-dippy cafe in Bali, just 10 minutes away from our villa.

We ordered many times during our stay and went into the bakery for breakfast, mostly to admire their organic baked goods. The vegan mud cake was one item that I knew I would have to try as soon as I saw it.

One night, I ordered one huge slice of the mud pie. Two bites? I’m a little disappointed. You ask, how can a mud pie disappoint? I don’t understand! There was something wrong. It was obvious that this had to be corrected.

This pie starts with a simple crust made of just three ingredients. It’s basically a raw chocolate. Dates, cocoa powder, and raw walnuts (or cacao powder if you want a real raw chocolate brownie experience).

It makes a perfect crust to hold your fudgy, 3-ingredient chocolate filling.

This filling can be made in minutes and is undetectable as being dairy-free.

Silken Tofu works here. After learning about the benefits of soy through credible health sources, such as Dr. Andrew Weil, I now know that organic tofu is a healthy addition to your diet. It is high in protein and low in fat. Studies have shown that it can lower cholesterol by up to 40%.

I am not a nutritionist, nor do I recommend that you eat tofu in large quantities (it is not for everyone). It’s not something to be scared of, I want to say. This is especially true when it’s added to a silky, chocolaty pie like this one.

This pie has a texture that is simply sensational. Creamy, rich, mega chocolatey. One small piece was all I needed! Normally, I have a lot of desserts, but I am not satisfied. With this recipe, a small amount goes a very long way.

It can be served two ways: chilled or frozen.

It’s easier to serve frozen than chilled. It’s also good chilled, but it can be a bit tricky to remove the first few pieces from the pan. You can freeze it first to make it more pudding-like. Then slice it and let it sit for 10-15 minutes.

This pie is going to be a hit! It’s



Mega chocolaty



Mud pie-like texture

Chocolate lovers’ dream



  • 1 1/2 cups raw walnuts
  • Unsweetened cocoa powder or cocoa powder, 1/3 cup
  • Pitted dates soaked in warm water for 10 minutes and then drained.


  • 12 ounces silken tofu (drained, patted dry)
  • 1 3/4 cups dairy-free semisweet chocolate chips
  • Use 1/4 cup coconut cream or full-fat coconut milk (or any other dairy-free milk).


  • The crust can be prepared by pulsing the walnuts and cocoa in a processor to a fine powder. Remove and set aside.
  • Add dates to the food processor and pulse until they are small and sticky. Process the walnut-cocoa mixture until it is well combined.
  • Transfer the mixture to a pie plate made of glass lightly oiled in coconut oil. You can also place parchment on the bottom to make it easier to remove. Place a plastic wrap sheet over the crumbs, and use your hands to press it into a crust. This should go up the sides. Put the frozen mixture in the freezer for a few minutes to set.
  • Once melted, add the chocolate chips to a blender along with the coconut milk (or other dairy-free) and the tofu. Add the chocolate chips to a Blender, along with tofu (or any other dairy-free milk). Blend for about 1 minute. Scrape down the sides if necessary.
  • Pour over the crust and smooth. Cover and freeze for at least 2 hours. Alternatively, you can refrigerate the mixture for at least two hours or until it is firm. Freeze for easier serving and longer storage.
  • Top with Coconut Whipping Cream. The coconut whipped cream will be kept in the refrigerator for several days. However, it is best served fresh. You can freeze the berries for a few months if they are well-covered.

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