This chocolate silk breakfast pie gives me a reason to get up in the mornings. It contains complete protein, plentiful fiber, and a perfect mouthfeel. Dessert for breakfast has never tasted better!

Brought to you by… a rant:

Wooh. Okay. So, The Hippie Happy Foodist is almost a year old. But the creator has been around quite a bit longer than that. 365 is a special number- I mean, Whole Foods market named their signature brand after it! This past year has been a tornado of tumultuous emotions, and has brought a wealth of change. I have counted calories since the age of thirteen. Yes, thirteen. Every single day. At times, I tallied fiber, protein, added sugars, and even sodium. Obviously, some individuals can perform this habit without repercussions. However, I realized the obsessive, anxiety-racking counting was a grasp at mental reprieve. The ritual of planning my meals, “perfecting” their nutrition “facts,” and feeding the numbers to a calculator became self-soothing. Or so I felt. Math has never been my strong suit, but my arithmetic skills are on point! I began to see numbers before words. An orange became “45 calories” before my brain registered it as a clementine. Later, I discovered popular programs such as the Starch Solution and the Anabolic regimen. Now, workouts aren’t my thing. Gyms are sticky (like kids.) So my temporary protein obsession likely stemmed from salespersons and misinformation. While it’s an important macronutrient, it’s not worth nailing to the gram. So much variation plays into these numbers that they give us a false sense of control.

The point is, I will no longer be including calorie counts with my recipes. If you are interested in rough estimates, hop onto Cronometer. Or better yet, grab a calculator and punch ’em in, as I did for many years. Some recipes will also be looser, up for further interpretation with amounts and ingredients. Honestly, I’m sick of measuring salad ingredients. Let’s just dump a bunch of plants into a bowl and call it lunch:)

As for this recipe… it is low-fat, high-fiber, high-protein, minimally processed, and gluten-friendly. Since it technically qualifies as “low in caloric density,” you can eat the entire thing for breakfast, as I did today.

Ah, but didn’t the whole word salad above just allude to ditching rigid terms? Nope. You cannot please everybody, especially in nutrition spaces. Veganism has always been about ethics, but the dietary spectrum within that term is still vast. You’ve got everyone, from Junk Food Vegans (JVFs,) to Paleo Vegans (Pegans,) to High-Carb-Low-Fat’s (HCLF,) to Frugivores. Every day is different, and I don’t want to bother with finding a niche within a niche. As I said in a recent Instagram post, “Animals are number one, health helps the cause, and the planet is a plus.” Some days, I eat mountains of fruit. On others, I might reach for a protein bar. For now, I stick to “juicy loose-y vegan.” After all, it is impossible to go an entire lifetime without a single label;)

Bring on the breakfast pie! While I do not know its numerical value, she offers countless nutritional benefits.

Chocolate Silk Breakfast Pie

Yield: 1 6-inch pie (double for a thick 9-inch standard.)

WHAT YOU’RE GONNA NEED:

CRUST

• 1 medium whole-grain tortilla*
• 2 tsp allulose + 1/2 tsp ground cinnamon

FILLING

• 12 oz. silken tofu (I repeat, SILKEN!)**
• 1 tsp vanilla extract
• 1 large, ripe banana (120g)
• 4 tbsp cocoa powder (20g)
• 2 tbsp powdered peanut butter (16g)***
• 1 tsp cinnamon
• 2 tbsp maple syrup OR 3 tbsp monk fruit (40g)
• Hefty pinch of salt
• 2-3 tbsp nondairy milk or coffee
• 1 tsp powdered agar-agar

WHAT YOU’RE GONNA DO:

1. Spread the cinnamon-monk fruit mixture onto your tortilla. Fingers are best. Place in a 6-inch pie pan and bake for 7 minutes at 350F (180C.)
2. While your super simple “crust” is baking, blend all filling ingredients EXCEPT the agar-agar.
3. Pour the chocolate silk into a saucepan and turn the heat to medium-low. Whisk for a minute or so.
4. Sprinkle on the agar-agar and beat well.
5. Check on your crust, if it’s not already done.
6. Once the pie filling has thickened to a puddin’ consistency and/or begins to bubble, remove from heat and immediately transfer to the crust.
7. Smooth top, decorate with fresh fruit, then chill for 2+ hours.

*Mine was six inches. I have tested this method using Xtreme Wellness wraps, Ezekiel sprouted grain tortillas, and Trader Joe’s carb-savvy tortillas. Any soft wrap should work, though!

**Any brand of SILKEN tofu will work. I use the Whole Foods brand because it’s only 1.69 per pound. Wowza! Perhaps a dairy-free yogurt would do. Try making your own Burmese tofu if soy is a no-no.

***Can omit or swap for your favorite protein powder. I like chocolate and peanut butter, but it’s completely optional. However, if you DO want a PB Choco breakfast pie, I suggest adding 1 teaspoon of maca powder to add some more nutty notes.

I quite obviously LOVE pies: Salted Caramel Peanut, Key Lime, and Strawberry Rhubarb.

Best Dishes,

The Hippie Happy Foodist™

aka the Hippie Foodist Trying to Find Happiness