Chocolate Miso Pie

This rich, chocolatey tart with a hint of savory miso is creamy, decadent, and secretly packed with plant-based protein. It features a no-bake, date-based crust and a silky tofu-chocolate filling — the perfect treat when you want something indulgent yet wholesome.

Perfect for hot summer days when you don't want to turn on the oven (or if, like me, you don't have access to one), this tart comes together easily and chills into a beautiful dessert.

This recipe makes one 4-inch diameter tart — ideal for a personal dessert or a small, special treat to share.

Ingredients

Crust

1. 75g pitted Medjool dates (about 6–8 dates), soaked for 30 minutes–1 hour
2. 30g peanut butter powder (alternatively use oat or almond flour for a peanut-free version)
3. Pinch of salt
4. 5g agave syrup
5. 5g oats

Filling

1. 100g firm tofu, drained
2. 15g raw cacao powder
3. 30g agave syrup (or maple syrup or honey)
4. 15g white miso paste
5. 15g coconut oil, melted
6. 5–15g water, as needed for blending

Supplies

1. Immersion blender with regular and food processor attachments
2. (A regular blender and/or food processor will work as well)
3. 4-inch tart pan or mini springform pan
4. Parchment paper
5. Spatula
6. Sharp Knife
7. Measuring spoons and scale

Remove the pits from 75g of dry dates, then submerge them in water. Soak for at least 30 minutes.

Add all the pie crust ingredients to a food processor and blend until a sticky dough forms. If the dough feels too dry, add water 1 teaspoon at a time until the dough starts to hold together. If it’s too sticky, sprinkle in a little more peanut butter powder.

With the larger portion of the crust, roll between two pieces of parchment paper until it is between 1/4 and 1/8 inch thick. Use a knife to trim and relocate pieces to create a circle — the dough will easily re-adhere with a little pressure. Re-roll as needed until you have a circle slightly larger than the pie dish.

Since the dough is very sticky, peel the parchment paper back slowly in the opposite direction to avoid tearing. Once the top piece is removed, flip and repeat with the bottom piece.

Press the dough into the pie dish for the bottom crust and chill in the fridge.

If you plan to remove the pie from the dish for serving, line the bottom of the dish with a circle of parchment paper.

Roll out the remaining dough similarly into a circle. Using a very sharp knife or a pizza cutter, cut the circle into as many half-inch strips as possible. Fold the parchment sides over and rest the strips in the fridge.

Blend the drained tofu using the standard attachment on your immersion blender until very smooth. Add a small splash of water if needed; the texture should resemble thick hummus — smooth but not watery.

Add the cacao powder, agave syrup, miso paste, and melted coconut oil to the blended tofu. Blend again until completely creamy and thick, scraping down the sides as needed.

Only add a few drops of water if absolutely necessary for blending. The final mixture should be very thick but smooth, gripping the blender. Spoon into the pie crust and level with a spoon, wetting it lightly on the final pass for a smoother surface.

Create a lattice from the strips, working carefully not to break them. Fortunately, if breaks occur, the dough is sticky and forgiving — you can easily fuse the pieces back together.

To create the lattice:

1. Start with two strips.
2. Each time you add a new strip, fold back every other strip halfway and lay one strip vertically across.
3. Unfold the strips, fold back the opposite ones, and add a horizontal strip.
4. Repeat until the tart is covered in a woven pattern.

When the lattice is complete, cover with a piece of parchment and gently press down to fuse the strips into one piece.

Carefully lay the lattice over the pie.

Using a sharp paring knife, trim any crust that protrudes too high. You can add back any excess dough to places around the edge that may not have as much. Then, using a rounded knife, spoon, or fork — depending on the appearance you like — create indents along the circumference of the crust to complete the pie aesthetic.

Chill in the refrigerator for at least 2 hours until firm, or in the freezer for 45–60 minutes for faster setting.

Once firm, carefully remove the tart from the pan. Start by cutting around the edge with a sharp knife, then remove the bottom parchment paper if used.

Alternatively, just eat it straight from the dish :)

Enjoy your rich, chocolatey, sweet-and-savory treat!