Mitchel M.D. Chef

Chocolate Bliss

Vegan Chocolate Creme

Mitchel M.D. Chef

Last night we threw a party for my 85-year-old father-in-law and his wife.  Their adventuresome spirit is contagious and we wanted to celebrate their departure for a journey across the globe.  I don’t know too many octogenarians who venture to Australia, New Zeland and Tanzania.

I love to cook, but my job was to handle beverage and desert so here goes.


  • 2 cups raw pecans
  • 1/4 cup date sugar or maple sugar
  • 1 1/2 tbsp coconut oil
  • 1/2 tsp sea salt
  • 1/4 tsp chipotle powder or mesquite


Food by Mitchel M.D.

To prepare this crust, pulse the pecans and sugar until a fine meal in a food processor. Add the coconut oil, sea salt and chipotle powder and pulse to combine. I couldn’t find my chipotle so I substituted mesquite powder. Press and shape the mixture into the bottom of a pie glass or tin.


The Goods Inside

  • 2 1/2 cups vegan dark chocolate chips (I used a combo of carob chips and dark chocolate)
  • 1 packages organic firm silken (about 420gm)
  • 1 tsp vanilla extract
  • pinch of sea salt
  • few grates of fresh nutmeg


Spread the chocolate on a cookie sheet and melt at 250°F in the oven. Should take just a few minutes and take the sheet out before it turns into a chocolate soup.


Next, in a food processor, add the tofu, vanilla, sea salt and the melted chocolate. Blend until smooth. Transfer the mixture to the pie tin and smooth it out to the edges.


Mitchel Schwindt, M.D. Chef


Put in the fridge for at least 30 minutes before slicing.

Dust the plate with cacao powder and plate a slice.  To fancy things up a bit, add drunken raspberries.


Here it is plated and ready to be devoured.

Mitchel M.D. Chef

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