Divine Dark Chocolate Tofu Cream Pie

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Ingredients (use vegan versions):


  • 8 vegan graham crackers
  • 1/2 stick non-hydrogenated vegan margarine
  • 1 block silken tofu
  • vegan bittersweet chocolate chips

Directions:


Using a food processor (or a plastic
bag and a kitchen mallet), crumble about 8
graham vegan crackers fairly finely (adjust
this amount as needed to fit the pie
plate you’re using, and/or if you want
a thicker or thinner crust). Melt about
half a stick of margarine and mix it in
with the crumbs (add more if it needs
it) to make your pie crust…don’t
totally saturate it, though. Press the
mixture into your pie plate and bake in
a 350-degree oven for 5-10 min. until
it’s a light golden brown (watch it
carefully)!


Meanwhile, put one package of silken
tofu in the blender until it’s very
smooth. Scrape the tofu into a large
bowl. Melt anywhere from 6 to 12 oz. of
bittersweet chocolate chips (1/2 bag to
whole bag depending on your preference;
I used about 3/4 of the bag or 9 oz.)
in a double boiler and add some
margarine to prevent it from sticking.
Fold the chocolate mixture into the
blended tofu and mix well (be patient!).


Gently spread the chocolate filling
into your pie crust, then pop the whole
thing back into the oven at 350 for
another 5 or 10 minutes (use your
judgment). When the filling looks like
it’s setting, remove from the oven,
cool on a rack, and then chill in the
fridge. Then cut into slices and enjoy
the chocolaty goodness…easy and
tasty! :o)


The chocolate-tofu part could also be
used for éclair filling, as filling
between cake layers, or simply poured
into bowls and allowed to set for some
tasty chocolate pudding. I’m going to
try whipping it with a hand mixer for a
while, too, to see if I can get a
reasonably good chocolate mousse (mmm!)


Serves: 8


Preparation time: 1/2 hr plus chilling time

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