Chocolate Tofu Pie
Submitted by mandros
Creamy chocolate tofu pie in a homemade graham cracker crust, sweetened with honey and vanilla. Dairy-free, egg-free, and so silky nobody will guess the secret ingredient.
YIELD
1 piePREP
20 minCOOK
30 minREADY
50 minHere’s the thing about tofu: blend it with melted chocolate and nobody has a clue it’s there.
Silken tofu whipped with semi-sweet chocolate chips, honey, and vanilla creates a filling so smooth and mousse-like that even the tofu skeptics at the table will be reaching for seconds.
The graham cracker crust can be made with margarine, applesauce, or just enough water to bind, making this easily adaptable for dairy-free and vegan diets.
Serve it chilled for a firmer slice, or at room temperature for a softer, pudding-like texture.
Pro Tips
- Use silken tofu, not firm. Silken blends completely smooth in a food processor while firm tofu can leave a grainy texture.
- Swap chocolate chips for carob chips if you’re avoiding caffeine.
- Process the filling until there are absolutely no lumps visible. An extra minute of blending makes a real difference in the final texture.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Pulverize the graham crackers in blender or food processor until finely ground.
Add the margarine to the container, and process until well integrated with the graham cracker crumbs.
Press the mixture into the bottom and up the sides of a 9 inch pie pan.
Melt the chocolate or carob chips with 2 tablespoon of water in a heavy saucepan or double boiler.
Combine the tofu with the melted chips and remaining ingredients in blender or food processor.
Process until velvety smooth.
Pour into the pie crust and bake for 30 to 35 minutes, or until the filling is firm and the crust is golden.
Serve at room temperature or chilled.
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