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10 servings
suggest servings
| 2 | tablespoons | almond butter | |
| 2 | tablespoons | water | |
| 6 | ounces | graham crackers | |
| 2 | cups | pumpkin | cooked & pureed |
| 1 | package | silken tofu | firm |
| 2/3 | cup | maple syrup | |
| 1/4 | cup | almond butter | |
| 1 | tablespoon | pumpkin pie spice | |
| 1 | cup | water | |
| 1 1/2 | tablespoons | agar powder |
Lightly oil a 12 inch springform pan and set aside.
Mix together almond butter and water.
Set aside.
Grind graham crackers in a food processor into fine crumbs.
Transfer to a large bowl and mix in the prepared almond butter-water mixture until coarse crumbs are formed.
Press firmly into bottom of prepared pan and set aside.
Puree pumpkin, tofu, maple syrup, almond butter and spice.
Set aside.
Meanwhile, simmer water and agar in a small saucepan for 3 to 5 minutes, whisking constantly.
Immediately add to pumpkin mixture and blend until smooth.
Pour this mixture into the waiting crust and smooth the top.
Chill overnight.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 117mg | 5% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 2.0g | 8% |
| Sugars 18.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 153% | Vitamin C | 4% | |
| Calcium | 5% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Sometimes it’s easy to forget how delicious cookies are. Despite the moistness and chewiest, cookies are not as popular anymore....
This is a hit with adults and children and is a great appetizer! I use the apple jelly instead and 1/2 cup of regular mustard instead of the bottle of chili. If you're in a hurry and need it quickly, melt jelly and mustard on stovetop or in microwave and then add little smokies, heat and serve. Wa-la! Easy and great.
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