Chocolate Tofu Pie ~ posted by HollyDay

2 (12.3-ounce) packages extra firm silken tofu (shelf-stable Mori-Nu brand)
4 ounces Cacao Bittersweet or Cacao Semisweet Chocolate
1/2 cup Unsweetened Cocoa Powder
3 tablespoons instant espresso or coffee powder
3/4 cup good-quality maple syrup
1 teaspoon vanilla

Drain the tofu in a colander for about 10 minutes.

Meanwhile, chop the chocolate into small pieces. Melt the chocolate in microwave.

Place the tofu in a food processor or blender until creamy, about 30 seconds. Fold in the cocoa and espresso powder. Pure until well blended, scraping down the bowl as needed. Add the syrup, vanilla, melted chocolate, blend until smooth.

If using as a pie: transfer into baked and cooled pie shell. Refrigerate several hours or overnight.

If using as a pudding: transfer into bowls and refrigerate. (if it makes it that long, we tend to eat it pretty quick)

I dont always use the coffee. Sometimes I just add extra cocoa.

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Pie Crust ~ posted by Janice in NJ

2 c flour
pinch of salt
1/2 c vegetable oil – NOT Olive oil
1/4 cup milk

Mix it together with a fork and then with your hands to form a ball. Divide the ball in half and pat it into a round but slightly flattened pancake. Roll it out between two sheets of wax paper. Repeat with the other half of the dough.

It’s VERY forgiving dough. Nearly no mess.