Today I tried a recipe that I’ve been wanting to try for years. It is for a Vegan Chocolate Pie.
and this recipe is as easy as…..well, as easy as Pie 🙂
Vegan Chocolate Mini Pies
6 pack of Keebler Mini Graham Cracker Crusts
12 ounces dairy free chocolate
1 block (12 ounce) silken tofu (I use Mori Nu Lite Soft Silken)
1 tablespoon brown rice syrup
1 teaspoon vanilla
In double boiler over barely simmering water, melt chocolate. In blender combine silken tofu, sweetener, vanilla and melted chocolate. Pour into prepared crusts cover with plastic wrap or parchment paper (to prevent a skin from forming) and refrigerate. I made these in the morning and served them for dessert, and they were WONDERFUL. Some variations would be to use orange zest and orange juice, or raspberry flavoring and fresh raspberries.
Now I did use real whipped cream from dairy cream to garnish these pies with, but with the fat and calories that I saved in the pie I could “afford” the little extravagance 🙂