I just made this pie.You should pretty much make one, too.
It's obscenely rich and chocolately, and (believe it or not) I've already had my fill just from licking the mixing spoon and the inside of the blender. (How's that for a visual?)
It takes about five minutes, if you don't count those few painful minutes of waiting for some water to boil and some chocolate to melt. (And if you're feeling fancy, which I was not, you could make your own crust.)
So, here's the scoop:
All you need is a blender or food processor, a double boiler (makeshift is fine), a graham cracker crust, a 12 oz. bag of chocolate chips, some vanilla and maple syrup, and the magical secret ingredient...
That's right. It's chocolate tofu pie.
While the water in the double boiler heats up, smoosh the tofu around in a blenderish gadget. A food processor works better, but a blender is fine~ you'll just have to help out a bit more with a spoon. Add about a teaspoon of vanilla and about two tablespoons of maple syrup and give it another whirl. Melt the chocolate chips, add the melted chocolate to the tofu, and mix it all up until you can't stand it any more.
Pour the mixture into the crust and LICK THE SPOON.
I've made it with espresso chocolate chips, which was pretty good, but I don't recommend using milk chocolate. Semi-sweet is perfect. Almond extract is a nice addition, as is shredded coconut... And the tofu MUST be the firm SILKEN kind. Otherwise, the texture will detract from the flavor.
It needs at least a couple of hours in the fridge, and then you can top it with fruit and whipped cream or ice cream or whatever sounds most delicious.
While the water in the double boiler heats up, smoosh the tofu around in a blenderish gadget. A food processor works better, but a blender is fine~ you'll just have to help out a bit more with a spoon. Add about a teaspoon of vanilla and about two tablespoons of maple syrup and give it another whirl. Melt the chocolate chips, add the melted chocolate to the tofu, and mix it all up until you can't stand it any more.
Pour the mixture into the crust and LICK THE SPOON.
I've made it with espresso chocolate chips, which was pretty good, but I don't recommend using milk chocolate. Semi-sweet is perfect. Almond extract is a nice addition, as is shredded coconut... And the tofu MUST be the firm SILKEN kind. Otherwise, the texture will detract from the flavor.
It needs at least a couple of hours in the fridge, and then you can top it with fruit and whipped cream or ice cream or whatever sounds most delicious.
Enjoy!
7 comments:
Oh, that's lovely. I guess tofu has some uses, after all :)
By the way, Anna, I just want to state publicly that the glass pendants I ordered from you were a big success. And a note to everyone who reads your blog: 'You should order a personalized gift from Anna. She's so crafty and for a personalized gift the low price makes it a great value.
A+++++++ Will shop again!'
Many thanks, Mr. Gnu! :)
Oh, yummm!!! So, if I use vegan choc chips, it's vegan? I'm not fully vegan, but I have a friend that is.
Steph, that's exactly right~ you can use Tropical Source or another kind of vegan chocolate, and Keebler's graham cracker crust is vegan. You can also try carob chips, but they're pretty disappointing compared to Tropical Source chocolate. :)
yeaaaaaah, that looks so good .Bet it tastes even more yummy.
Just add soya whipped creamed on top and sprinkle with a few mixed nuts and ..swoon ...faint.
Gareth
Num. I have a friend who makes a chocolate PEANUT BUTTER tofu icebox pie. You two should totally have a pie-off, and I'll be the judge!
Mmmmmm, I'm going to have to try adding some peanut butter chips next time. We could have a pie-off at the next art fair... don't suppose we'd have any shortage of taste-testing volunteers!
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