Tofu in pie? It sounds weird, I know, but trust me when I say it’s wonderful.
- 1 3/4 cup chocolate wafer cookies (or chocolate graham crackers), crushed
- 1/3 cup coconut oil
- 1/4 cup and 2 tablespoons cocoa powder
- 12.3 ounces (1 package) tofu, drained and blotted dry
- 1/2 cup soy milk, unsweetened preferred
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/8 teaspoon salt
- Preheat oven to 350 degrees.
- Using a mortar and pestle, mash chocolate wafer cookies. Combine cookie crumbs with coconut oil and two tablespoons of cocoa powder. Press into the bottom and up the sides of a 9 inch pie pan, making sure the crust is spread evenly.
- Bake for 18-20 minutes and then cool for at least an hour.
- Melt chocolate chips either atop the stove or in the microwave. If you are microwaving the chips, do so in 1/6 cup or less increments and microwave no longer than ten seconds to avoid burning. For the stovetop approach, simmer water in a sauce pan and place a metal bowl on top of it; melt the chips in said bowl, stirring often with a spatula.
- In a food processor or blender, combine chocolate, tofu, salt, vanilla, cocoa powder, and soy milk. Blend/pulse until thoroughly mixed. Pour into crusted pie pan.
- Refrigerate for at least 3 hours prior to serving. Garnish with whipped cream and berries if desired.