Don`t be fooled by the use of tofu in this recipe. This pie is pretty decadent. The tofu helps create a smooth and creamy texture. This is one of my favourite, no muss no fuss recipes. Enjoy!
- 1 prepared gluten-free graham cracker crust (see recipe below)
- 2 cups of non-dairy chocolate chips
- 2 teaspoons pure vanilla extract
- 1 pacakge of soft Nori Nu tofu
- ¼ maple syrup
- 1 tablespoon coconut oil
Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat. Melt the chocolate chips and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and maple syrup in a blender or food processor and blend until smooth, about one minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
- 1 can coconut milk
- 2 tablespoons powdered sugar
- 1 vanilla bean pod, seeds removed
Place it in the fridge overnight to thoroughly chill the coconut milk. Once chilled, open the can without shaking it or turning upside down. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Add 2 Tbsp of powdered confectioners sugar to the coconut cream. Grab a hand beater (simple mixers work just as well as expensive ones) Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible. Enjoy.
Gluten Free Graham Cracker Crust
- 1 ½ cups finely crushed graham crackers (20 squares)
- 1/4 cup coconut oil, melted
- 2 tablespoons sugar
- 1/8 teaspoon salt
In a medium bowl, combine the graham crumbs, melted coconut oil, and sweetener until the crumbs are thoroughly coated in the mixture. Scoop the mixture into the prepared pan and smooth out evenly. Starting from the middle, press the crumbs into the pan firmly and evenly. You really want to press hard so the crust sticks together nicely.