ABOUT THE RECIPE:
This pie is easy to prepare, gorgeous to look at, delicious to eat, and a delight to serve! Prepared using only five ingredients, it’s the perfect dessert for any festive occasion.
Makes 8 servings
INGREDIENTS:
CRUST
1¾ cups vegan ginger cookie crumbs (about 2½ to 3 cups of whole vegan ginger cookies)
1⁄2 cup vegan buttery spread, melted
FILLING
3⁄4 cup plain or vanilla-flavored (sweetened of unsweetened) dairy-free milk
14 to 16 ounces soft silken or soft regular tofu, drained and broken up
2 bars (3.5 ounces each) vegan dark chocolate (snack bars, not unsweetened baking chocolate), finely chopped
GARNISH (optional)
1⁄2 vegan dark chocolate bar, shaved with carrot peeler into curls)
10 to 15 fresh or frozen raspberries or fresh strawberries
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Put the cookie crumbs in a medium bowl. Add the melted vegan buttery spread and stir to combine until mixture resembles “wet sand.”
Press the crust into an ungreased 9-inch pie pan. Bake for 10 minutes. Put the pan on a wire rack to cool for about 15 minutes before filling.
Meanwhile, heat the dairy-free milk in a sauce pan over medium-low heat until simmering. Put the tofu in a blender and then add the vegan chocolate pieces. Pour in the simmering dairy-free milk and process until completely smooth, about 1 minute. Pour the mixture over the partially cooled pie crust and smooth the top with a rubber spatula.
Refrigerate for 4 to 6 hours or until set. To serve, garnish with chocolate curls and raspberries (or strawberries), if desired.
Ingredients
Directions
ABOUT THE RECIPE:
This pie is easy to prepare, gorgeous to look at, delicious to eat, and a delight to serve! Prepared using only five ingredients, it’s the perfect dessert for any festive occasion.
Makes 8 servings
INGREDIENTS:
CRUST
1¾ cups vegan ginger cookie crumbs (about 2½ to 3 cups of whole vegan ginger cookies)
1⁄2 cup vegan buttery spread, melted
FILLING
3⁄4 cup plain or vanilla-flavored (sweetened of unsweetened) dairy-free milk
14 to 16 ounces soft silken or soft regular tofu, drained and broken up
2 bars (3.5 ounces each) vegan dark chocolate (snack bars, not unsweetened baking chocolate), finely chopped
GARNISH (optional)
1⁄2 vegan dark chocolate bar, shaved with carrot peeler into curls)
10 to 15 fresh or frozen raspberries or fresh strawberries
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Put the cookie crumbs in a medium bowl. Add the melted vegan buttery spread and stir to combine until mixture resembles “wet sand.”
Press the crust into an ungreased 9-inch pie pan. Bake for 10 minutes. Put the pan on a wire rack to cool for about 15 minutes before filling.
Meanwhile, heat the dairy-free milk in a sauce pan over medium-low heat until simmering. Put the tofu in a blender and then add the vegan chocolate pieces. Pour in the simmering dairy-free milk and process until completely smooth, about 1 minute. Pour the mixture over the partially cooled pie crust and smooth the top with a rubber spatula.
Refrigerate for 4 to 6 hours or until set. To serve, garnish with chocolate curls and raspberries (or strawberries), if desired.
