Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today: A silky, no-bake dessert sure to please a crowd. Oh yeah, and it's made with tofu.
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Is anything more welcome in the midst of the holiday season than a no-bake dessert? This one -- a creamy chocolate pie -- is a vegan classic, and you’ll find that it’s an easy, crowd-pleasing contribution to your next holiday gathering.
It’s worth saying a few words about silken tofu, which is the magic ingredient in this recipe. Silken tofu has far more moisture than the extra-firm tofu we’re used to using in stir fries, or on the grill. It blends up easily and achieves a perfectly creamy texture, so it’s easy to use in dressings, sauces, or even in smoothies, for a protein boost. But I think my favorite use for silken tofu is in desserts: puddings, vegan pastry cream, and of course, this pie. Silken tofu meets melted dark chocolate, then goes into the fridge, where it chills to fudgy perfection.
You can serve the pie with raspberries and a spring of mint in the summer. At this time of year, I like to serve it with a sprinkle of crystallized ginger, candied orange peel, or some shaved or chopped dark chocolate. You can use the graham cracker crust I offer, my Perfect Vegan Pie Crust, or a store-bought graham cracker crust of your choosing.
One 12.3 ounce package of extra firm, silken tofu 1 1/2 teaspoons vanilla extract 3 tablespoons almond, rice, or soy milk 1 pinch sea salt 2 tablespoons maple syrup (or to taste) 1 1/2 cups vegan dark chocolate chips (semi-sweet) 12 graham cracker sheets 2 tablespoons organic brown sugar 1/4 cup melted coconut oil
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.