Author Notes
A mousse-type chocolate pie flavored with kahlua that is both vegan and gluten free! Inspired by Alton Brown's Mooless Chocolate Pie. —amber
Ingredients
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12 ounces
vegan semi-sweet chocolate chips
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1-2 tablespoons
honey. Add what you feel you need to make it as sweet as you like.
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12 ounces
silken tofu. I like the kind that's shelf stable and comes in a box.
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1/3-1/2 cups
Kahlua. Add as much or as little to make it as boozy as you like. Want to make it non-alcoholic? Use instant espresso or decaf coffee.
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1 tablespoon
Vanilla Extract
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5 tablespoons
Earth Balance Vegan Butter
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25ish
Glutino Chocolate Vanilla Sandwich cookies
Directions
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Preheat oven to 350.
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Using a microwave, melt the 5 tablespoons of vegan butter.
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Use a food processor and add in about 25 cookies and let in run a few seconds.
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Add vegan butter to cookie crumbs and let run a few seconds.
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Take cookie crumbs and put in a 9 or 10 inch pie pan; push down in pie pan so bottom and edges are covered.
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Bake for 6-8 minutes till crust is firm.
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Open box of tofu and let any water out in a sink.
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Stir in vanilla and Kahlua.
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Add blended ingredients to the pie crust.
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Let chill in fridge 6 hours. Or overnight.
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Can top with a few crushed cookies for presentation.
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