 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
|
This recipe was submitted by D.J. Francis in the June-July 1997 issue of Austin Vegetarian Living (Bimonthly Publication of Vegetarian Network of Austin). D.J. said, a vegan dessert sure to satisfy the choco-holic in anyone . Cooking time is refrigeration time. Ingredients:
21 ounces tofu (2 10.5-oz aseptic boxes of mori-nu lite silken tofu, firm) |
1 teaspoon vanilla extract (madagascar bourbon vanilla is d.j.'s favorite) |
10 ounces non-dairy chocolate chips (sunspire brand or d.j.'s favorite, tropical source, which is available in chocolate-peanut butter) |
graham cracker pie crust or cookie pie crust |
kiwi (optional) or strawberry, for garnish (optional) |
Directions:
1. In a food processor or blender, process tofu and vanilla until smooth. Melt chocolate chips by 1) placing them in an open glass dish and microwaving for 1 minute on 80% power, stir, and microwave for an additional minute on 80% power, or 2) using a double boiler.
2. Add the chocolate to the tofu mixture and process until smooth.
3. Pour into crust and refrigerate overnight.
4. Slice into small slices, as it is very rich, and serve.
5. Garnish with fruit, if desired.
|
|