After discovering the versatile wonders of tofu, I have been on the lookout for some new recipes. I am better at baking than cooking, so I decided to make a dessert! I had seen a few recipes for a chocolate tofu pie/torte and I really liked the look of it. I decided to take elements from a couple of different recipes and put together my own. I've never really made up a recipe before, but I was really impressed with how it turned out so I thought I would share it.
This dessert is so rich and decadent, and is kind of like a cheesecake. Unless you told someone it was vegan they would never guess! It was a huge hit with my non-vegan family.
♥ 250g vegan digestive biscuits (such as Co-Op own brand)
♥ 100g vegan margarine
♥ 2 packs silken tofu, pressed
♥ 200g good quality dark chocolate, melted
♥ 2 tablespoons golden syrup (agave nectar or maple syrup would probably work well too)
♥ 1 tablespoon cocoa
♥ 2 teaspoons vanilla extract
1. Crush the digestive biscuits into crumbs. Melt the margarine and stir in the biscuit crumbs until combined. Press into the bottom of a lightly greased 9 inch springform tin and bake for about 7-8 minutes at 180C. Leave to cool in the tin.
2. Blend the tofu until really smooth. Add the melted chocolate, cocoa, golden syrup and vanilla extract and blend until smooth and combined.
3. Pour the tofu mixture over the biscuit base and smooth out the top. Leave to chill in the fridge for at least 4 hours.
4. Decorate with chocolate curls or fruit and serve with raspberry coulis, ice cream, or whatever you fancy!
The pie should keep for 2-3 days if stored in the fridge (if there's any left that is!).