This pie is so silky, rich, and delicious that nobody will ever guess it’s made of tofu. It’s dairy-free (with the ability to be made vegan), no-bake, and requires less than 10 minutes of work – what more could you want in a dessert?
Ingredients:
1 11-12oz bag semi-sweet chocolate chips
1 16-oz package silken tofu (firm works too, just don’t use extra-firm)
1 tbsp honey (or agave syrup)
1/3 cup brewed coffee (OR mix 1/2 tsp instant coffee with 1/3 cup water)
Pinch of salt
1 9-inch prepared chocolate wafer crust
Instructions:
- Melt the chocolate chips and coffee together, either in the microwave or in a double boiler on the stove.
- Combine all ingredients in a blender or food processor, pausing a couple of times to scrape down the sides.
- Pour the filling into the pie crust and refrigerate until the filling sets firm, about 2 hours.
- Serve plain, or with a dollop of whipped cream.
Tips:
- For the crust, you have a couple of options. I have always just used a pre-made Oreo crust from Safeway – it’s delicious and super easy. Alternatively, you could make your own crust by crushing 24 Oreos (filling and all) in a food processor or blender until it looks like sand, and then mixing in half a stick of melted butter. Press this into a pie plate and refrigerate for 30 minutes before adding the filling.
- Make this pie fully vegan by replacing the honey with maple or agave syrup and use melted coconut oil in the crust (if making it yourself). Oreos are already vegan!
Makes 4 Servings