Chocolate Tofu Pie

My college makes a vegan chocolate pie but sadly, they call it a 'Tofu Chocolate Pie' which makes everyone, including me, feel a little weird about eating it. However, those brave souls that do venture a taste, often discover that it is actually quite delicious!

This past week, I made my own version of this 'tofu chocolate pie'. I think that it is very good but sadly, it did not interest my family. Because it is very dense and rich, I think it must be served with something fresh, like sliced strawberries, and/or something salty, like pretzels. IF my family liked it, I would have also made coconut whipped cream which I also think would have gone well. I don't know if I'd make it again, at least just for my family, but if I do, I want to make it less solid and more creamy. Below is the recipe I used:

Crust:

- 5oz cinnamon Teddy Grahams

- 4 tbsp vegan butter

- splash of milk

• blitz the cookies in a food processor until they are a powder

• add butter

• add milk

• continue blitzing until the mixture comes together when pressed

• press into a pie tin

Filling:

- 1 container firm tofu (would have used silken but didn't have any)

- 8oz melted unsweetened chocolate

- 1/2 cup white sugar

- 1/2 cup brown sugar

- splash of vanilla

- dash of cinnamon

- handful of roasted nuts of your choice (I used hazelnuts, pecans, and walnuts)

- almond milk to help the mixture blend

• add all the ingredients into a high speed blender

• blend until smooth adding milk as necessary until pudding consistency

• pour on top of pie crust

• place in refrigerator to set for a couple hours (I think since the mixture is so think, it would have actually been good just right when it was done)