What can I say about this? It’s awesome! This was my first time using Silken Tofu, but it won’t be my last. This is so easy and so delicious, I’ll be making another one tomorrow afternoon.
The recipe is based off of this one. Click here for the original recipe. I read the comments and suggestions and created my own tweaked version.
Here’s my version along with some pics. Give it a try, it is so worth it!
These pics are ones I took when I made this in a pre-made pie crust and this one had peanut butter in it. These pics came out very nice and the modified version looks just like this.
Ready For The Oven
Fresh Out Of The Oven
Ready To Eat
Chocolate Tofu Pie
INGREDIENTS:
1 pound of Firm Silken Tofu (I used the one in the refrigerated section) If you use Soft Silken Tofu you will have an awesome pudding dessert. For pudding I would bake it in ramekins and adjust the time.
1/2 cup unsweetened cocoa powder
1 cup white sugar (substitute 1/2 cup Splenda)
1 tablespoon vanilla extract
1/4 cup crunchy peanut butter (heaping) (You can omit this)
2 tablespoons of Davinci SF Chocolate Syrup (Or any flavor you would like)
1 (9 inch) prepared graham cracker crust (Make your own crust)
1 small container of fresh raspberries to top with after baking
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C)
2. Blend Tofu with an electric mixer until smooth
3. Blend in all other ingredients except the raspberries. Make sure it’s very smooth
4. Pour into prepared crust (or ramekins if you are using them)
5. Bake in preheated oven for 25 minutes
6. After baking, top with Raspberries
7. Refrigerate for at least 1 hour before serving.
NOTE: If you don’t want to use a crust at all I would assume you could put this in individual ramekins and adjust the baking time. It’s yummy no matter what you do with it.
