Vegan Mousse Pie

[Guest guest]

Here is the recipe, I have made modifications, but the original

is from Veg Web: [1]http://vegweb.com/recipes/sweets/6395.shtml

 

I must admit that sometimes I make it with storebought graham

crust and Dark Chocolate Chips instead (as I am not vegan!) but

this is an EXCELLENT recipe as well.

 

Divine Dark Chocolate Tofu Mousse Pie

 

Ingredients (use vegan versions):

* 8 vegan graham crackers

* 1/2 stick non-hydrogenated vegan margarine

* 1 block silken tofu

* vegan bittersweet [2]chocolate chips or regular semi-sweet

choc chips

 

Directions:

 

Using a food processor (or a plastic bag and a kitchen mallet),

crumble about 8 graham vegan crackers fairly finely (adjust this

amount as needed to fit the pie plate you're using, and/or if

you want a thicker or thinner crust). Melt about half a stick of

margarine and mix it in with the crumbs (add more if it needs

it) to make your pie crust...don't totally saturate it, though.

Press the mixture into your pie plate and bake in a 350-degree

oven for 10-15 min. until it's a golden brown (watch it

carefully)!

 

Meanwhile, put one package of silken tofu in the blender until

it's very smooth. Melt anywhere from 6 to 12 oz. of bittersweet

chocolate chips (1/2 bag to whole bag depending on your

preference; I use a whole bag.) in a double boiler (add some

margarine to prevent it from sticking if using vegan chips). Add

the chocolate mixture into the blender and with the tofu and mix

well. Doing it in the blender makes it more creamy and light,

mixing by hand makes it softer and heavier.

 

Gently spread the chocolate filling into your pie crust. Chill

in the fridge. Then cut into slices and enjoy the chocolaty

goodness...easy and tasty! )

 

References

 

1. http://vegweb.com/recipes/sweets/6395.shtml

2.

http://www.nexternal.com/shared/affiliates/?CS=vegane & AID=9 & Target=http://www.ne\

xternal.com/vegane/%3FTarget=products.asp%26RowID=841

--

Jesika J

jesikaj

 

 

 

 

[Guest guest]

Thanks for the recipe, Jesika.

Karen