This is a recipe I use for special occasions like birthdays and Valentines Day. It is really easy to make, tastes fabulous, is vegan and there are always some leftovers so “Tom” and I can have a treat the next day. I’ve been meaning to post this recipe for quite some time, but was waiting for a special holiday or something to share it with the world. It seems, however, that I’m too busy making chocolate mousse pies and entertaining to write blog posts at special holiday times, so I’m going to post this recipe now when we’re kind of in between holidays. I guess Easter is coming up, so if you celebrate then or just have a couple of stat days to enjoy, maybe you could try out this pie.
1 package vegan Oreo style cookies, crushed (I found a brand that was vegan and gluten-free in my local grocery store recently. I thought I took a picture of the package, but I can’t find it. Sorry! That’s not very helpful, is it?)
2 tbsps. coconut oil
Mix the cookie crumbs and the oil together with your hands. Press into the bottom of a pie plate. Refrigerate.
1 cup semi-sweet chocolate (vegan and organic)
1 package silken tofu
1/2 cup almond milk
1/2 tsp vanilla
pinch sea salt
Melt the chocolate over a double boiler or, if you’re like me and don’t have a double boiler, melt the chocolate in a metal or pyrex bowl over a pot of hot water. Let cool a bit. Slip the tofu into a pot of boiling water and simmer for about 3 minutes (helps remove any beany taste), drain, let cool a bit in cold water. Blend together tofu, milk, vanilla and salt in a blender until smooth. Stream the melted chocolate into the blender while motor is running. Blend until well combined and smooth. Pour over the cookie crumb pie shell. Refrigerate about 4 hours.