This pie is so powerful, magnetic, and distracting youll want to make sure you have enough people to share it with; otherwise, it may be breakfast. Note that it takes about an hour to chill. This recipe also makes for a good pudding if you dont use a pie shell or if dont want to wait for it to chill. Our sister, Jessyka, happened to find out that this recipe makes rather decadent Fudgsicles if you happen to have Popsicle trays lying around.
1-1/2 cups vegan dark chocolate chips (preferably grain-sweetened)
1/2 cup pure maple syrup 1 (12.3-ounce) package Mori-nu firm silken tofu
1 tablespoon vanilla extract
1⁄8 teaspoon sea salt
1 premade pie shell
1. Melt the chocolate chips by heating them in a double boiler over medium heat (see Tips and Tricks) until the consistency is smooth, lump-free, and creamy, stirring only once or twice.
2. Meanwhile puree the maple syrup, tofu, vanilla, and sea salt in a food proces¬sor until smooth. When the chocolate is thoroughly melted (about 20 min¬utes), add it to the food processor and blend well.
3. Pour the mixture into the pie shell and chill until firm all the way through, about 1 hour.
NOTE: This dish will come out sweeter if you use the more common semisweet chocolate chips, which contain cane sugar. Sunspire sells a variety that we prefer, which is grain-sweetened, but either one will worksweeten to your hearts content.
Also, when melting chocolate in a double boiler (which can also be any glass or stainless-steel bowl set on top of a pot with 1 to 2 inches of boiling water in it), be absolutely sure that both the bowl and anything you use to stir the chocolate with are completely dry. A good way to make sure the melting pot or bowl is dry is to start heating it before you put the chips in; this will dry out any moisture. The slightest droplet of water will seize the chocolate, leaving it lumpy and devastatingly imperfect looking. But surely do not cry over broken chocolate; everyone still loves to lick it up and your lumpy little pie will still taste divine.
With permission from 30 Minute Vegan by Mark Reinfeld and Jennifer Murray. Copyright © 2009.
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