Chocolate Espresso Moo-Less Pie |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
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The creamy, rich and decadent pie is SOOOO easy to make, and it's VEGAN. I know everyone will love this whether they know it contains tofu or not. You can use either a homemade graham cracker or chocolate cookie crumb crust, OR you can make your own from scratch. The store bought vegan crumb crust I got was pretty lifeless, so next time I think I will make my own. Ingredients:
1 (16 ounce) package silken tofu, drained |
10 ounces dark chocolate chips, vegan |
1/4 cup powdered sugar |
1/4 cup coffee, strong brewed or 1/4 cup espresso |
2 teaspoons vanilla extract |
1 prepared 9-inch chocolate cookie pie crust |
Directions:
1. Melt chocolate chips in microwave in 20 second increments, or using a double boiler.
2. In a blender, add tofu and blend until smooth.
3. Add melted chocolate, blending again until smooth.
4. Add powdered sugar, espresso and vanilla and blend until mixture is smooth and fluffy.
5. Pour chocolate mixture into pie shell.
6. Refrigerate 2-4 hours or until firm enough to slice.
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