Sister Sarah's Unbelievable 3-ingredient Vegan Chocolate Pie
1 12-ounce bag of vegan semisweet chocolate chips
1 14-ounce block of silken tofu, drained (see more about Tofu below)
1 vegan graham cracker pie crust
- In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)
- In a blender or food processor/blender, blend the melted chocolate and tofu, until creamy.
- Pour the tofu-chocolate mixture into the pie crust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.
- Top it with whatever you like..bananas, coconut, nuts, a pinch of sea salt, a little red pepper...or eat it in its delicious simplicity.
Some folks add a little vanilla to the mixture.
This recipe was submitted by Sister Eileen McKenzie, who says: "Sr. Sarah Hennessey introduced me to this amazingly delicious and unbelievably simple chocolate pie recipe. Enjoy!"
I'm always ready for chocolate, and it's even better when I find something easy to make! I hope we all enjoy this recipe; just reading it is making my mouth water for a yummy, creamy cool chocolate pie. It sounds perfect for these dog days of summer!
More about Tofu: Tofu is made from soybeans. The beans are cooked and the remaining liquid (soymilk) is coagulated. The resulting curds are pressed into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm.
Silken tofu is tender and prized for its smooth texture. It’s made with a coagulant which produces a jelly-like texture. In contrast to the traditional style of tofu, also known as “regular” tofu, “block” tofu, or “brick tofu”, silken tofu does not have holes visible to the naked eye. is a common egg substitute for vegan baking recipes. Because precise measurements are more important in baking than in cooking, excess water can negatively affect your baking recipe.
To drain Tofu: Place your silken tofu on a plate and let it sit for a few minutes. The tofu will weep. Once the excess liquid pools on the plate, you can easily pour out the water.
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