A few months ago I attempted raspberry chocolate tofu mousse, which didn’t turn out. I think the problem may have been that I used firm tofu, which gave it a gritty texture.
I tried it again, but this time with silken tofu and poured it into a pie crust which I made with cinnamon Puffin cereal.
It turned out fabulous and I can’t wait to share it with my friends and family! And you!
When Court was halfway through eating his first slice I asked him to guess what I made it with. “Chocolate” was his answer. Yeah, thanks.
He then became suspicious. I think he assumed I snuck beans into the dessert again, but when I told him it was just tofu he was pleasantly surprised.
You really can’t taste the tofu, and it creates such a wonderful thick and creamy texture.
Chocolate Crunch Cream Pie
(No baking required!)
In a blender, mix:
1 cup Puffins (cinnamon) cereal
1 tbsp melted butter or oil
pinch of salt
Blend until it turns into fine crumbs, and press into a pie pan.
2 (small) packages silken tofu
1 3/4 – 2 cups cocoa
4 tbsp light agave nectar (or more, if you prefer a sweeter flavour)
tiny splash of chocolate almond milk (because you can probably never have enough chocolate)
1 tsp vanilla
pinch of salt
Optional: two handfuls dark chocolate chips – they add a nice crunch
Combine above ingredients in a blender or food processor until smooth.
Pour over pie crust and chill for an hour. Top with a dollop of whipped cream before serving – even better idea: Coconut Whipped Cream
Maybe tell everyone it’s tofu after they’ve finished eating.
(It bugs me when people assume healthy food will taste gross before they’ve even tried it)
This is my new favourite dessert – I can’t get over how well it turned out!