This decadent little number has long been a favorite of mine. Ever since I discovered the versatility of silken tofu as a dairy substitute to mimic cream, I have contentedly used it to add substance to desserts. This particular pie is so enticing that even my Standard American Diet eating friends and family enjoy it and request it’s presence at gatherings. So here my friends, a food allergy sufferering- chocoholic’s dream come true:
1 block Silken Tofu
1 tbs. honey
1 tsp. Gluten Free Vanilla extract
2 cups semi-sweet chocolate chips (vegan for the dairy sufferers)
1 Pre-made gluten free pie crust-That’s right, I cheated on this one, forgive me! I used Kinnikinnick’s GF DF crust. I promise to share with you my fairly easy to make GF crust in a future post.
Fill a sauce pan with approximately 2 inches of water and bring it to a boil. Set a metal or ceramic bowl inside, and pour chocolate chips in, drizzling vanilla extract over the top. Allow chocolate chips to mix and melt with vanilla while stirring occasionally until chocolate is melted. Use a pot holder to remove the bowl from the boilign pan and allow to cool for 5 minutes.
Meanwhile, place silken tofu and honey into a blender, then use a spatula to add chocolate mix to the blender after 5 minutes of cooling. Blend on “Milkshake” or “Smoothie” setting until mixture is consistent and creamy. This requires a few stirs with a spatula and some patience as it can take a few minutes to get the mixture consistent. It is all worth it my friend.
Once mixture is consistent, pour into pie crust and place in the freezer for 1 hour to set.
Remove and serve.