|This picture was taken on my phone, and|
unfortunately I messed up putting on the raspberries!
The fun part about this recipe is that you can eat a pudding-like version of it pretty much right away, or you can let it sit in the refrigerator and firm up. I think the flavors are actually best if it's had about 24 hours to rest, so if you can make this in advance, please do.
French Silk Pie (vegan, gluten-free)
1 gf vegan pie crust, pressed into a pie pan or 8x11 baking dish
12 oz mori-nu Silken Extra Firm or water-packed soft tofu
2 tablespoons cocoa powder (Do not omit, it REALLY makes the difference, so chocolatey.)
1 tsp pure vanilla extract
3 tablespoons not-milk of choice*
scant 1/8 tsp salt
8 oz dairy-free chocolate chips (I used about 1 cup)
2-3 tablespoons agave or other sweetener
*You may need more not-milk or water, depending on how soft (or firm) your tofu really is.
Blend the tofu in a food processor or blender until it is very smooth (you may need to add liquid at this point, depending on the consistency of your tofu). Set aside. Melt the chocolate on the stove top over low heat, until the chips are just melted (careful not to scorch). All all remaining ingredients to the blender, and blend until very smooth (again, depending on the consistency of your mixture you should add more liquid a little bit at a time), about the consistency of unrefrigerated, natural peanut butter.
For whipped topping:
1 can full fat coconut milk, refrigerated overnight
1 teaspoon vanilla
1/4 cup powdered sugar
Remove the can from the fridge. Turn it upside down and open it. Spoon out the solids and place in a chilled bowl. Add the vanilla and powdered sugar (and cinnamon, if using) and using a hand or electric beater, beat until it begins to resemble whipped cream. Spread over the top of the pie and refrigerate the whole thing until ready to serve.