So "vegan-ish" isn't really a thing, but this recipe is so close we can almost taste it! With a few small adjustments this recipe can be entertaining a crowd of all types, no matter what their dietary restrictions. This pie is such a rich and indulgent mixture of tofu, chocolate, and agave that you don't even have to bake it!
I ran across this Flickr find a few months back when looking for a photo of whipped cream. It struck me then and I tucked it away, swearing I would make it sometime during the holiday season. I never got around to it, but it's so simple there's no more keeping it to myself.
Here's what Flickr member Samat Jain had to say about making it at home:
"It was incredibly simple. Melted Ghirardelli dark chocolate (I hate how much most commercial pies use milk chocolate), a spoon of agave syrup, and two packages (the room-temperature aseptic variety) of Japanese silken tofu. Blend. Pour. Chill. Devour."
The only potential non-vegan thing about this pie is the chocolate. Many chocolates contain milk. True story. Hit your local health food store and watch your package labels and you'll do just fine converting this recipe to a vegan-friendly mixture.
Although there's no specific recipe to be had, we're guessing that even if you're a "by the letter recipe follower" that you can take a guess. Start with a pre-baked vegan pie shell or graham cracker crust and mix the other ingredients as it feels right. It's a great recipe to test your "wing it" skills as you'll just need to make sure it's sweet enough and chocolatey enough before chilling. Add ingredients slowly and taste as you go!
Related: Recipe: Vegan Chocolate Ginger Orange Cupcakes
(Image: Flickr member Samat Jain licensed for use by Creative Commons)
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i don't get it, is there a recipe or not?? if there is please post it.
o i get it.
you should post the recipe anyway.
and although i'm not a by the letter recipe follower, i would like to know an exact amount of chocolate to start with. pointless otherwise.
I think it is kind of lame to post a picture of dessert that you haven't tested and haven't provided a recipe for. At the very least, lazy. Finding random tempting pictures isn't enough. Every tofu based pie I have tasted has been terrible, good looks or not.
would be nice if the recipe wasn't "wing it" -- i dont have use for extra dark chocolate and hate wasting money sooo... yeah.
JudiAU, try this recipe if you haven't yet. It's unbelievably rich.
http://www.theppk.com/2007/02/chocolate-smlove-pie-what-would-paula-deen-do/
I had a similar recipe for vegan chocolate mousse passed to me by my mother: blend silken tofu with half as much melted chocolate and agave (or maple syrup) to taste. I was skeptical about this, but seriously, enough chocolate and you can't go wrong. The best part is that doing everything "to taste" means you get to keep tasting it as you go.
mollyjade - That's an interesting twist on the "recipe." The arrowroot allows you to bake it, making it a little more thick!
BAH! Nuts to this, let's have a tried-and-true delicious recipe AND pictures - and I've got just the thing for you! Chocolate peanutbutter truffle pie!! Link here:
http://community.livejournal.com/vegancooking/1216683.html
I've made this many times (sometimes replacing the crust recipe with a crushed vegan cookie one, for more crunch) and it is ALWAYS a huge hit! Give it a go!
Hello, I'm the photographer of the aforementioned pie. I've updated the photo's description with better instructions. Seeing how simple it is, you'll understand why I was vague about. In short:
● 1 crust. Dry crusts (e.g. graham, oreo) tend to work better than pastry
● 12 oz (about a cup) chocolate chips. I used Ghirardelli's dark chocolate—I hate how commercial pies use milk chocolate. I shouldn't need to tell you to not skimp on the chocolate, but don't—too little and you'll taste the tofu.
● 2–3 spoons agave syrup or honey
● 20–24 oz (just under 2 packages) "silken", firm tofu. That is, you want the Japanese stuff typically sold in aseptic packages, not the Chinese stuff you find chilled in the produce section.
Melt the chocolate in a double boiler. Once melted, blend the chocolate, agave syrup/honey, and tofu in a blender. Do this quickly before the chocolate begins to resolidify, which will make blending difficult. Pour into the crust and chill for 2–3 hours. Top with whipped cream when serving.
Please hit "favorite" on the photo if you like it!
Thanks Samat for the update and the wonderful photo!