CHOCOLATE ESPRESSO TRUFFLE PIE
I created this recipe on the fly when asked to demo a quick and easy decadent dessert. This pie never disappoints!
1 1/2 boxes (12.3 ounce) Mori Nu silken firm or extra firm tofu (room temperature)
10 ounces dark chocolate, heated in the microwave on ten second intervals until melted
1 cup powdered sugar
1/4 cup espresso, strong brewed coffee or chocolate soy milk
2 teaspoons vanilla extract
1 prepared 9-inch (vegan) chocolate cookie crumb crust, homemade or store bought
Coarsely crushed chocolate sandwich cookies (vegan)
1. In a blender, add tofu and blend until smooth. Add melted chocolate, blending again until smooth. Add powdered sugar, espresso and vanilla and blend until mixture is smooth and fluffy.
2. Spread chocolate mixture into pie shell and top with crushed chocolate cookies. Refrigerate several hours or until firm enough to slice.
Copyright 2009 Julie Hasson