1 (10 inch) pie crust
1 1/3 cups water
3 tablespoons agar flakes or 2 tsp. agar powder
3/4 cup mashed firm silken tofu
1 1/4 cups pure maple syrup
1/2 cup peanut butter (or almond)
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla
1/4 teaspoon salt (optional)
Bake pie crust as directed unless using a raw nut crust. I used a crust that used 1 cup almonds, 1 cup walnuts, 3/4 cups dates, 1/4 tsp. cinnamon. Yummy!
For filling, combine water and agar flakes in a small saucepan and bring to a boil stirring constantly. Reduce heat and simmer until completely dissolved about 5-10 minutes, stirring often. Pour into a blender along with remaining ingredients. Process several minutes until completely smooth. Pour into prepared pie crust. Refrigerate several hours or overnight before serving (best served thoroughly chilled.)
I didn't have agar flakes so I tried tapioca. It thickened but not even so I froze it a little and it still turned out and tasted awesome.
From the Uncheese Cookbook by Jo Stepaniak
3 comments:
mmm it sounds yummy!
Someday, I would love to hear your philosophy on dessert. Do you make it everyday?
No! I try to have fruit for dessert most days and then usually Sundays and Mondays we have something else. I do need something sweet everyday though.
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