- 1 12-ounce bag non-dairy chocolate chips (about 2 cups)
- 1 8- or 10-ounce package of soft silken tofu
- 1 tbsp. vanilla extract
- 1 vegan graham cracker crust, such as Keebler's Graham Cracker Ready Crust
- 1 cup sliced strawberries or whole berries (optional topping)
Melt the chocolate chips in a double boiler, saucepan, or microwave.
Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.
Pour the filling into a graham cracker curst, top with fresh fruit (if desired) and refrigerate for 2 hours or until set.
Editor's Note: This recipe is so simple a newborn pup could make it. (Aww, puppies!) Personally I find it to have a very strong chocolate flavor, so beware. Recommended for those "Have sweettooth, need chocolate!" moments.
Snagged from Compassion Over Killing