Vegan Tofu and Chocolate Pudding Pie

Ingredients:

For the crust:
  • Melted butter 1/2 cup
  • Wafer chocolate cookies 2 cups.
  • Almond milk 2 tbsp.
  • Granulated sugar 1/2 cup
For the filling:
  • Silken tofu 16 oz.
  • Dairy-free chocolate chips 9 oz.
  • Granulated sugar 1/4 cups
  • Salt 1/4 tsp.
  • Vanilla extract 1 tsp.

Instructions:

  1. Heat your oven to 350 degrees.
  2. Take a medium bowl, add the melted butter, wafer chocolate cookies, almond milk, and then the granulated sugar in it.
  3. Mix it properly until it becomes smooth and then make a dough.
  4. Press the dough in the 9-inch pan and then bake it for almost 10 minutes.
  5. After baking, set it aside and then leave it to cool.
  6. Use a high-speed blender, add up the granulated sugar, silken tofu, salt, and vanilla extract, and then some dairy-free chocolate chips.
  7. Add up the filling over the baked and cooled crust and then refrigerate it for a minimum of 2.5 hours.
  8. Now, sprinkle the leftover wafer chocolate over the top and then it is ready for serving.
Storage idea:
  • It is a delicious plant-based dessert. Therefore, you can enjoy it until 4 days from the day of making.

Frequently Asked Questions:

For how long does its taste last?
  • It can be eaten if it is placed in the refrigerator. Moreover, it will become more tasty.
Nutritional Facts:

Calories 478

Fat 26g

Protein 5g

Fiber 4g

Net carbs 54

Sugar 37g

Here are some additional details for making the Chocolate Tofu Pie:

Ingredients:

For the crust:

  • 1/2 cup melted butter
  • 2 cups wafer chocolate cookies
  • 2 tbsp almond milk
  • 1/2 cup granulated sugar

For the filling:

  • 16 oz silken tofu
  • 9 oz dairy-free chocolate chips
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions:

  1. Preheat Oven: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Prepare the Crust: In a medium bowl, combine the melted butter, wafer chocolate cookies, almond milk, and granulated sugar. Mix until smooth and a dough forms. Press the dough into a 9-inch pie pan and bake for approximately 10 minutes. Once baked, set aside to cool.
  3. Make the Filling: In a high-speed blender, combine the granulated sugar, silken tofu, salt, vanilla extract, and dairy-free chocolate chips. Blend until smooth.
  4. Assemble the Pie: Pour the filling over the baked and cooled crust. Smooth out the top with a spatula. Refrigerate the pie for at least 2.5 hours to set.
  5. Final Touches: Sprinkle leftover wafer chocolate over the top of the pie before serving.

Storage Idea:

This plant-based dessert can be stored in the refrigerator for up to 4 days from the day of making. It’s best enjoyed chilled.

Nutritional Facts:

  • Calories: 478
  • Fat: 26g
  • Protein: 5g
  • Fiber: 4g
  • Net Carbs: 54g
  • Sugar: 37g

Feel free to ask if you need more information!