This might be the fastest, most healthiest carob pie you

have ever made. With a taste that would make you have

to make 2.

• 1 package silken tofu
• 1/4 cup vanilla almond milk (other plant milks will work too)
• 1 cup vegan chip (sweetened)
• 1 tsp vanilla
• Fresh berries for topping, optional
• 1 graham cracker pie crust
1. Open container of silken tofu and place on paper towels to drain for at least 15 minutes

to remove excess liquid.
2. Place vegan chips in a microwave-safe bowl and heat for 1 minute. Give the chips a

quick stir, and heat for another 1 minute, or less. They should be melted at this point, so

give one more quick stir.

3. Pour tofu into a blender or food processor. Add melted vegan chips, nondairy milk, and

vanilla. Blend until completely smooth, pausing to scrape down the sides, if necessary.

4. Pour into graham cracker crust. I usually purchase one that is dairy-free, but I haven't

found a low-fat one premade.
5. Place in the refrigerator for a few hours to firm up. When I'm in a hurry to take this

somewhere, I've been known to put in the freezer for an hour or so. I really like it slightly

6. Top with fresh berries and serve chilled.
7. This recipe can also be served in bowls as Vegan Carob Mousse.

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