have ever made. With a taste that would make you have
to make 2.
Ingredients:
• 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
Directions:
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
frozen.
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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