Chocolate Silk Road Pie
This variation of chocolate silk pie is made with silken tofu.
It
has all the flavor of the original, with no cholesterol, plus the
nutritional benefits of soy protein.
Ingredients
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FOR THE CRUST:
-
1 1/2 cups fruit-sweetened chocolate cookie crumbs
(about 6 to 8 cookies)
-
3 tablespoons soy margarine, melted
FOR THE FILLING:
-
2 cups soft silken tofu
-
3/4 cup sugar or a natural sweetener
-
1/2 cup unsweetened cocoa powder
-
1 teaspoon vanilla extract
Method
To make the crust:
-
Put the cookie crumbs in the bottom of a
lightly oiled 9-inch pie plate.
-
Add the melted soy margarine, and
toss with a fork to blend.
-
Press the crumb mixture into the bottom
and up the sides of the pie plate and bake for 5 minutes to set.
-
Remove from oven and let cool.
-
In a blender or food processor, combine the tofu, sweetener,
cocoa powder, and vanilla and process until smooth.
-
Pour the filling
mixture into the crust.
-
Refrigerate for at least 2 hours, or until
set, before serving.
Serves 8
 This
recipe was excerpted with permission from The Sacred Kitchen, ?1999,
published by New World Library, www.nwlib.com.
Toll free ordering number for New World Library, 800-972-6657 Ext.
52.
Info/Order
this book
About The Authors
ROBIN ROBERTSON is the author of five
cookbooks: 366 Healthful Ways to Cook Tofu and Other Meat
Alternatives, 366 Simply Delicious Dairy-Free Recipes, The Soy Gourmet,
Some Like It Hot, and The Vegetarian Chili Cookbook. She
writes a weekly newspaper column on vegetarian cooking and is a Vegetarian
Times contributor.
JON ROBERTSON is the author of The Golden
Thread of Oneness: A journey Inward to the Universal Consciousness.
He is the senior writer and editor at A.R.E. Press.
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