SILKEN TOFU CHOCOLATE PUDDING RECIPES

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VEGAN CHOCOLATE PUDDING PIE RECIPE - NYT COOKING



Vegan Chocolate Pudding Pie Recipe - NYT Cooking image

This vegan pie pairs a thick, creamy, chile- and cinnamon-laced pudding from Mark Bittman with a graham cracker crust adapted from the cookbook "Vegan Pie in the Sky." The pudding, whose flavors recall Mexican hot chocolate, can also stand alone. It's made with silken tofu, and it comes together in 10 minutes in the blender, which whips in air for a mousse-like texture. The chocolate is of the utmost importance here; its flavor will be the one that dominates, so be sure to buy the highest quality you can. Top with shaved chocolate if you'd like.

Provided by The New York Times

Total Time 30 minutes

Yield One 9-inch pie

Number Of Ingredients 12

10 whole graham crackers (approximately 5.5 ounces)
3 tablespoons sugar
4 tablespoons melted melted coconut oil
1 tablespoon plain soy milk or almond milk
3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted (at least 60 percent cacao)
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon chile powder, or more to taste
1/8 teaspoon salt
Chocolate shavings (optional)

Steps:

  • For the crust
  • For the filling

MOO-LESS CHOCOLATE PIE RECIPE | ALTON BROWN | FOOD NETWORK



Moo-Less Chocolate Pie Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 2 hours 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 9

13 ounces semisweet chocolate chips
1/3 cup coffee liqueur
1 teaspoon vanilla extract
1 pound silken tofu, drained
1 tablespoon honey
1 (9-inch) prepared chocolate wafer crust, recipe follows
6 1/2 ounces chocolate wafer cookies
1 tablespoon sugar
3 ounces unsalted butter, melted and slightly cooled

Steps:

  • Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
  • Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
  • Preheat the oven to 350 degrees F.
  • Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.
  • Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

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VEGAN CHOCOLATE MOUSSE RECIPE - BBC FOOD
This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it's even high in protein! Equipment: you will need a confectionery thermometer.


Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.

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Reviews 4.4
Calories 620kcal per serving
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