1 1/2 cups crushed vegan chocolate cookies
2 Tablespoons melted vegan margarine
2 12-oz. packages silken tofu
4-5 squares unsweetened vegan baking chocolate (about 1 cup chips)
1 teaspoon vanilla extract
1/2 cup cherry preserves or jam
1/4 teaspoon salt
1 12-oz. package silken-firm tofu
3 Tablespoons sugar
3 Tablespoons canola oil
1 1/2 teaspoon apple cider vinegar
1 teaspoon vanilla
*vegan chocolate bar
1. Preheat oven to 350. Mix the cookie crumbs and melted margarine together, then press into a 9" pie pan and bake for 10 minutes.
2. Chop the chocolate into small pieces, add to a microwave-safe bowl, and melt carefully in the microwave, checking and stirring it every 30 seconds or so. When it's mostly melted, stir it up until it's smooth.
Blend together the tofu, melted chocolate, vanilla and jam, then spread the mixture carefully into the cooled crust and refrigerate until firm.
3. Meanwhile, whiz together the silken-firm tofu, sugar, oil, vinegar and vanilla until fluffy-ish. (if it's really soft, add more sugar and oil). Chill.
4. Decorate your pie with the cooled whipped topping, and also shave some vegan chocolate on there, and put some big plump cherries on it! yay!
*** Note: if you like yer desserts sweeter, add about 2-3 Tablespoons of maple syrup to the chocolate mousse.
*** Other note: if you can't find cherry jam, what I actually did for this recipe was stew about 1 cup of fresh cherries with 1/4 cup of sugar and a dash of water until it had reduced to a jam-like consistency. Then I stick-blended it and added that to the pie, soooo... DIY jam it up if you have to! :D