1 cup flour
1/4 cup white or raw sugar
1/4 teaspoon salt
1/2 cup vegan margarine Filling:
16 ounces (450g) silken tofu
1/3 cup hazelnut liqueur (I use frangelico, you could use coffee/choc liquer)
2 teaspoons vanilla extract
12 ounces (350g) bittersweet chocolate, melted
2 tablespoons arrowroot Chocolate topping:
1/4 cup non-dairy milk (I use soymilk)
4 ounces (100 g) bittersweet chocolate, chopped
1 tablespoon golden syrup =or= maple syrup =or= agave nectar
1. For the crust: Mix flour, sugar, and salt in a large bowl. Add margarine and rub or mix into the dry ingredients. Work it with a fork until the dough comes together; you may need to add a little extra flour if it is too wet. Cover the bowl and chill in the fridge for half an hour. Roll out pie dough on a floured board and place it in your pie plate.
2. For the filling:Whisk tofu, liqueur, and vanilla extract until it is smooth and no lumps remain. I like to use an immersion blender for this. Melt chocolate on the stove. Whisk in arrowroot, then the melted chocolate. Pour into pie plate and bake at 350 degrees F for 35 to 40 min. Let cool.
3. For the chocolate topping:In a saucepan, bring non-dairy milk to the boil on the stove. Take it off the heat, add in the chocolate and stir until chocolate is melted. Add golden syrup and let sit for 5 minutes.
4. Pour topping over pie and chill in the fridge for at least 3 hours (though it’s better to leave it overnight).
Source of recipe: This recipe is modified from this one by Isa Chandra Moskowitz: http://isachandra.livejournal.com/61529.html