Dark Chocotastic Espresso Cream Dream Passion Pie
16 ounces firm tofu, squeezed and dried
3 small ripe bananas, sliced
1 large bar dark chocolate (3-4 ounces, espresso if you can find it!), melted in double boiler
drizzle of almond extract
1/2 cup strongly brewed coffee (I used kona macnut)
1/2 can (about 7 ounces) coconut milk
1/2 cup powdered sugar
extra chocolate for curls on the top, frozen if possible
a mighty handful of shredded coconut, toasted
Pre-made vegan graham crust (6 ounces) OR crushed cookies or cashews (for 9 inch pie plate)
1. Put tofu and sliced bananas in blender. Add chocolate and almond extract. Add a little bit of coffee to get mixture moving. Power the blender to medium and slowly add remaining coffee as well as coconut milk and powdered sugar.
2. Crank up the blender a little bit until mixture is smooth and glorious. Taste. Pour filling into the pie shell and smooth it nicely to the sides of the crust. Decorate with dark chocolate shavings (I find it easier if the chocolate has been frozen a bit).
3. Sprinkle coconut on the top. Put pie in the fridge carefully. Try to forget about pie because it tastes much richer and srumptious the next morning. That's why it is dream pie because it will dance in your dreamland. If you cannot wait, give it at least a few hours to set.
Source of recipe: An invention inspired by deliciousness.