Crust:
1 (5 ounce) package vegan graham crackers, crumbled
1/3 cup sweetener (I use Stevia blend)
1/3 cup vegan buttery spread, melted Mousse:
1 1/2 (12 ounce) packages silken soft tofu, room temperature (aseptic if you can find it)
1 teaspoon vanilla
1 teaspoon cherry flavoring
1/4 cup maple syrup
1 1/2 cups vegan semi-sweet chocolate chips vegan whipped topping, optional
cherries or nuts, optional
1. Pour cracker crumbs into a dish or pie pan. Stir in the sweetener and then the melted vegan buttery spread. Flatten as you wish and refrigerate.
2. Blend the tofu until smooth in a food processor. Blend in the vanilla and cherry flavorings. Blend in the maple syrup (adjust to your taste).
3. Melt chocolate chips slowly (in microwave or over hot water) and blend into the tofu mixture.
4. Pour into pie shell. Refrigerate for 1 to 2 hours. Before serving, spread with whipped topping and cherries or nuts, if desired.
I like to drizzle with chocolate syrup.