Our nanny is currently on a much deserved vacation, which required me to take time off work to watch our now almost 11 month old son. Unfortunately, due to poor timing with work, my husband couldn’t take off any time, which trumped any vacation plans of our own. So I’ve been pretending to be a stay at home mom for the past three days, and have to admit I’m loving every minute of it, even with the occasional screaming fits fighting nap time. On day one, I made the colossal mistake of forgetting to turn on the sound machine, and thought I could sneak into his room unnoticed….yup, I was wrong.
My friend, Katherine, who is on maternity leave with her son, has been introducing me to a whole new world I never knew existed. From music classes to swim lessons to baby yoga, she and her boy keep busy! Myles and I could barely keep up, exhausted after his second music class, but we had an absolute blast. If only I had known about all this when I was on maternity leave!
Needless to say with all this activity, I’ve still had more time to cook, and I made this for my husband who seemed to have been working non-stop for the past couple of days. We’re not vegan, but we both have some dairy sensitivity, so I decided to give this recipe a try. I’ve made this several times (with some modifications) to get it just right, and I think I’ve got it down pat now. The first time I made it, I used chocolate chips, and I’m not sure if it’s the high wax content in the chips, but when mixed with the tofu, it had a gritty texture. But that also could have been due to slowly heating the chips in the microwave vs. double boiler. I recommend the double boiler just to get a good and even consistency with the chocolate. I love using Trader Joe’s pound plus chocolate bars, and used 72 percent dark chocolate.
For those of you skeptical about a dessert with tofu, give it a try! My husband had no idea this had tofu in it, and loved it. In fact, he thinks I’m campaigning for permanent SAHM status. Doesn’t hurt to try!
|make sure to use “silken” tofu|
|chop chocolate with a serrated knife (yes, I’m a lefty!)|
|dissolve several espresso granules into hot water, and add teaspoon into mixture|
|melt chocolate in double boiler|
|pour mixture into pie crust|
|refrigerate for at least 2 hours|
|top with berries and glaze|
|all of the flavor, none of the guilt|
Vegan Chocolate Berry Pie
1 1/3 cups dark chocolate, chopped (three rows of Trader Joe’s pound plus 72% dark chocolate)
1 pound silken tofu, drained
1 tsp vanilla
1 tsp espresso
1 tsp milk of your choice (I used coconut milk)
1 tsp cocoa powder
2 tsps agave nectar or honey (to taste)
1/8 tsp salt
1 ready made chocolate crust
1 pint strawberries, sliced
1/2 cup blueberries
1/4 cup seedless raspberry or apricot jam
1 T water
Bring a pot full of about 2 inches of water to boil. Place a heat proof bowl on top of this pot to act as a double boiler. Melt chocolate by placing in the bowl, stirring occasionally. Add tofu to the food processor, chocolate, vanilla, espresso, cocoa powder, milk, salt, and agave nectar or honey, and process for approximately one minute. Ensure well mixed, scrape sides, and pour into pie crust. Cover, and refrigerate for at least two hours. Top with strawberries and blueberries with desired design. Also tastes great with raspberries, but my husband doesn’t like them. Heat jam with water on stove top until just melted, and use a pastry brush to glaze the fruit. Keep refrigerated. Serves 8.