I’m taking a break from serious subjects for this post.
The Chinese invented tofu. Americans are reinventing it. I was introduced to Chocolate Tofu Pie at Mother’s Market in Costa Mesa, California. Then I figured out how to make it at home by experimenting.
- Two 10-ounce containers of soft or silken organic tofu
- Two four-ounce packages of baker’s, unsweetened chocolate—but use only six of the ounces. This chocolate has no milk or sweeteners added. Use six ounces of the eight.
- One bag of malt-sweetened chocolate bits. There are no dairy or refined sugars in this chocolate. Use half of this bag. If you skip this ingredient, add more of the baker’s, unsweetened chocolate.
- Agave nectar. This low absorbing sweetener is absorbed into the body slowly.
- One package of readymade whole-wheat piecrust (recommended for fiber).
- Use one tablespoon of arrowroot for a thickener
- Mix the tofu in a blender with the arrowroot or another natural thickener.
- Heat the chocolate in a pan (double boiler hopefully) until melted and pour into blended tofu and mix.
- Add the Agave nectar.
- Taste to make sure it is sweet enough and that the bitterness from the baker’s chocolate is gone. Add more Agave if desired. Our daughter enjoys this step the most, since she is the taster.
- Blend until it is all one smooth color.
- Pour equally into the pie pans.
- Put pies in oven at 350 degrees for 30 minutes.
- Let pies cool after cooking; put in refrigerator after they are cool.
- The pies will be ready the next day.
I shop at Whole Foods and Trader Joe’s
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