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Dessert
6 - 8 servings
2 hours 30 minutes
10 minutes
Chef Patricia Greenberg
You can make this scrumptious pie in minutes - and that's about as long as it will last when you serve it. This dessert, which is like a firm, dark chocolate pudding in a graham-cracker crust, is guaranteed to become a familiar favorite.
3/4 cup slivered almonds
1 pounds organic firm tofu
1 cup brown sugar, tightly packed
1 cup unsweetened cocoa powder
1 teaspoon almond extract
1 (9-inch) Graham Cracker Pie Crust
Preheat the oven to 350°F. Spread the slivered almonds on a baking sheet and place in the oven. Toast them for 5-10 minutes, until they color lightly, shaking the pan and watching them carefully so that they don't burn. Set aside to cool.
In a food processor or blender on high speed, puree the tofu until smooth. Add the brown sugar and blend until thoroughly combined.
Add the cocoa and vanilla and continue to blend until the mixture is smooth. Scrape down the sides of the blender if necessary. Pour the mixture into the crust and sprinkle the almond slivers evenly on top. Cover and chill for at least 2 hours or up to 24.
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