Makes one 9-inch pie, Serves 6 to 8
Cooking spray or oil (optional)
1/2 cup graham cracker crumbs
1/2 cup crush Nutri-Grain or other no-sugar-added corn or wheat flakes
2 tablespoons unbleached white all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 tablespoon melted butter or mild vegetable oil, such as corn,
canola or peanut
2 to 3 tablespoons water, preferably spring or filtered
1 ounce unsweetened chocolate, chopped
1 ounce semisweet chocolate, chopped
3/4 cup Rapidura
2 packages (21 ounces total) silken tofu, firm or extra firm
2 tablespoons cashew butter
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
For Serving (Optional)
Fresh raspberries (you may substitute other fresh fruit in season,
such as strawberries or sliced oranges, with or without a sprig of mint)
1—Preheat the oven to 425 F.
2—If not using a nonstick pan, spray an 8- to 9-inch pie pan with cooking spray, or oil it.
3—Combine the graham cracker and cereal crumbs, flour, brown sugar, and salt. Add the melted butter and 2 tablespoons of the water. Add the remaining water only if needed to make a consistency that can be pressed into the pan. Using your fingers, press the mixture into the prepared pan to cover the bottom and sides evenly. Bake for 10 minutes. Remove from the oven and set aside to cool.
4—Melt the chocolate in the top half of a double boiler over hot water.
5—Place the Rapidura in a food processor along with the tofu and cashew butter. Buzz until smooth, stopping to scrape down the sides of the bowl. Add the melted chocolates, cocoa, and vanilla. Process until very smooth.
6—Pour the chocolate mixture into the cooled pie crust. Place in the refrigerator and chill for at least 4 hours. Serve, chilled, with the fresh raspberries or fruit if desired.
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Recipe reprinted by permission.
This page created January 2003
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