Recipe and picture from www.exploreveg.org
Ingredients
1 12-ounce bag non-dairy chocolate chips (about 2 cups)
1 8- or 10-ounce package of soft silken tofu
1 tablespoon vanilla extract
1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
1 cup sliced strawberries or whole berries (optional topping)
Method
1. Melt the chocolate chips in a double boiler, saucepan, or microwave.
2. Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.
3. Pour the filling into a graham cracker crust, top with fresh fruit (if desired), and refrigerate for 2 hours.
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