10 graham crackers ¼ cup applesauce or olive oil 1 cup semisweet chocolate pieces 1 pound silken tofu ¼ cup chocolate soy milk ⅓ cup honey 1 tablespoon vanilla extract
Preparation
Preheat oven to 350°F. Pulverize the graham crackers in blender or food processor until finely ground. Add the applesauce or olive oil to the container, and process until well integrated with the graham cracker crumbs. Press the mixture into the bottom and up the sides of a 9-inch pie pan.
Melt the chocolate with 2 tablespoons of water in a heavy saucepan or double boiler. Combine the tofu with the melted chips and remaining ingredients in blender or food processor. Process until velvety smooth. Pour into the pie crust and bake for 30-35 minutes, or until the filling is firm and the crust is golden. Serve at room temperature or chilled.
