Even though this isn’t the best picture, this pie is truly spectacular. It’s very easy to make, always impresses (whether you’re serving it to company or enjoying it all for yourself) and is just all around delicious.
I decided to go through some of the recipes on the Everyday Dish website, and share my favorites with you. If you make the crust with gluten-free cookies, this pie is completely gluten-free. In fact if my husband hadn’t eaten my whole box of GF cookies that I bought the other day, I would be tempted to run in the kitchen and whip one up now). I know, how could he eat all of the cookies you ask? Well, suffice to say that these were really good tasting cookies (Crunchy Double Chocolate cookies from Enjoy Life), that I had just picked up on a whim. I don’t ordinarily buy packaged cookies, but these really called out to me, and they were on sale. I had one, so at least I know that they were really good. When I told him that I would simply pick up another box, he quickly said “oh you better not, those things are dangerous to have in the house”. Ha, did you guys know that I am married to my very own cookie monster? Good thing I love him.
Anyway, back to the pie. Definitely plan on making this the day before you serve it, as the texture will go from a soft pudding to a silky mousse. It’s completely magical, and something that I would love to have a slice of right now.
Let me know if you make it, as I’d love to hear what you think.
Julie’s Chocolate Espresso Truffle Pie
1 1/2 boxes (12.3 ounce) Mori Nu silken firm or extra firm tofu (room temperature)
10 ounces dark chocolate, melted
1 cup powdered sugar
1/4 cup espresso, strong brewed coffee or chocolate soy milk
2 teaspoons pure vanilla extract
1 prepared 9-inch vegan chocolate cookie crumb crust, homemade or store bought (gluten-free or regular)
Coarsely crushed vegan chocolate sandwich cookies or gluten free, vegan chocolate cookies
1. In a food processor, add tofu and process until super-smooth. Add the melted chocolate, blending again until smooth. Add the powdered sugar, espresso and vanilla and blend until mixture is smooth and fluffy, and there are no bits of tofu.
2. Spread the chocolate mixture into the pie shell and top with crushed chocolate cookies. Refrigerate several hours or until firm enough to slice.
Copyright © 2012 Julie Hasson