I can imagine most people putting this recipe on the shelf after realising this dessert contains tofu. Ahh tofu, that misunderstood ingredient that seems to be only truly loved by vegans (and Orientals). It does have an acquired taste but it’s not that bad. In this pudding, however, it is completely transformed and if you serve it as a regular chocolate pie, people will be none the wise. In fact, I served this pie to a Cuban friend who despises anything soy-related (as in his native country dairy products were out of reach and were replaced by soy alternatives, you can understand his anger) and he enjoyed it, although he didn’t look too thrilled when he found out the secret ingredient…
The chocolate tofu part is apt for many different diets such as lactose-free, gluten-free and vegan. The case however can be easily adapted to suit your different requirements. Use whichever biscuit suits your diet and bind with water instead of using butter. You can even have it without any case at all or use a mixture of nuts and dates.
2 boxes Silken Firm Tofu (349g each)
350g dark chocolate
1tsp. Vanilla Extract
2 Tbsp. honey (adjust according to type of chocolate used and personal taste)
Packet of biscuits, crushed (whichever you prefer or fits into your diet)
Circa 85g. butter, melted (or any other binding agent to suit your diet)
1 Line a 9 inch springform pan with parchment paper, close and leave some of the paper hanging out of the pan to easily remove pie once finished.
2 Make the biscuit base by melting butter and adding to crushed biscuits; pour and press into pan. Use the bottom of a cup to press down and level it. Leave to harden in the fridge for 30 minutes.
3 Melt chocolate using the double boiler method.
4 Meanwhile, blend the tofu until smooth. Once chocolate has melted add to the tofu and blend till smooth. Add honey and vanilla extract.
5 Pour chocolate tofu mixture into the pie base and spread evenly. If you like, you can use the back of a spoon to spike the mixture. Chill in the fridge for 4-6 hours or overnight.