Chocolate Tofu Almond Pie
Recipe From Pat Huntoon
¾ cup slivered almonds
1 lb. firm silken tofu
1-cup brown sugar firmly packed
1 cup unsweetened cocoa
1-teaspoon vanilla extract
1 9-inch graham cracker piecrust
1. Preheat the oven to 350 degrees. Spread the slivered almonds on a baking sheet and place in the oven. Toast them for 5 to 10 minutes, until they color lightly, shaking the pan and watching them carefully so that they don't burn. Set aside to cool.
2. In a food processor or blender on high speed, puree the tofu until smooth. Add the brown sugar and blend until thoroughly combined.
3. Add the cocoa and vanilla and continue to blend until the mixture is smooth. Scrape down the sides of the blender if necessary. Pour the mixture into the crust and sprinkle the almond slivers evenly on top. Cover and chill for at least 2 hours or up to 24.
Calories, 308.5; Total Protein, 13.6 g; Soy Protein, 9g; Carbohydrate, 47g; Fat, 16g; Cholesterol, 0mg; Fiber, 2g; Sodium, 136mg.