This rich, decadent chocolate silk pie is (almost) guilt-free. And the best part is that because it's vegan, it's lactose-free (but don't worry, I won't tell anyone).
Let me first point out to those of you nay-sayers, tofu takes on the flavor of whatever it's seasoned with, so in this case, it will taste like chocolate. Now, I'm not suggesting that everyone make tofurky Christmas dinners or anything. It's basically used as a substitute for milk and eggs in this pie.
1 16oz package of silken tofu, drained
1-2 T honey
1/3-2/3 c Kahlua to taste (1/3 doesn't taste boozey at all, 2/3 has a definite Kahlua flavor)
1 package of vegan semi-sweet chocolate chips (Kroger has one particular line of vegan chips, though they're not advertised that way. Read your labels)
1 graham cracker crust (These are usually vegan, but as always, read the label. Feel free to substitute with a GF crust if that strikes your fancy) .
Put silken tofu and honey in food processor and blend it until it's smooth. It doesn't have to be perfect, but it makes your life a little easier when you mix the chocolate in later.
Melt chocolate and Kahlua together until smooth in double broiler (or a metal pan over boiling water if you don't have one). Be careful not to scorch the chocolate in this step. Keep it moving!
Pour the chocolate mixture into the food processor with the tofu and honey and blend until smooth and there is no white left, scraping the sides occasionally.
Pour into pie crust and chill for 2 hours until set. The lumps won't smooth out on their own, as you can see in the photo. Now I make it pretty by smoothing it before I put it in the fridge.
That's it. It's super easy and absolutely delicious. My family loves it. Everyone in my office loves it. Even The Boy loves it! And I promise, no one will ever know it's tofu.