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1 Package Azumaya Silken Tofu (drained)
1 Bag (12 ounces) of Semi-Sweet Chocolate Chips
4 T. Sifted Powdered Sugar
2 t. Pure Vanilla Extract
1 C. Vegan Marshmallows (see recipe) cut into miniature pieces
3⁄4 C. Chopped Walnuts
1 1⁄2 C. Graham Cracker Crumbs (approximatly 20 crackers)
1⁄4 C. Sugar
1/3 C. Melted Margarine
Non-dairy Whipped Topping

Crust
1. Put crackers in a blender to create crumbs, or put them in a sealed bag and crush them with a rolling pin until you have the desired amount of crumbs.

2. Preheat oven to 375°. In medium bowl, mix well: crumbs, sugar, and melted margarine.

3. With the back of spoon, press rest of mixture to bottom and side of 9” pie plate, making a small rim.

4. Bake eight minutes, then remove to wire rack to cool.

Filling
1. Microwave chocolate in microwavable bowl on medium-high for one to three minutes, stirring occasionally until melted and smooth.

2. Puree tofu in food processor; add melted chocolate and powdered sugar; process until completely blended, scraping sides down. Add vanilla; blend well.

3. Gently mix in chopped walnuts and mini marshmallows.

4. Turn mixture into crust.

5. Chill one hour or until set.

6. Garnish with whipped topping.

Kymberlie Adams Matthews is the creator of Vegan Honey, Brooklyn-based gourmet vegan pastries, cakes and confections. Information: Vegan_Honey@hotmail.com.

 

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