One of my favorite after school snacks growing up was chocolate pudding pie with a graham cracker crust, I even would improvise and dunk some crumbled graham crackers into a chocolate pudding cup when they weren’t on the menu. Naturally, it was important to find a low fat, vegan alternative to this yummy treat. The Chocolate Tofu Mud Pie is just as delicious as those pudding pies growing up and even more protein packed thanks to all the Tofu. This recipe makes one large pie but as a kid I always liked the personal sized portions, so it can be easily modified into six smaller portions by putting the graham cracker crust into a cupcake pan and filling each cup accordingly. Of course, feel free to get fancy on me and top it off with a little whipped topping and maybe some raspberries. It’s delicious and easy as pie!
Chocolate Tofu Mud Pie
Crust:
2 oz. about 1/4 cup margarine or Earth Balance/Soy Butter, melted
1 cup graham cracker crumbs
Filling:
1 1/4 lb. tofu,cubed
1 cup rice syrup
2/3 stick margarine or Earth Balance/Soy Butter
1 1/4 tsp. pure vanilla
2/3 cup cocoa powder
Combine margarine(or soy butter) and crumbs in bottom of a pie plate. Bake 8 minutes in
350 degree oven. Mix filling ingredients on food processor till smooth, pour in pie
plate and chill for approx. 4 hours.