Dark chocolate and tofu pie in almond-crunch crust

Preparation: 
30 minutes
Cook time: 
5 minutes / Chilling time: 1 h 30
Portions: 
8
Ingredients: 

DARK CHOCOLATE AND ALMOND BASE
285 g (1½ cup
) chopped 65-70% cocoa dark chocolate
140 g (¾ cup) toasted almonds

DARK CHOCOLATE AND TOFU CREAM
300 g (1 cup) soft tofu
210 g (½ cup) agave syrup
250 g (1 1/3 cup) chopped 65-70% cocoa dark chocolate

Preparation: 

DARK CHOCOLATE AND ALMOND BASE
1. In a food processor, grind the choco
late and almonds into a paste, then shape the paste into a ball by hand.
2. Using your fingers, press the paste into a 23-cm (9 in.) round pie plate, to the rim. Refrigerate for 30 minutes.

DARK CHOCOLATE AND TOFU CREAM
1. Using an electric mixer, beat the tofu and the agave syrup for a few minutes.
2. Gently melt the chocolate in a double boiler.
3. In a food processor, combine melted chocolate and tofu mixture, and process until fully mixed.
4. Pour the mixture into the pie plate and refrigerate for 1 hour.

 TASTY ALTERNATIVE
Instead of almonds, you can use the same quantity of toasted walnuts.

CHEF’S NOTE
This very easy and tasty pie is a delight. The agave syrup gives the filling a wonderful sweetness. The tofu combines perfectly with the chocolate, and results in a dessert that contains a small amount of protein.

Photo: Tango
[
Vitalité Québec] APRIL 2010