Dark chocolate and tofu pie in almond-crunch crust

Preparation: 
30 min
Cook time: 
5 min
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

TASTY ALTERNATIVE

  • Instead of almonds, you can use the same quantity of toasted walnuts.
Preparation: 

DARK CHOCOLATE AND ALMOND BASE

  1. In a food processor, grind the chocolate 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.

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