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Name: Chocolate Tofu Almond Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 lb Firm; silken tofu; 1 Nine inch graham cracker pie; 1 c Brown sugar; tightly packed; 1 c Unsweetened cocoa powder; 1 ts Almond extract; 3/4 c Slivered almonds

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INGREDIENTS

1 lb Firm; silken tofu
1 Nine inch graham cracker pie
1 c Brown sugar; tightly packed
1 c Unsweetened cocoa powder
1 ts Almond extract
3/4 c Slivered almonds

INSTRUCTIONS

MMMMM------------------GRAHAM CRACKER PIE CRUST----------------------- 2 c Graham cracker crumbs; ( -about 16 whole crackers) 6 tb Soy margarine; slightly -softened, ( I use regular -pareve margarine) Source: The Whole Soy Cookbook by Patricia Greenberg 1. Preheat the oven to 350?. Spread the slivered almonds on a baking sheet and place in the oven. Toast them for 5 to 10 minutes, until they color lightly, shaking the pan and watching them carefully so they dont burn. Set aside to cool. 2. In food processor or blender on high speed, puree the tofu until smooth. Add the brown sugar and blend until thoroughly combined. 3. Add the cocoa and vanilla and continue to blend until the mixture is smooth. Scrape down the sides of the blender if necessary. Pour the mixture into the crust and sprinkle the almond slivers evenly on top. Cover and chill for at least 2 hours or up to 24. Graham Cracker Pie Crust: Process the graham crackers in food processor, until finely ground. Add the margarine an pulse until the mixture reaches the consistency of coarse crumbs. Pat the layer into a thick layer in bottom of 9 inch pie pan. Posted to JEWISH-FOOD digest by Bella Parnes on Dec 23, 1998,

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Chocolate Tofu Almond Pie

1 lb Firm; silken tofu
1 Nine inch graham cracker pie
1 c Brown sugar; tightly packed
1 c Unsweetened cocoa powder
1 ts Almond extract
3/4 c Slivered almonds

MMMMM------------------GRAHAM CRACKER PIE CRUST-----------------------      2 c  Graham cracker crumbs; (           -about 16 whole crackers)      6 tb Soy margarine; slightly           -softened, ( I use regular           -pareve margarine)   Source: The Whole Soy Cookbook by Patricia Greenberg    1. Preheat the oven to 350?. Spread the slivered almonds on a baking  sheet and place in the oven. Toast them for 5 to 10 minutes, until  they color lightly, shaking the pan and watching them carefully so  they dont burn. Set aside to cool.    2. In food processor or blender on high speed, puree the tofu until  smooth. Add the brown sugar and blend until thoroughly combined.    3. Add the cocoa and vanilla and continue to blend until the mixture  is smooth. Scrape down the sides of the blender if necessary. Pour  the mixture into the crust and sprinkle the almond slivers evenly on  top. Cover and chill for at least 2 hours or up to 24.    Graham Cracker Pie Crust:    Process the graham crackers in food processor, until finely ground.  Add the margarine an pulse until the mixture reaches the consistency  of coarse crumbs. Pat the layer into a thick layer in bottom of 9  inch pie pan.    Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@aabgu.org> on  Dec 23, 1998,

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Nutrition

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Serving Size: 1 Serving (581g)
Recipe Makes: 1 servings

Calories: 566
Calories from Fat: 413 (73%)

Amt Per Serving		% DV

	Total Fat 45.9g	61 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 27g
	Polyunsanturated Fat 10g
Cholesterol 0mg		0 %
Sodium 20.9mg		1 %
Potassium 1237.4mg		33 %
Total Carbohydrate 43g		13 %
	Dietary Fiber 24.3g	97 %
	Sugars, other 18.7g
Protein 25.8g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 566

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