Chocolate Cookery
Vegan Chocolate Pie Serve this with fresh raspberries and enjoy a little romance.
Yields 8 servings
Chocolate Wafer Crust 6 ½ oz dairy-free chocolate wafer cookies, crushed into fine crumbs 1 Tbsp maple or date sugar 3 oz vegan buttery stick (such as Earth Balance), melted and slightly cooled
Chocolate Filling 13 oz dairy-free semisweet chocolate chips (such as Ghirardelli) cup strong brewed coffee
1/3
1 tsp vanilla extract 1 lb silken tofu, drained 1 Tbsp honey
1 (9-in) prepared chocolate wafer crust Preheat the oven to 350° F.
For the crust, combine the cookie crumbs, sugar and melted vegan but- tery stick. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Bake on the middle rack of the oven until the crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour. For the filling, melt the chocolate
chips with the coffee and vanilla in a medium metal bowl set over a sauce- pan of simmering water, stirring often with a spatula. Combine the tofu, melted chocolate mixture and honey in a blender or food processor until smooth, about 1 minute. Pour the fill- ing into the crust and refrigerate for 2 hours or until the filling becomes firm.
Vegan Hot Chocolate A comforting way to enjoy the benefits of chocolate on a cold day.
Yields 4 servings
2 ½ cups plain rice milk 3 Tbsp maple or date sugar 3 Tbsp unsweetened cocoa powder ½ tsp salt ½ tsp vanilla extract 1 pinch ground cinnamon 1 pinch cayenne pepper
Bring the rice milk, sugar, cocoa powder, salt, vanilla extract, cinnamon and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.
Source: Recipes courtesy of Judith Fertig
26 Hudson County
NAHudson.com
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