So here's a super simple, crunchified, decadent tofu choc + PB pie. It is very decadent, and I love eating it for breakfast. Note if you want to go all out, I suggest topping it with vegan whipped cream made from coconut milk, or real whipped cream if you're less than vegan.
Here's the stats:
Total time (setup-cleanup): 30 mins
Ready time: 60 mins
boyfriend/girlfriend points: >500
Nutrition* (total pie / 1/12 as a serving):
Calories: 2885 / 240
Fat: 155 / 13
Carbs: 301 / 25
Protein: 66 / 5.5
*nutrition from "milk" not listed due to flexibility in the recipe.
10oz bag Lactose Free Semi-Sweet Chocolate
14oz carton Light Silken Tofu
3 tbs Natural Creamy PB
1/2 tsp Vanilla Extract
1 graham cracker crust (check for veganhood)
2tbs - 1/4 cup of "milk" of any type depending on desired consistency (less = firmer, more = softer)
Step 1: Melt the Choco
Add your tofu hunk to the blender, smash it up in there and add the vanilla and the "milk," both of which function as an edible lubricant.
Step 2: Add Choco and PB and BLEND
Step 3: Assemble
Now that's done, prepare to clean!
Step 4: Clean It Up
Blend it on the lowest setting, and POOF, the blender blades are clean!
Wash the pan and blender with soap and water, and it should all come clean very quickly.
NOTE: your cookware probably will look a little better than mine! Ahhh, the scars of years of scrambled eggs and olive-oil popped pop-corn fill me with happiness :)