1 (14 oz.) block of extra firm tofu
1/3 cup coffee flavored liquore or syrup
12 oz. vegan semisweet chocolate
1 pre-made chocolate cookie crust
Puree the tofu and liquore in a food processor until smooth.
Melt the chocolate in a double boiler or microwave.
Stir the melted chocolate into the tofu mixture to make a filling. Spread the filling into the pre-made crust.
Refrigerate for at least two hours before serving.
can’t wait to try it.
I’ve never made dessert out of tofu before, but I’m trying to work more tofu into my repertoire… I’m gonna give it a shot :)
My mom doesn’t approve of the alcohol in it. Is there any non-alcoholic substitute I can use? (By the way, made your chocolate chunk cookies. They turned out awesome.)
Sure, any flavored syrup will do! Sometimes I like to use carmel or raspberry. You can find this stuff in gourmet food stores and sometimes in coffee shops, good luck. :)