Chocolate Mocha Pie

Serves 6 to 8

An alternative to dairy-based creamy pies, this vegan version combines the rich flavors of coffee and chocolate. Serve topped with non-dairy topping or ice cream, or a handful of fresh berries.

Ingredients

1 cup warm water, divided
1 tablespoon agar-agar flakes
2 teaspoons instant espresso
12 ounces firm silken tofu, well drained
1 cup fancy grade maple syrup
1/4 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1 precooked 9-inch vegan pie shell

Method

In a small bowl, combine 1/4 cup warm water with agar-agar flakes and set aside for 20 minutes. Transfer to a blender and puree with remaining water. Transfer to a saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring often, until agar has dissolved completely, about 5 minutes. Add espresso and stir until dissolved. Transfer mixture back to the blender and add tofu, maple syrup, cocoa powder, vanilla and salt. Puree until completely smooth. Pour into the pie shell and chill for at least 8 hours or overnight, until firm.

Nutrition

Per serving: 170 calories (20 from fat), 2g total fat, 0g saturated fat, 4g protein, 35g total carbohydrate (1g dietary fiber, 28g sugar), 0mg cholesterol, 140mg sodium

http://www.freshfields.org/recipes/913