1/2 c Honey, or other sweetener
1/2 c Warm water
1/4 c Canola oil
2 tb Tahini
1 tb Coffee substitute
1 lb Firm tofu, cut into chunks
2 ts Vanilla
1/4 c Chocolate glaze, see recipe
1/2 c Graham cracker crumbs
Pre-heat oven to 350F.
Blend the honey, water, oil, tahini. Blend in coffee substitute.
Add tofu chunks, one at a time. Mix till creamy.
Lightly oil 9″ pie pan. Sprinkle in cracker crumbs. Pour in half
the tofu mixture. Drizzle chocolate glaze over it. Cover with the
rest of the tofu. Gently insert a knife into the pie & pull up the
chocolate, making swirling designs.
Bake for 20 to 25 minutes.
“Vegetarian Times”, April 1991
Yields
8 servings