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
From
Yields
8 Servings