Vegan Tofu and Chocolate Pudding Pie

Ingredients

For the crust:

• 1 ½ cups crushed vegan graham crackers or Oreos
• ¼ cup melted coconut oil or vegan butter
• 2 tbsp maple syrup (optional)

For the chocolate pudding filling:

• 1 block (14 oz) silken tofu, drained
• 1 cup dairy-free dark chocolate chips, melted
• ¼ cup cocoa powder
• ¼ cup maple syrup or agave
• 1 tsp vanilla extract
• ¼ tsp salt
• ¼ cup plant-based milk (as needed, for consistency)

For topping (optional):

• Vegan whipped cream
• Shaved dark chocolate
• Chopped nuts or berries

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Instructions

1. Prepare the crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix crushed crackers/Oreos with melted coconut oil and maple syrup.
3. Press the mixture into a 9-inch pie pan evenly.
4. Bake for 8-10 minutes (or chill in the fridge for a no-bake crust). Let cool.

2. Make the chocolate pudding filling

1. Blend silken tofu in a food processor until smooth.
2. Add melted chocolate, cocoa powder, maple syrup, vanilla, and salt. Blend until creamy.
3. If too thick, add plant-based milk 1 tbsp at a time until smooth.

3. Assemble and chill

1. Pour the chocolate filling into the cooled crust and spread evenly.
2. Refrigerate for at least 2-3 hours (or overnight) until firm.

4. Garnish and serve

1. Top with vegan whipped cream, shaved chocolate, or berries.
2. Slice and enjoy!

Nutrition Facts (per slice)

• Calories: ~260-300 kcal
• Protein: ~6-8g
• Carbohydrates: ~30-35g
  • Sugars: ~15-18g
  • Fiber: ~3-4g
• Fats: ~15-18g
  • Saturated Fat: ~7-9g
• Sodium: ~100-150mg