Serves 8 1 cooked flaky pastry case ¾ cup water 3 tablespoons agar flakes 1 tablespoon instant coffee 1 ½ (10.5 oz) packets firm silken tofu (drained and mashed) 1 cup pure maple syrup ¼ cup cocoa powder 2 teaspoon vanilla extract ¼ teaspoon salt pinch ground cinnamon 1. Place the water, agar, and coffee in a small saucepan and bring to boil. 2. Reduce heat and simmer for 5 minutes, stirring often. 3. Pour into a blender along with the rest of the ingredients and process for several minutes until completely smooth 4. Pour into the cooled pie shell 5. Refrigerate several hours or overnight before serving. 6. Serve topped with a dollop of tofu whipped topping PEANUT BUTTER FUDGE PIE Serves 10 1 Flaky pastry case 1 1/3 cup water 3 tablespoons agar flakes ¾ cup firm silken tofu, drained and mashed 1 ¼ cups pure maple syrup ½ cup peanut butter ½ cup cocoa 2 teaspoons vanilla extract ¼ teaspoon salt Make the same as Mocha Fudge Pie |
|||||||||||||