Bittersweet Chocolate Pie

September 17, 2015 548 Views

Ingredients

  • For Crust
  • 1 cupof low-fat Graham crackers, broken
  • 1/5 cupof maple syrup
  • 1/5 cupof canola oil
  • 1/5 cupof water
  • For Filling
  • 1/2 cupof fruitsource
  • 1/4 cupof maple syrup
  • 3 cupsof silken tofu
  • 1/7 cupof vanilla extract
  • 3/4 cupof unsweetened cocoa
  • For Garnish
  • 3/4 cupof raspberry puree
  • 1/2 cupof banana slices
  • 1/2 cupof fresh raspberries
  • 1/7 cupof fresh mint leaves
  • 1/7 cupof unsweetened cocoa
  • 2/3 cupof grated white chocolate

Instructions

  1. For crust, preheat your oven to 350 degrees.

  2. Grind your crackers in a food processor.

  3. Take a bowl and pour them in it. Add the remaining ingredients.

  4. Stir them together until a mass is formed.

  5. Transfer the dough to an 8-inch pie pan and press with your finger to form a 1?4-inch thick shell.

  6. Bake for about 8 minutes and let it cool.

  7. For filling, heat maple syrup and fruitsource in a saucepan for about 5 minutes.

  8. Blend tofu, vanilla and cocoa together until smooth.

  9. Pour the mixture into the cooled pie crust.

  10. Put it into a fridge for about 2 hours.

  11. Finally, cut your pie and sprinkle 2 tablespoons of raspberry puree.

  12. Garnish with bananas, fresh berries and mint leaves.

  13. Sprinkle a little bit of cocoa and chocolate.


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