I was going to send half the pie to work with Paul, but I just don't think that I can part with it.
Ingedients:
8 oz. good dark chocolate
1 c. soy creamer (or soy milk if you don't have creamer)
1 brick firm silken tofu
about 2 Tbsp. agave nectar (to taste)
1/2 tsp. vanilla
tiny pinch of salt
chocolate cookie crumb crust
1. Make a gananche: Chop up the chocolate and put it in the food processor. Heat the soy creamer in the microwave until it is boiling. Pour it over the chocolate. Let it sit for one minute. Then, process until it is smooth and glossy. Sherry Yard, whose technique I use here, says to pulse the machine three times, scrape down the sides, and pulse three more times.
2. Let the ganache cool for a few minutes. Then, crumble the tofu into the food processor. Add the vanilla, 1 Tbsp. of agave nectar, and the salt. Blend until combined. Taste. Add more sweetener to adjust to your liking.
3. Pour the chocolate mixture into the prepared crust, and let chill in the fridge overnight.
