Prep Time: 30
Cook Time: 1
Servings: 8
| Ingredients |
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2 boxes extra firm silken tofu
1 bag frozen blueberries
1 graham cracker crust
1 bag chocolate chips
2 tablespoons sweetener (optional)
2 teaspoon cornstarch or agar agar, or other thickener
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| Instructions |
Place the blueberries in a medium to small sauepan on medium heat and cover, as the blueberries defrost they'll soften and create liquid, bring to a boil and add sweetner if desired. After simiring for a few minutes, add your prefered thickner and simir for a few more minutes while stiring.Note, most thickeners should be mixed with water to create a slurry. If you prefer a thicker mixture, add more, just note that it will sightly thicken more when cooled.
You can leave the blueberry mixture in the pot until cooled, then transfer to the graham cracker crust and spread to cover the bottom.
Place both containers of extra firm silken tofu into a food processor and blend until smooth.
Melt the bag of chocolate chips on the stove top. To do this boil a small amount of water and place a metal bowl on top, but be sure the water doesn't touch the bowl. Place the chocolate chips in the bowl and after about 5 minutes start to stir to blend together. Once all the chocolate is melted transfer to the food processor and mix with the tofu until well blended.
Transfer the chocolate tofu mixture to the pie crust, covering the blueberry mixture.
Chill for at least an hour in the freezer if you're serving right away. Best results are a few hours in the fridge or over night.
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