Guiltless! Bittersweet Chocolate Pie
Guiltless, silky smooth, and rich tasting — this may be the perfect chocolate pie. This basic recipe can be garnished with different kinds of fruit and different colors of chocolate. Silken tofu is available in the Asian foods section of grocery stores; it is creamier than firm tofu. Fruitsource is a liquid sweetener.
- Low-fat Graham Crackers, - 10, broken
- Maple Syrup - 2 tablespoons
- Canola oil - 2 tablespoons
- Water - 2 tablespoons
- Fruitsource (available at natural food stores) or honey - 1⁄2 cup
- Maple syrup or Honey - 1⁄4 cup
- Silken Tofu - 21 ounces
- Vanilla Extract - 1 tablespoon
- Unsweetened Cocoa - 3⁄4 cup
- Raspberry Puree (see Basics) - 3⁄4 cup
- Banana Slices - 1⁄2 cup
- Raspberries - 18, fresh
- Fresh mint leaves - 6
- Unsweetened Cocoa - for dusting
- White Chocolate - 6 tablespoons, grated
To make the crust: Preheat the oven to 350 F. In a food processor grind the crackers to fine crumbs. Pour into a medium bowl, add the remaining ingredients, and mix together until it forms a mass. Or, to make by hand, combine all the ingredients in a small bowl and stir together until the mixture forms a mass. Transfer the dough to an 8-inch pie pan and press with your finger to form a 1⁄4-inch thick shell. Bake for 8 minutes or until set and lightly browned. Let cool in the pan.
To make the filling: In a medium saucepan over medium heat combine the Fruitsource and maple syrup or honey and cook for 5 minutes. In a blender or food processor combine this mixture and the tofu, vanilla, and cocoa, and blend until smooth. Pour the mixture into the cooled pie crust. Refrigerate for at least 2 hours or until firm but puddinglike.
To serve: Cut the pie and place slices on individual dessert plates. Sprinkle 2 tablespoons of raspberry puree on each plate and garnish with a few banana slices, 3 fresh raspberries, and a mint leaf. Sprinkle the rim of the plate with cocoa, and sprinkle 1 tablespoon of grated white chocolate over the pie.