Recipe Category: Dessert
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Ingredients
Makes 8 servings
- 1 1/2 cups vegan vanilla or chocolate cookie crumbs
- 1/4 cup vegan margarine, melted
- 1 cup vegan white chocolate chips or pieces
- 1/2 cup unsalted raw cashews
- 1/4 cup water
- 2 tablespoons Frangelico (hazelnut liqueur)
- 6 ounces extra-firm silken tofu, drained
- 1/4 cup agave nectar
- 1 teaspoon pure vanilla extract
- 1/2 cup crushed toasted hazelnuts, for garnish
- 1/2 cup fresh berries, for garnish
Method
- Grease an 8-inch pie plate or springform pan and set aside
- In a food processor, combine the cookie crumbs and margarine and pulse until the crumbs are moistened
- Press the crumb mixture into the bottom and sides of the prepared pan
- Refrigerate until needed
- Melt the white chocolate in a double boiler over low heat, stirring constantly
- Set aside
- In a high-speed blender, grind the cashews to a powder
- Add the water and Frangelico and blend until smooth
- Add the tofu, agave nectar and vanilla and blend until smooth
- Add the melted white chocolate and process until creamy
- Spread the mixture into the prepared pan
- Cover and refrigerate 3 hours, until well chilled
- To serve, garnish with crushed hazelnuts and fresh berries
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