You can make it with or without the base or you can spoon it into portions on top of ginger nut cookies.... not saying I have done that... but trust me, that is amazing!
1 package silken or firm tofu (such as 12.3 oz Mori-Nu or Mori-Nu lite)
1 tsp cocoa powder
1 tsp pure vanilla extract
2 T nondairy milk
scant 1/8 tsp salt
8 to 10 oz chocolate chips (a little over 1 and 1/3c or more)
2-3 T agave or other sweetener (When I make this just for me, I omit)
optional: extracts, flavorings, or liqueurs
Melt the dark chocolate (either on the stove or in the microwave)
Make sure you rinse the tofu and dry it with paper towel to get rid of any excess moisture. It feels pretty gross, but it's worth it. You don't want to be dealing with tofu juice when you are blending your chocolate in there.
I used a hand blender to blend everything together until super smooth. At this point, you can pour into a pie crust if desired. Put it in the fridge until chilled.
This gets firmer and firmer, the longer it sits. (It’s firmer if you
use firm tofu and more like mousse pie if you use silken.)
I made my base out of light digestives and organic low fat butter. I didn't have a blender that I could crumb the biscuits in, so I just used a zip lock bag and bashed the living daylights out of it on the kitchen counter.
A simple yet effective method of crumbing digestives.
The base once it was out of the oven.
6 grams fat
2.5 grams protein
These stats were calculated using 8 slices without base.