For all those lactose intolerant people out there, this recipe is delicious, quick and tasty. It sounds very strange, but it is smooth just like their dairy counterpart. Personalize it using some of the suggestions below the recipe!
Ingredients: 1 graham cracker crust, 13 ounces semi-sweet chocolate chips (you can use a mix of milk and semi-sweet), 1 lb silken tofu 1/3 c. whipped cream liqueur (or your favorite), 1 tsp vanilla, 1 tbsp honey
In a double boiler (or microwave), melt the chocolate chips, liqueur and vanilla together. Add the melted mixture, the tofu, and the honey into a blender and blend until smooth. Pour into the pie crust. Refrigerator at least two hours, preferably overnight. Top with desired toppings.
Some suggestions: Liqueurs: chocolate liqueur, coffee liqueur, vanilla liqueur, amaretto, bourbon Toppings: raspberries, blueberries, bananas, toffee pieces, white chocolate shavings, dark chocolate shavings
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