This recipe was published in the first Thirteen Moons cookbook  and has been updated. Louise first tasted this luscious, creamy delight at an International Women’s Day event. No one will guess it contains tofu.
1½ cups pecans or walnuts
6 tbsp ghee, butter or coconut oil, melted*
1 package (12 oz) chocolate chips
2 packages (200 g each) firm silken tofu**
3 tbsp almond butter
Fresh berries to garnish (optional)
*Use of coconut oil and dairy free chocolate chips will make this recipe vegan.
** To learn more about tofu, check out The Autumn issue of The Link .
Crust: Preheat oven to 325° F.
On baking sheet, toast nuts in oven for about 10 minutes.
In food processor, grind nuts until fine. Add ghee/butter/coconut oil and blend until evenly combined. Press into 9-inch pie plate and chill.
To save time you could also use a premade, prebaked pie shell.
Filling: In heat-proof bowl, place chocolate chips over pot of simmering water. Stir until melted.
In food processor, blend melted chocolate, tofu and almond butter until smooth.
Pour filling over crust and chill for at least 2 hours.
Serve garnished with berries.