Chocolate Silken Tofu Thin Mint Pie

16 May

Are you like me and have held on to your last few boxes of Mori-Nu Silken Tofu and Girl Scout Thin Mint cookies in case of emergency? Well, I think we’ve hit that emergency threshold with the current state of events. 

I don’t know about you, but I’ve been craving lots of sweets, carbs, and creamy, comfort foods. I usually make this recipe for summer cookouts or potlucks, but with none of those on the horizon, I’m unfortunately going to have to polish off this whole pie plate by myself.


I’d like to think I’m up to that challenge.
If you’d like to join me, you can find the recipe by clicking more below. 


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This pie recipe is one of my favorites, because it literally only takes a few ingredients and minutes to put together, but it’s always impressive. I’ve brought it to potlucks before and people are always surprised that the main ingredient is tofu! I’ve made the crust with other vegan cookies before (Oreo is a favorite option too) but I particularly love mint and chocolate together. Adding a bit of peppermint extract to the filling really accentuates the Thin Mint flavor, but if you don’t have any on hand it’s still delicious without it. 

I’m pretty particular about how I stock my pantry, but one thing I always have is a case of Mori-Nu Tofu. Not only is it shelf stable, I can use it in multiple dishes, like mapo tofu, baked tofu, or in place of the chickpeas in my popular chickwheat shreds. I also almost always have coconut milk or other shelf stable milks in my pantry, but if you need to substitute for a refrigerated plant milk, the pie will still set up. The only other ingredients you will need are chocolate chips, a few extracts, and a bit of vegan butter.

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This recipe starts with crumbling the thin mints into a fine ground in a blender. Any food processor or blender will work for this step!

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Melt the butter (or substitute a neutral oil if you don’t have any butter) and mix completely together with the crumbs. Press down into the pan.

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Now you’re going to drain the tofu! I prefer the MoriNu Silken Tofu Firm, but if you have Extra Firm on hand you could substitute it as well. You can simply drain around the edges after opening, but I prefer to wrap the tofu up in a clean towel and let it absorb a little of the moisture.

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After adding the tofu to the blender with the plant milk, you’re going to melt your chocolate chips. You can use the double boiler method or the microwave method. Just be sure to go slowly and to avoid getting any water nearby or else the chocolate will seize. Add it to the tofu mixture with the blender off and turn on to midspeed. Blend until smooth.

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Pour into your prepared crust, and let firm up in the fridge for several hours, or preferably overnight!

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When the pie is ready to serve, you can top with whipped cream, more Thin Mints, or a dusting of cocoa powder.

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Ingredients:

For crust:

  • oz Thin Mints, about 1 1/2 sleeves
  • 4 tablespoons vegan butter melted

For filling:

  • 12 ounces Mori-Nu Silken Tofu Firm (drained, patted dry)
  • 1 3/4 cups dairy-free semisweet chocolate chips
  • 1/2 cup coconut milk at room  temperature (or any other dairy-free milk)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract

Directions:

  1. Chop thin mint cookies in a food processor or blender to form crumbs.
  2. Combine cookie crumbs with melted butter in a bowl.  Press firmly into the bottom and sides of a 9-inch pie pan. Set aside.
  3. Blend tofu and plant milk in blender until smooth. Melt the chocolate chips in the microwave in 30 second increments. This may take up to two minutes.
  4. Once melted, work quickly to add to a blender along with the tofu mixture. Blend until smooth, scraping down the sides as needed. Add peppermint & vanilla extracts and blend to incorporate. 
  5. Pour over crust and smooth the top. Refrigerate for at least 4 hours until top is fully set. Sprinkle the top with cocoa powder, or top with vegan whipped cream!

 

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Recipe adapted from Minimalist Baker

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