This recipe was created at the request of one of my co-worker friends. He’s one of the brave souls who acts as taste tester when I share my baking experiments at work. So here’s to you, Mike! Your suggestion of, “Hmmm…maybe something w/ choc pudding & grahams??” has now become reality.
If you’ve scrolled through my previous recipes, you’ll notice that the recipe for this chocolate filling looks somewhat familiar. It’s an adaptation of my Vegan Chocolate Pudding except, dare I say, EVEN BETTER. Instead of using cocoa powder like that pudding calls for, this filling uses melted chocolate chips. And oh goodness, the results were way more incredible than I expected. There’s just something about chocolate chips that gives this filling a much richer chocolate flavor than cocoa powder does. Confession: chocolate is never really my dessert of choice (which is unfortunate when trying to share a dessert with Berney because he thinks chocolate > all other dessert flavors), but I couldn’t help sneaking tastes of this chocolate-y goodness while filling the graham crusts.
I really can’t get over how velvety smooth the filling is. High-five to you, silken tofu! And perhaps my new blender. You know, a good blender can really do wonders for your recipes. The last one I had was really great until the gears got stripped after so much use. And then there was the problem with me accidentally dropping and shattering it on the concrete in the parking lot at work… So it was time for an upgrade. I have to say, it was rough living without a blender for a month! I wanted to make THESE as a surprise for Berney one of the weekends since they’re one of his favorite Melissa creations, but I couldn’t without a blender. That was a sad day. But now we’re back to happy days with a new blender (thanks, dad)!
The unfortunate part about this taste-tester-suggested recipe is that the taste taster never actually got to try it. I’ve had a cold this week and didn’t think it would fair to share yummy treats potentially laced with sick germs. So…more for me!
Happy eating, friends!
- 11 full graham cracker sheets
- ⅓ cup light brown sugar
- 6 Tablespoons vegan butter, melted
- ½ cup non-dairy chocolate chips*
- 1 package (12.3 ounces) Mori-Nu Silken Lite Firm Tofu, slightly drained
- 1 Tablespoon agave nectar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons confectioners’ sugar
- Preheat oven to 350°F. Lightly coat a 12-count muffin pan with non-stick spray. Cut thin strips of parchment paper (about ½-¾ inches wide) and place one into each muffin well. They make it easy to remove each of the crusts from the muffin pan after they’re baked.
- In a food processor, process the graham crackers into fine crumbs. Add the brown sugar and pulse a few times to combine. Add the melted butter and process until fully incorporated, scraping down the sides as needed.
- Press equal amounts of graham mixture into the bottoms and partway up the sides of each muffin well. Bake for 7-8 minutes. Allow crusts to cool in pan for 10 minutes before removing to a wire rack to cool completely before filling. Crusts will be delicate, so handle carefully when removing from muffin pan.
- In a small microwavable-safe bowl, microwave the chocolate chips for 1 minute. Stir, and then continue microwaving in 20-30 second increments, stirring between each, until fully melted. Mine took 2 minutes total.
- In a blender, process the tofu until smooth. Add the melted chocolate, agave and vanilla extract, and continue blending until well incorporated. Add the confectioners’ sugar, and blend again until completely smooth and fully combined, scraping down the sides as needed.
- Spoon, or pipe, the chocolate filling into each graham crust. Cover and chill in refrigerator until filling has firmed up, at least 1 hour. Top with (vegan) whipped cream and chocolate shavings as pictured, or as otherwise desired, before serving.
- *I use Ghirardelli Semi-Sweet Chocolate Premium Baking Chips because they don’t contain milk fat. Any semi-sweet chocolate chips will work, however, if you aren’t concerned about keeping the recipe 100% vegan.
- (Serving size = 1 pie-ette, or 1/12 of recipe)
- Calories: 201
- Fat: 10g
- Sodium: 169mg
- Carbohydrates: 27g
- Fiber: 1g
- Sugar: 18g
- Protein: 3g