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Happy birthday Baldy cake

December 9, 2010

Baldy’s birthday is long past, but I’ve made a version of this easy, easy filling several times and people always want the recipe after they try it, love it, and then find out what’s in it:

Chocolate pie with maple-glazed sliced almonds and raspberry sauce. 100% Vegan.

Chocolate pie with maple-glazed sliced almonds and raspberry sauce. 100% Vegan.

The filling is awesome and so simple. I think of it as an old school-hippie dessert, and have been making it since I discovered tofu. You can use it for a pudding with fruit, pie filling like here, or even frosting. Or on a spoon out of the blender.

For this pie, I melted a 6 oz bag of dark chocolate chips (high quality, vegan ones) and blended it up with two packs of mori-nu silken tofu. And a touch of vanilla. That’s it.

The nut is a basic nut crust, usually hazelnut or almond since I can get those pre-ground. I pre-bake it in the spring-form pan before adding the tofu mix and chilling. Almonds boiled with maple syrup until pretty dry in the pan and boiled, reduced, strained frozen raspberries are the simple garnishes.

Try blending up some silken tofu with chocolate. You won’t be sorry. If you’re feeling really hippie, you can do avocado and chocolate.

2 Comments leave one →
  1. December 9, 2010 5:19 pm

    Could be a perfect holiday treat as well. Apparently my dinner went from satisfying to not nearly filling enough.

    • December 9, 2010 5:23 pm

      I made up a really tasty and even easier treat earlier this week that seems like a good holiday thing as well. It’s not vegan, but healthy (for a treat) otherwise. I’m making a version of it again tomorrow so Sam can get a shot. I know you all will be waiting to hear what it is, so I’ll post about it as soon as the photos are processed after lunch 😀

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