Happy birthday Baldy cake
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:
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.