Summary: 6-8 servings
Ingredients
1 gluten-free graham cracker crust, pre-baked
1 package (l lb.) silken tofu, drained
12 ounces good quality (60% cacoa) chocolate
1 cup heavy cream, whipped and sweetened with 1 T. agave nectar
Fresh raspberries for garnish
Instructions
Puree the tofu in a food processor. Add the melted chocolate and blend until smooth. Pour into pre-baked crust. Refrigerate for at least 2 hours. Serve with whipped cream and fresh berries.
Recipe from Rebecca Reilly at Natural Gourmet Institute
Graham Cracker Crust
Ingredients
1 ½ cups gluten free graham cracker crumbs
½ t. cinnamon
1 stick unsalted butter (or ½ cup coconut oil, melted)
Instructions
Preheat oven to 350 F. Mix the graham cracker crumbs, cinnamon and melted butter together. Press into pie plate. Bake for 10-12 minutes. Cool on rack.
