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INGREDIENTS

I know what you're thinking: gross! Tofu? Hold up. Tofu is delicious in my opinion. And you actually can't even taste it in the pie:) so why not give it a try? Trust me, it's good!

Preheat oven to 375 degrees (approx) I tend to go slightly lower so it doesn't burn.

Preheat oven to 375 degrees (approx) I tend to go slightly lower so it doesn't burn.

This is the tofu I used

This is the tofu I used

Cut along the sides and drain out that icky tofu juice. Then blend with an electric mixer until smooth.

Cut along the sides and drain out that icky tofu juice. Then blend with an electric mixer until smooth.

Blend away!

Blend away!

Now add the cocoa, sugar, vanilla and vinegar.

Now add the cocoa, sugar, vanilla and vinegar.

The recipe calls for cider vinegar. And FYI apple cider vinegar and vinegar are one in the same:)

The recipe calls for cider vinegar. And FYI apple cider vinegar and vinegar are one in the same:)

Bake in the prepared pie crust for 25 minutes.

Bake in the prepared pie crust for 25 minutes.

Refrigerate in the refrigerator for at least one hour before serving. Best served with whipped cream:)

  • 1.0lb Silken tofu
  • 0.0c Unsweetened Cocoa powder
  • 1.0c White sugar
  • 1.0 Nine inch pie crust (graham cracker)
  • 1.0Tbsp Vanilla extract
  • 0.0tsp Cider vinegar