Wednesday, October 31, 2012

Scraps and Snippets ~ Caramel Supreme Fudge Silk Pie ~Vegan MoFo #25

I'm kind of sad. The MoFo is oofo (over) for the year. But I'm also pretty stoked. I conquered my list. It was a challenge for sure and except for a few mistakes and do-overs I'm pleased with what I got done. I'm also pretty dang excited to have a whole lot of recipes to have at my fingertips when I want to prepare something that omnivores and Vegans alike will love. I hope you found some you'd like to try as well. 

Caramel Supreme Fudge Silk Pie 
 (Makes 2 small or one large pie)

Oreo Crust:

24 Oreos
1 TBSP coconut oil

Process into food processor until fine and clumpy. Press into pie pan. Refrigerate.

Caramel Layer:

1/2 Cup maple syrup
1 Cup dates
1 Cup pecans
1 tsp vanilla
1 pinch of salt.

Place dates in food processor. Pour maple syrup over them and let sit for 10 minutes or so. Add vanilla and salt and whir until incorporated. Toss in pecans and whir again, and leave it a little textury  Dollop/dump this into the bottom of the pie shell and place into the fridge.

Cream Layer:

1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1/2 TBSP lemon juice
1 tsp vanilla
2 TBSP arrowroot

Combine all ingredients in a food processor until incorporated and creamy. Pour over the caramel layer and place in the refrigerator.

Fudge Silk Layer:

1 Pkge Mori-Nu Firm Tofu
2 TBSP arrowroot powder
2 TBSP cocoa powder
3 TBSP non-dairy milk
2 TBSP agave
1/2 tsp vanilla
1 and 2/3 Cup melted chocolate chips.

Combine all in food processor until smooth and creamy. Pour/spoon over cream layer and refrigerate until firm (at least two hours overnight is the best texture).