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A Lactose-Free Birthday (Chocolate Hazelnut Tofu Pie)

I’m planning a birthday celebration for a dear one, who has no tolerance for lactose. I combined three recipes to make one decadent dessert, which has an intense chocolate flavor, the consistency of cheesecake, and is, best of all, dairy free. It all started when I found this chocolate-raspberry tofu pie on EatingWell.com. I replaced the raspberries with hazelnuts, one of the birthday girl’s favorite flavors. This pie has a thick layer of hazelnut graham cracker crust and is topped with candied hazelnuts. The result is a dairy-free wonder and no one will guess there’s tofu on the plate. Happy Birthday tofu To You!

Chocolate Hazelnut Tofu Pie

Ingredients

3 cups high-quality chocolate chips
2 shelf-stable packages firm silken tofu* (12.3-ounce)
2 tablespoons corn syrup (or maple)
3 tablespoons hazelnut (dairy-free) creamer
1 pre-made graham crust (recipe follows) or a store-bought graham cracker pie crust (9-inch)
Candied hazelnuts (see below)

Instructions

  1. Prepare crust as needed. If making homemade crust, cool the crust completely before filling. (See recipe below)
  2. Prepare candied hazelnuts if using. (Recipe below)
  3. Put chocolate chips in a medium microwavable bowl. Microwave on medium for 1 minute. Stir, then continue microwaving on medium, stirring every 20 seconds, until melted.
  4. Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, syrup and creamer. Process again until very smooth; scraping down the sides as necessary. Spread the mixture into the cooled crust. Refrigerate until firm, at least 2 hours.
  5. Top with candied hazelnuts and drizzle with chocolate before serving.

*Note: Look for shelf-stable silken tofu in the Asian foods section or near shelf-stable soymilk in natural-foods stores and some well-stocked supermarkets. If you can’t find it, refrigerated silken tofu can be used.

Hazelnut Graham Crust from Food Network

I doubled this crust recipe because this pie is great with a thick crust. You may have crust left over, depending on crust thickness preference and on how far up the sides of the pan the mixture goes.

4 cups graham cracker crumbs
1/3 cup sugar
2 tablespoon hazelnut (dairy-free) creamer
1 cup butter, melted

Heat oven to 350 degrees. To make crust, mix graham crackers, sugar, hazelnut creamer and butter until combined. Press a thick layer into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well. Bake for 7-10 minutes, until golden. Cool on a rack.

Candied Hazelnuts from Food Network

Butter or vegetable oil, for greasing
3/4 cup sugar
1/4 cup water
1 cup hazelnuts, lightly toasted and rough chopped

Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.

Combine the sugar and water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 6 minutes. Add the hazelnuts and stir to coat. Continue cooking until hazelnuts are fragrant and golden brown, about 2 minutes. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely. Break into pieces and chop, if necessary, before serving. Yield: 1 cup candied nuts.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
3 Responses to “A Lactose-Free Birthday (Chocolate Hazelnut Tofu Pie)”
  1. sherri says:

    Happy Birthday tofu 🙂 So funny! Looks amazing!! I have a really good lasagna recipe that uses tofu and other ingredients in place of ricotta. I actually like it better than ricotta! Let me know if you friend (or you) would like it. I need to go wipe the drool off of my keyboard now…

  2. virginia says:

    Fantastick!! Since I belong to the lactose challenged crowd, this recipe has my name on it. Will serve it for bridge. Thanks

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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