Published By Martha Lucier on October 6th, 2006 in Recipes & Mealtime
This dessert is egg and dairy free , but not free of amazing taste. I have no problem with egg or dairy but make this because it is so….good.
For the filling you will need – 5 cups of firm silken tofu
3/4 -1 cup maple syrup
1/2 cup corn oil
2 tsp vanilla
1 tsp lemon juice
grated (fine) peel of 1 lemon
1/2 tsp salt
1/2 cup soya milk
For the crust you will need – 2 cups graham cracker crumbs
1/2 cup butter or margerine ( to be a vegan dessert)
2 tbsp of maple syrup
1-2 tbsp of water
Put the graham crumbs in a bowl mix in butter then water and maple syrup mix together well. Press mix into a spring form pan going up the sides of the pan, chill before baking. While crust is chilling put together the filling.
Step # 2
Put the tofu , maple syrup and corn oil together in a food processor blend until smooth. Except for the milk, add the rest of the ingredients to the mix and blend. Sometimes I do not add the milk it just depends on the tofu. If you are using a chunky tofu you may need it . You want a creamy texture.
Step # 3
Pour mixture into well chilled crust (30 min ) Bake at 400 for 10 min then reduce heat to 350 bake for 30-35 min or until centre is firm. turn off oven and leave cake in oven with the door ajar for30 min. Take out and let cool completly then remove spring from pan.
Refrigerate overnight for best results.You ac swirl chocolate on the top or decorate with favorite fruit sauces. Enjoy…………..