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by Josée Fiset

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dark chocolate and tofu pie on almond crunch

This very easy and tasty pie is a delight. The agave syrup gives the filling a wonderful sweetness. The tofu combines perfectly with the chocolate, resulting in a dessert that has a protein feature. You can serve up nice variations by simply replacing the almonds with the same volume of toasted walnuts or hazelnuts. The pie keeps for 4 to 5 days in the refrigerator.

Preparation : 30 minutes

Efficiency : 8

Refrigeration : 2 h 30


Dark chocolate and almond base

Dark chocolate and tofu cream


Dark chocolate and almond base

1. Lightly grease a pie dish with a 9 in. (23 cm) detachable bottom and cover the bottom with parchment paper. Set aside.

2. In a food processor, grind the chocolate and the almonds until a paste is achieved, then form a ball with your hands. Spread the dough with your fingers in the pie dish, covering the side up to the edge. Refrigerate for 30 minutes.

Dark chocolate and tofu cream

1. In a double boiler, gently melt the chocolate. Set aside.

2. In the food processer, mix the tofu with the agave syrup. Incorporate the melted chocolate and mix until an even texture is achieved.

3. Pour over the bottom of the pie crust and refrigerate for at least 2 hours. To make removal from the mould easier, place an upside-down glass on a work surface and gently tap the detachable bottom on the glass. This allows the walls of the pie to separate from the pie dish more easily. If desired, dust with cocoa and top with the fresh raspberries.


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