This pair of chocolate desserts is so easy and inexpensive to make, that you can bake both for your sweetie this Valentine’s Day. Or, make them your new impressive go-to’s for birthdays, bake sales, dinner parties, late night snacks or for when the fridge is bare and you need the taste of chocolate—now.
Both are also easily modified for vegans by substituting almond, soy or rice milk in lieu of regular dairy milk, and vegan chocolate instead of regular chocolate.
Chocolate Pie
Serves 8 to 12
1 12.3-ounce package of extra firm, silken tofu
1 1/2 teaspoons vanilla extract
3 tablespoons milk (substitution: almond, rice or soy milk)
1 pinch sea salt
2 tablespoons maple syrup (or to taste)
1 1/2 cups dark chocolate chips (semi-sweet)
1 easy graham cracker crust, recipe to follow
Easy Graham Cracker Crust
12 graham cracker sheets
2 tablespoons brown sugar
1/4 cup melted coconut oil
Crust: Preheat the oven to 375 degrees. Place the crackers and sugar in a food processor and pulse to combine. Drizzle in the coconut oil and pulse a few more times, until the crust holds together (you can also mix the crust with your hands). Press the crust firmly into a pie pan, and bake for eight to 10 minutes, or until golden brown. Allow crust to cool.
Mixture: Transfer the tofu, vanilla, milk, sea salt and maple syrup to a food processor or blender and blend well. Melt the chips over a double boiler and add them to the tofu mix. Blend again.
Assembly: Pour chocolate filling into the piecrust pan and let it set in the fridge for at least three hours. Slice and serve.
Amazon Chocolate Cake
Serves 6 to 8
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 tablespoons neutral oil (like corn, canola or vegetable)
1 cup cold water
1 1/2 teaspoons vanilla
1 tablespoon cider or white vinegar
Powdered sugar (optional, for dusting)
Heat the oven to 350 degrees. Mix together the flour, cocoa, baking soda, sugar and salt. Sift. In a separate bowl, whisk together the oil, water, vanilla and vinegar. Whisk together the wet and dry mixtures. If lumpy, whisk until smooth, or pour through a strainer into a bowl and break up the lumps by pressing them through the strainer. Mix again, and pour into a greased 9-inch round cake pan. Tap the edge of the pan against the edge of the counter several times to pop any air bubbles. Bake for 25 to 30 minutes, or until the top springs back when pressed gently. Cool completely before removing from the pan and dusting with powdered sugar or frosting if desired.
Sources: Adapted from Gena Hamshaw, Café Beaujolais and Food52.com
