Wednesday, February 13, 2013

Chocolate Hazelnut Brownie Pie

Well, after the last post, I am more or less drowning in brownies (Six batches! Good thing they were mostly half recipes). Anyway, here’s a recipe that will use up at least a few of them. It’s a creamy tofu pie with little chunks of brownie floating throughout for texture. It’s best use somewhat crunchy or stale brownies so they do not become soggy.

With its multiple components and layers, this isn’t my easiest chocolate tofu pie (that would be this one) but it is a good one to make when you want to impress someone or have a special night. 

Chocolate Hazelnut Brownie Pie

Chocolate Hazelnut Brownie Pie

1 Graham cracker or other crumb crust

Hazelnut mousse:
9 oz firm silken tofu (3/4 of a 12 oz pkg—you’ll need 2 packages total)
½ cup chopped toasted hazelnuts
½ cup sugar or sweetener
1 tsp vanilla
2 Tbsp soy milk
dash of cinnamon

Cocoa layer:
9 oz firm silken tofu (3/4 of a 12 oz pkg)
¼ cup cocoa or carob powder
3 Tbsp water
1 Tbsp oil
½ cup sugar or sweetener
1 ½ tsp vanilla
½ tsp instant coffee or caffeine free coffee substitute
1/8 tsp almond extract
dash cinnamon

Chocolate chip layer:
6 oz firm silken tofu (1/2 of a 12 oz pkg)
½-3/4 cup sugar or sweetener
¾ cup vegan chocolate or carob chips
½ tsp vanilla
1/8 tsp salt
½ tsp instant coffee or caffeine free coffee substitute

4 brownies, cut into bite-size pieces

2 Tbsp toasted hazelnuts
2 Tbsp toasted coconut

First (hazelnut) layer plus brownie bites
Pre-bake your crust if you wish (it’s not totally necessary, but may improve sturdiness in some crusts). Let cool.

Place all ingredients for the hazelnut mousse into a blender and puree until completely smooth.  Pour into crust. Sprinkle brownie bites over top.
Second (cocoa)  layer
Place all ingredients for the cocoa layer into the blender (no need to rinse) and puree until smooth. Carefully pour in an even layer on the pie, trying not to churn up the lower layer if possible.

Third (chocolate chip) layer

Melt the chocolate. Put it in the blender with the other ingredients for the chocolate chip layer and blend until smooth. Pour evenly on top of pie, carefully spreading to cover the pie without messing up the other layers. Sprinkle the top of the pie with the 2 tbsp hazelnuts and coconut for garnish.

Chill for at least 4 hours or overnight before slicing.

Other nuts, particularly almonds, may be substituted for the hazelnuts. 

1/2 to 3/4 cup shredded coconut may be stirred into the hazelnut mousse after blending for a coconut cream pie effect.

Note: The hazelnut mousse can be made on its own and makes an excellent whipped topping substitute.

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