Last week I tried a recipe from onegreenplanet for a coconut milk pie. Turned into more of a coconut blueberry goop, still tasty but not very pie like. So this week I just used the extra graham cracker pie shell for a tofu “cheesecake” recipe that I modified from How It All Vegan. I substituted coconut oil for vegan butter.
3 cups (about 1 package) extra firm tofu
1 cup melted coconut oil
3/4 cup cocoa powder
1 to 1 1/2 cups sugar or equivalent sweetener
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup soy milk
I ran all the ingredients through a food processor, stirring with a spoon every once in a while to help it mix, then poured it into the pie crust and stuck it in the fridge until it solidified, which was pretty fast compared to the original recipe.