Ingredients[]
Graham cracker pie crust[]
Directions[]
- Preheat the oven to 350°F.
- Spread the slivered almonds on a baking sheet and place in the oven.
- Toast them for 5 to 10 minutes, until they color lightly, shaking the pan and watching them carefully so they don't burn.
- Set aside to cool.
- In food processor or blender on high speed, puree the tofu until smooth.
- Add the brown sugar and blend until thoroughly combined.
- Add the cocoa and vanilla and continue to blend until the mixture is smooth.
- Scrape down the sides of the blender if necessary.
- Pour the mixture into the crust and sprinkle the almond slivers evenly on top.
- Cover and chill for at least 2 hours or up to 24.
Graham cracker pie crust[]
- Process the graham crackers in food processor, until finely ground.
- Add the margarine an pulse until the mixture reaches the consistency of coarse crumbs.
- Pat the layer into a thick layer in bottom of 9 inch pie pan.