I follow Alton Brown on Facebook. Like many people, I enjoy the science aspect that he focuses on in the kitchen. I am sure there are many that never realize that cooking and baking are just one big science experiment. How adjusting something small can change the entire outcome for the good or bad. I enjoy messing with those small things, and playing the mad scientist.
A while back he posted this recipe, as usual I have tweaked it a little bit (but not too much). Living with a dairy allergy is challenging, I know how much I can tolerate before my throat fills with hives, but sometimes it is hard to choose between one thing or the other.
Many people assume incorrectly that if you cannot have dairy that you cannot have chocolate. The coco bean, from which chocolate is made from is just that, a bean, from a plant. Not a cow, goat or sheep. It can be mixed with a variety of things to create chocolate. My favorite dairy free chocolate chips/chunks are by Enjoy Life, they can be found all over the place, and are not crazy expensive.
When I made this recipe the first time, I didn't tell my husband or oldest son what was in it, but when they exclaimed how yummy it was and returned for seconds I said "hey, that is tofu", and they just looked at me blankly. Tofu is a flavorless base, it will take on whatever flavors you want it to, including chocolate dessert. Watch out, this is very rich!
1 package dairy free chocolate chips (10-13oz)
1/3 cup strong coffee (original recipe called for kahlua, but I am not a fan)
1 tsp vanilla
1 Tbs honey or agave nectar
1 package silken tofu, drained (1lb)
1 prepared graham cracker or chocolate cookie crust. *see below*
In a double boiler over medium heat, melt the chocolate, coffee and vanilla together. Be sure to whisk continually to prevent lumps, burning or hot spots. Once melted, pour into a blender with honey or agave nectar and tofu. Blend for about 30 second intervals scraping down after each time. Once completely combined, and some air has been whipped in, pour into prepared pie shell and chill until firm.
Either purchase or make a crust. Oreo's are vegan, so the chocolate cookies from those make a yummy crust, and many chocolate wafer cookies are dairy free as well. Or just go for a simple graham cracker crust.
1 16-ounce package wafer cookies, such as Oreo's or Newman O's
7 T. dairy-free soy margarine or coconut oil, melted
1 T. sugar
Mix all in a small bowl with a fork until distributed evenly, pat in pie pan. The back of a measuring cup or small ramekin is helpful to make the crust evenly distributed. But I just use my fingers.