Ingredients:
Homemade Graham Crust
11/4 cups spelt flour
2 Tbsp granulated sugar
1 Tbsp rye grain
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/3 cup vegan butter or coconut oil, melted
1 Tbsp agave or maple syrup
Filling
2 (349 g/12.3 oz) packages silken extra-firm tofu (“silken” texture imperative, do not substitute; available in shelf-stable tetra packs or fresh)
1 Tbsp vanilla extract
1 Tbsp lemon juice
1 cup apple juice
2/3 granulated sugar
1 Tbsp agar agar flakes (Eden Foods makes one readily available)
Topping Ideas
Melted chocolate
Strawberry jam
Caramel sauce
Fresh fruit
Stewed cherries
Directions:
Homemade Graham Crust
1. Preheat oven to 350ºF.
2. In a medium bowl, mix flour, sugar, rye, cocoa and cinnamon until combined. Mix in vegan butter or oil and agave or maple syrup until fully combined. Firmly press into a 7-inch spring form pan.
3. Bake for 15 to 20 minutes, until golden brown and beginning to crack on top. Cool completely.
Filling
1. In a medium saucepan, bring apple juice, sugar and agar agar to a boil, reduce to medium and cook, stirring a few times, for 5 minutes, or until agar agar flakes are completely dissolved. Keep warm.
2. In a food processor, purée tofu until completely smooth, about 1 minute. Add apple juice mixture, lemon juice and vanilla. Purée until fully combined and pour into prepared crust. Cool to room temperature and refrigerate for at least 8 hours, until set.
3. To serve run a knife around edge of spring form pan, unhinge and slice. Garnish with your topping of choice (chocolate, cherry, caramel, etc.). Serve chilled.
