>> Monday, May 3, 2010
By now, much of what you see above (well, if not ALL of what you see above) is gone. Every creamy bite devoured. It's not the healthiest pie I've ever made, but it's certainly not the most sinful either. It all started during our long (to us) bike ride this weekend -- 42 miles in all -- in the blistering heat (more about that later).
I was craving strawberries like a crazy person.
We bought two hefty packages of the sweet, juicy fruits at Wegmans. One big issue with me and strawberries is freshness. They seem to go bad the minute you bring them home. So, I knew I needed to use them FAST.
Solution: Eat as many as I could Saturday. Throw some in a smoothie Sunday morning. And use the rest to top (as well as garnish) this Nutella pie.
Now we need to get to the tofu issue. I'm sure many of you have arrived at this post expecting some kind of "normal" recipe. One that doesn't involve a silky block of tofu. And I'm sure some people reading that last sentence have already X-ed out our little site in confusion. In fear. In disgust. Whatever. If you're still not thrilled but have stayed on this page, we thank you.
Read on! Feast your eyes!
The fact is: though the base of the Nutella part of this pie is tofu, you can't taste it for a minute. In fact, if I hadn't told you. If I wasn't generously sharing the recipe -- instead, just serving you dessert at a dinner party or something -- you wouldn't even know. No lies.
In all honesty, you can go from THIS . . .
To THIS . . .
So, if you're ever-so skeptical about the flavor, please try it before you shy away. And let me know if you do, because I'd love to hear the good, bad, and ugly of your experience!
What you'll need for the crust . . .
- 1 cup white-whole wheat flour
- 1/4 cup dark cocoa powder
- 2 tablespoons raw sugar
- 1/4 cup sunflower oil
- 1/4 cup water (plus a few tablespoons to reach the right consistency)
- 1/2 teaspoon salt
Method . . .
- Preheat oven to 350 degrees F.
- Sift together the flour, cocoa powder, salt, and sugar.
- Add the oil and water and mix until the dough is wet, but also crumbly.
- Lightly oil a 9-inch pie plate and then press the dough into it to create your crust.
- Bake for between 13 and 15 minutes until firm, but not over-done.
- Let cool completely before adding filling.
- 1 block of silken tofu (use a paper towel to absorb excess moisture)
- 6 ounces Nutella
- 3 ounces milk chocolate
- 2 tablespoons agave nectar
- 5 large strawberries (or more), sliced
Method . . .
- Put all ingredients in a food processor and blend until well incorporated.
- Feel free to add more Nutella, if you like. To taste.
- Then when your pie crust has cooled, spread filling inside with a spatula.
- Then top with the sliced strawberries. Put in your refrigerator to cool/set for 1 hour. Serve with extra strawberries.
ALSO: We just started a NEW and IMPROVED Facebook page. If you're on there -- and who isn't? -- please follow us!
Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!