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For Electric Cooperative Members

Susan Green | Coleman County EC

1 cup roasted, unsalted peanuts
1 cup graham cracker crumbs
1/4 cup butter (1/2 stick), melted

12 ounces semisweet chocolate chips
1/3 cup coffee liqueur (such as Kahlua)
1 teaspoon vanilla extract
15 ounces soft silken tofu, drained
1 tablespoon honey
4 ounces nondairy whipped topping
Grated chocolate and extra peanuts for garnish (optional)

  • Preheat oven to 350 degrees.
  • Crust: Pulse roasted peanuts in food processor until ground fine. Mix with crumbs and melted butter and press into 9-inch pie dish. Bake 8 minutes, then let cool.
  • Filling: Melt chocolate chips with the liqueur and vanilla in a double boiler or a heatproof bowl over boiling water, stirring often until smooth.
  • In a blender or food processor, blend the slightly cooled chocolate mixture with the tofu and honey.
  • Pour mixture into the cooled crust and refrigerate 3 hours or until the filling sets.
  • Top with whipped topping, grated chocolate and additional peanuts, if desired.

Servings: 12. Serving size: 1 slice. Per serving: 328 calories, 4.69 g protein, 19.85 g fat, 32.26 g carbohydrates, 2.87 g dietary fiber, 139 mg sodium, 24.22 g sugars, 10 mg cholesterol