Trouble! The pralines came out tasty, which is the most important thing, but I cooked them too high. These got about 245F instead 239F, and there's a big difference between the two temperatures when you're making candy. They set up so fast, they lost the sweet glossy top they're supposed to have. I had to use my small ice cream scooper and scoop, scoop, scoop as fast as I could. It's sorta profound really. I'm bringing little fucked up pralines from little fucked up New Orleans. Ah!
Dazee's makin' 42 this Sunday! Since I'll be away (we'll celebrate when I get back), I wanted to make him something sweet he could dip into on his birthday. We couldn't wait (well, I couldn't wait), so we cut some slices last night. This recipe is your basic chocolate tofu pie that's been floating around the interwebs since it's incarnation. The best part was the peanut butter bottom, I tried to get a good shot so you could appreciate it too. Plus this was super-fast, and I didn't have to bake anything, it's in the 90s here, so that's important!
2 boxes silken tofu
12 oz semi sweet vegan chocolate chips
3 tbsp maple syrup
1 tsp vanilla
1 cup creamy peanut butter
1 pre-made chocolate cookie crumb crust (or you could make a graham cracker crust)
Soften peanut butter in microwave and gently spread on bottom and sides of crust. Place tofu in blender. Melt chips over a double boiler, add to tofu and blend till smooth. Add maple syrup and vanilla, blend. Pour tofu over the peanut butter and chill 'till firm.