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Pie-Crust
2 cups Grape-Nuts cereal or granola, (remove any dried fruits from the granola beforehand if necessary)
1/4 cup maple syrup
1/4 teaspoon almond extract
Preheat oven to 350º F.
Place cereal in a blender or food processor and grind to fine crumbs (but NOT to cereal-dust), about 2 minutes. Transfer to a mixing bowl and mix in the maple syrup and almond extract. Mix well until crumbs are moistened.
Pour into oiled 9-inch pie pan and press mixture in evenly to form a crust. Bake 5 minutes. Remove from oven and let cool while preparing filling of your choice.
Tofu-Chocolate (Carob) Mousse
21-oz. firm silken tofu (since this comes from a Mori-Nu ad, they'd like you to use 2 packages of their Mori-Nu Lite Silken Tofu, Firm. Whatever you use, try to get the freshest tofu available. Silken tofu will give you the smoothest texture.)
3/4 cup Fruitsource or honey (If using carob powder you may want to reduce amount of sweetener.)
3 teaspoons vanilla
1/2 cup cocoa (carob) powder
Whip tofu in a blender or food processor until smooth. Warm the Fruitsource or honey to break down its viscosity, i.e. get it runny. The recipe says to pour the Fruitsource/honey over the chocolate (carob) powder and stir until smooth, then add the vanilla, THEN add this chocolatey paste to the tofu in the blender/food processor. I just throw everything straight into the food processor - you mess up less dishes that way. Blend until everything is nicely mixed in. Adjust the sweetness and other flavors to taste.
Pour into pre-made pie-crust or custard cups (or into mugs and serve like pudding). Chill for 1-2 hours before serving.
Note: Bruce, our sysadmin, says that if you add a few tablespoons of coconut milk to the mix before you blenderize it, it makes it even creamy-fluffy “moussier”.
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