BUTTERSCOTCH MOUSSE PIE

Butterscotch Mousse Pie image

Yield makes one 9-inch pie, 6 to 8 servings

Number Of Ingredients 8

One 16-ounce tub silken tofu
1/3 cup cashew butter
1/3 cup brown rice syrup or maple syrup
2 teaspoons butterscotch extract
1 teaspoon vanilla extract
One 9-inch vegan chocolate graham cracker crust
2 tablespoons chocolate chips
2 tablespoons rice milk

Steps:

Preheat the oven to 350°F.
Combine the tofu, cashew butter, rice syrup, butterscotch, and vanilla in a food processor and process until creamy and completely smooth. Pour the mixture into the crust.
Combine the chocolate chips and rice milk in a small saucepan and heat gently. Whisk together until smooth. Or, combine the chocolate chips and rice milk in a small bowl, heat in a microwave for about 45 seconds or until melted, then whisk together.
Drizzle the melted chocolate over the top of the pie. Using a spoon, gently create swirl patterns.
Bake for 40 to 45 minutes, or until the pie feels set in the center. Cool completely, then serve. If time allows, chill before serving.
nutrition information
Calories: 392
Total Fat: 20g
Protein: 10g
Carbohydrates: 46g
Fiber: 1g
Sodium: 260mg