I love how this dessert makes it looks like I went all out and put in a heap of effort...but really it was a simple process of blending some stuff together and sticking it in the fridge.
I saw the recipe on Chococlate Covered Katie's blog and decided to make it then and there.
I made a basic sweet shortcrust pastry and blind baked it for about 20 minutes before pouring in the filling.
In the filling I used 2x100g blocks of Lindt 85% dark choclate, and 1 pkg and a bit of silken firm tofu. I also used about 1 tbsp maple syrup to sweeten just a tad as the choclate is quite bitter. Strawberries are still cheap (amazing this year!) so I cut a bunch in half and pressed them into the filling before I put it in the fridge. I left it the fridge all day and we ate it after dinner :) It was set perfectly - it still amazes me that I didn't have to bake it or use coconut oil or anything. I guess when the chocolate goes hard again...
This pie is so fine I have to force myself not to just go to the fridge and eat the lot. And it's good for you too! I think it'll be a great post-workout snack when you aren't quite ready for a meal yet. I might try that theory tomorrow ;)