Some days a treat is a really good thing– it could be a celebratory treat, a consoling treat, a seasonal treat. In my childhood home, my mother considered sweet treats to be a really good thing every day– we literally always had a platter in the kitchen with fresh baked chocolate chip cookies, brownies, fudge, cake or chocolates from Van Duyn’s– and an occasional apple pie. Each of the seasons had their own special treats– the first of October was the time for Kraft caramels, of course. My sister and I could pack a “goodie” into our lunch bag, have a goodie after school for snack, and for dessert every night. The only rule was “don’t pig out”. One of the good things about this tradition was we learned discretion and temperance– not to eat a treat whenever we saw one as they were always readily available.
Today I know is going to be a crazy day at the start of a crazy week, and my daughter and her partner are due to arrive for a short visit too– so this morning as I made my coffee and breakfast I decided it was a fine time for me to quickly make this nurturing treat. It’s easy to make, and comparatively healthy for a dessert– far healthier than Kraft caramels’ ingredients of corn syrup, sugar, and palm oil– and no one will know it’s made with tofu unless you tell them.
- 16 full graham crackers
- 6-7 oz melted butter
- 1/2 t honey
- 14-16 oz silken tofu
- 12 oz 72% dark chocolate
- 1t vanilla
- 1 1/2 t honey
- 1/4 c Kahlua
Preheat oven to 350F. Finely grind the graham crackers in a food processor, then add the melted and slightly cooled butter and honey. Line a 9 inch springform pan with parchment paper (optional) then press crumbly mixture against the bottom and sides of the springform pan using a flat sided 1/4 cup or so sized measuring cup. Bake 5 min, then cool.
Melt chocolate gently over a double boiler, stirring frequently. Remove as soon as melted, while still shiny– do not overheat. Cool slightly. Using a clean and dried food processor bowl (never let any water touch melted chocolate!) blend tofu to smooth consistency, then add melted and slightly cooled chocolate, honey, vanilla, and Kahlua; mix for about 1 minute until consistent color. Do not over mix. Pour into cooled pie crust. Refrigerate 1-2 hours before serving.