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1 14oz Silken Tofu
¾ cup chocolate chip morsels
½ cup Suzanne’s Ricemellow Crème

Remove tofu from container and discard liquid. Rinse tofu under cold water. Place tofu in between 2 paper towels and gently press to soak up any liquid. Place tofu in a blender and puree until smooth, scrapping down sides with spatula (approx 1 minute).

Melt chocolate chip morsels on paper plate in microwave (approx 60 seconds until soft).  Add ricemellow and melted chocolate to blender and blend until combined, scrapping down sides with spatula (approx 2 minutes).

Pour into 6 dessert cups and refrigerate for at least 1 hour before eating. Add shaved chocolate to top for garnish. This is a healthy dessert recipe. Tofu supplies calcium and is low in calories.

This dessert is still highly delicious without the ricemellow creme.

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1 9.7 oz bar 70% bittersweet dark chocolate bar by Scharffen Berger (dairy free) (use 4 of the 5 pieces, break into pieces)
1 cup Silk Soy Creamer
1 TBL Bob’s Red Mill Egg Replacer (1 TBL whisked with 3 TBL water)
1/2 tsp vanilla extract
pinch of sea salt
1 9″ prepared graham cracker crust (Arrowhead Mills is dairy-free and honey-free) or 1 frozen pie shell
1 1/2 cups marshmallow creme (use Suzanne’s ricemellow creme)

Preheat oven to 350 degrees F. Break chocolate into pieces. In medium saucepan, bring Silk to a simmer. Add in chocolate pieces and whisk until melted and smooth. Remove from heat and whisk in egg replacer (prepared), vanilla and salt.

Pour chocolate mixture into crust. If using no-bake graham cracker, then cover edges with foil strips. If using frozen pie shell, allow to bake with chocolate. Place pie pan on baking sheet to avoid spills and bake for 25 minutes. Pie will be softly set around edges but loose in center. Cool for 1 hour on wire rack.

Preheat broiler. Spread ricemellow creme on pie, being careful not to move around chocolate mixture. Broil until golden brown, between 30 seconds to 2 1/2 minutes, depending on your broiler, turning pie to brown all of the top of the pie ricemellow. Refrigerate for at least 2 hours, overnight preferred, to firmly set.

iTunes & App Store

8 oz chocolate chip morsels (I like Whole Foods 365 vegan (dairy-free) brand)
6 Popsicle sticks
2 large yellow bananas, peeled and each banana cut into 3 pieces (this will net 6 small banana pieces)
any nut you like (crushed)

Prepare your nuts. I ended up using 6 different kinds (unsalted slivered almonds, unsalted cashew pieces, raw pecan pieces, unsalted macadamias, salted marcona almonds, and pistachio nutmeats) since I couldn’t make up my mind. I put a tiny amount of each nut in its own zip-lock bag and used a rolling pin to crush the nuts. Each dipped banana has a different nut coating.

Line a baking sheet with parchment or wax paper to lay completed banana pieces on. Insert a popsicle stick in each banana piece.

Melt the chocolate. Place chocolate chip morsels in a microwave safe bowl. Microwave for 30 seconds, stir, and repeat for another 30 seconds and stir until melted and the chocolate is smooth. Dip banana pieces, one at a time, in the melted chocolate. Spoon on chocolate where needed to cover the banana. Dip one banana piece and then cover it in nuts at a time. After doing 3 pieces, you may need to reheat the chocolate for only 10 seconds and stir to finish covering bananas. In the end, each banana piece will be dipped and sprinkled with nuts, unless you prefer a few nut-free.

Refrigerate for 20 minutes so that chocolate can set. Stays in the refrigerator for up to 3 days.

This is a safe and fun recipe for kids. It’s quick and easy to make, and the cleanup is minimal. Grandparents will love making this with their grandchildren too!

US iTunes, App Store, iBookstore, and Mac App Store
 

3 large boxes (3.8 oz each) Dr. Oetker Organic Vanilla Pudding
4 1/2 cups Silk Soy Very Vanilla
2 10.14 oz boxes of SoyaToo Soy Whip (fridge section, whip until firm peaks formed  & refrigerate until ready to use)
1 box Graham Crackers (*honey free)

Cook pudding on stove according to box directions, except use only 4 1/2 cups of Silk until pudding thickens. Chill pudding in frig before combining with soy whip. Once pudding is chilled, stir and fold in prepared whipped topping (use 3/4 and save 1/4 for tomorrow mornings berries) with the chilled pudding. In a 9×13 pan, layer graham crackers, half the pudding/whipped topping mixture, then another layer of graham crackers, rest of pudding/whipped topping mixture, and a final layer of graham crackers. (crackers, pudding, crackers, pudding, crackers).  Set aside.

 Topping:
 1 cup sugar
 ½ cup Earth Balance
 1/3 cup Silk Soy Vanilla
 2/3 cup chocolate chip morsels

In a large sauce pan melt earth balance then add sugar and silk. Stir together and bring to a boil. Once at a strong boil, let boil for 1 minute (will rise and look frothy) while stirring. Turn off stove and add in chocolate chips and stir until completely melted and chocolate is smooth.  Pour melted chocolate over top layer of graham crackers.

Cover with foil and chill in frig overnight. Make this at least 1 night before you want to serve. The longer it sits the better it is.

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1 1/2 packages Silken soft tofu (21 oz), rinsed and gently patted dry between paper towels
2 1/2 TBL lemon juice
3/4 cup granulated sugar (you can use maple syrup, same amount, instead)
1/3 cup canola oil
1 TBL vanilla extract
2 tsp lemon zest
1 cup chocolate chip morsels (you can used diced fruit instead, strawberries work well)
1 Arrowhead Mills Graham Cracker Crust 9″ ready to use

Preheat oven to 350 degrees F.

In a food processor or blender, add in tofu, lemon juice, sugar, oil, vanilla, and lemon zest. Blend until combined and smooth.

Stir in chocolate chip morsels (or fruit). Place crust on cookie sheet to catch any spills and pour tofu mixture into crust. Bake for 35 minutes. The top of the pie should spring back at a light touch to the center. Remove from oven, cool, and refrigerate overnight before slicing. The pie filling firms up as it cools in the refrigerator. Garnish as you like with soy or rice whip topping, lemon zest, chocolate chip morsels, or coconut.

Serves 8

Note: if you use 2 tofu packages, 14 oz each, you will have a little extra filling. Pour extra filling in individual ramekins, leaving a little room to rise, and bake with the pie for the same amount of time. This recipe delivers a light cheesecake consistency.

Soy is rich in protein, iron and isoflavones, which can protect against cancers, like prostate cancer in men and breast cancer in women, as well as lung cancer. Whole, unrefined soy foods are heart healthy and should be consumed daily with 1-2 servings coming from a cup of soymilk, a half cup of tofu, tempeh, edamame, or roasted soy nuts. Tofu is a great exchange for meat, so if you are not 100% vegan, try replacing meat in your dishes with tofu.

3/4 cup cocoa powder
3/4 cup pure maple syrup
2 TBL Silk Soy vanilla
1 tsp vanilla

Combine all ingredients in medium bowl and whisk to combine until smooth. Use sauce over soy vanilla ice cream.

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1 14oz Silken Tofu (I like to use House Foods brand)
¾ cup chocolate chip morsels (I like to use Whole Foods 365 Vegan)
½ cup Suzanne’s Ricemellow Crème
1 Graham Cracker Crust ready-to-use (by Arrowhead Mills, dairy and honey free)

Remove tofu from container and discard liquid. Rinse and place tofu in between 2 paper towels and gently press to soak up any liquid. Place tofu in a blender and puree until smooth, scrapping down sides with spatula (approx 1 minute).

Melt chocolate chip morsels on paper plate in microwave (approx 60 seconds until soft).  Add ricemellow and melted chocolate to blender and blend until combined, scrapping down sides with spatula (approx 2 minutes).

Pour into Arrowhead Mills crust and refrigerate for at least 3 hours before eating. Add shaved chocolate to top for garnish. This is a healthy dessert recipe. Tofu supplies calcium, protein, and is low in calories and fat.

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2 cups confectioners powdered sugar
1/4 cup Silk Soy (use creamer or vanilla flavor)
1 tsp vanilla
1/4 tsp salt
1/3 cup soft Earth Balance
1/4 cup plus 2 TBL cocoa powder (Green & Black’s organic) *

Combine in bowl and beat with electric mixer until smooth. *For chocolate frosting, add in cocoa powder and beat until smooth.