~vegan, sugar-free & wheat-free ~
1 12.3-ounce package extra firm light silken tofu
1 8-ounce package Tofutti Better than Cream Cheese
3/4 cup agave nectar*
1/2 cup coconut milk*
2 tablespoons lime juice*
2 1/2 tablespoons coconut rum* (Malibu)
1/2 teaspoon vanilla
1/2 teaspoon freshly ground ginger*, packed
3 tablespoons arrowroot powder
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Ginger snap crust*
Toasted coconut* (garnish)
Preheat the oven to 350 F. Blend the ingredients (above the line) until smooth. Pour into the pie crust and bake for about 55 minutes. Pie should be light cream color (not brown. Wiggly is ok too...it’ll firm up as it cools. Best served chilled. The cooler the better! Serves 8.
*Alternatives:
Maple syrup, Silk brand egg nog, lemon juice, brandy, nutmeg, w/f graham cracker crust, dust with nutmeg.
2. Agave nectar, soy creamer, soaked cherry juice, kirsch, cloves, oatmeal cookie crust, dust with cocoa powder and top with fresh cherries.
Tip:
For easy clean up and less fat...line the pie pan w/ parchment paper or make cute little cheesecakes (in a mini cupcake pan w/ paper liner)!
