I adore this seductive extract. If you do too, the scent of the pie as it bakes and cools will drive you mad. And I can almost guarantee that the rich flavor won't disappoint. You can find good-quality graham cracker crusts in natural foods stores or the natural foods section of supermarkets.
1/3 cup cashew butter
1/3 cup brown rice syrup or 1/3 cup maple syrup
2 teaspoons butterscotch extract
1 teaspoon vanilla extract
1 9-inch vegan chocolate graham cracker crust
2 tablespoons chocolate chips
2 tablespoons rice milk
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.
Ease of Preparation: Easy
Preparation Time: 15 min
plus cooling time
Cook Time: 40-45 min
Servings: 6 to 8
Recipe By: Nava Atlas
From: Vegan Express
Used with permission of Random House