Carob Mousse Torte

Here is one of my favorite desserts. I use carob, because it is vegan, healthier (and cleaner) than Chocolate, but I do not condemn those who have not made the switch, so you can use them interchangeably. This recipe can easily be spilt in half for a smaller amount. If halved, use a 9 inch graham cracker pie crust, and layer as recipe says.

2 - 12.3 oz. packages of Firm Mori-Nu Silken tofu (make SURE it is silken and not water-packed)
2Tbsp. Pure Maple Syrup
1/4 Cup soy milk powder (I use Better Than Milk)
1/4 Cup water
1 1/2 Cups carob (or chocolate) chips plus extra for garnish
25-30 graham crackers (approx. 1 1/2 boxes)
Fresh raspberries for garnish (optional)

In blender, combine tofu, maple syrup, soy milk powder and water. Blend until smooth.

Melt carob chips in double boiler or microwave (note: melting carob can be a bit tricky, it burns FAST! heat it slowly and in intervals if using the microwave, check it to see if it is melted, just because the chips are not liquid, does not mean it's not melted, give it a stir and see if they liquify). Pour melted chips in with other ingredients in blender. Blend until smooth

Cover bottom of a 9x13-inch pan with graham crackers. Spread 1/3 of the carob (chocolate) mousse over the top. Add another layer of graham crackers and top with another 1/3 of the mousse. Finish with a layer of graham crackers and the remaining mousse.

Grate or sprinkle extra carob on top of pie. Chill in refrigerator over night.

cut into squares and garnish with raspberries.

Tip: to make this recipe richer, spread melted vegetable spread/soy butter (such as Earth Balance brand) over each layer of graham crackers. Add a dollop of Soy Whip cream (make sure it's soy, even Cool whip DOES have dairy) to each serving. ENJOY!

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