Nutritional Info

Nutrition Facts

Serving Size 1 (267g)

Calories 1113
Calories from Fat 314 (28%)
Amount Per Serving %DIV
Total Fat 34.8g 54%
Saturated Fat 13g 65%
Monounsaturated Fat 13.7g
Polyunsaturated Fat 8.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1192.8mg 52%
Potassium 495.1mg 11%
Total Carbohydrate 186.6g 62%
Dietary Fiber 8.8g 35%
Sugars 92g
Protein 16.4g 33%

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Recipe Description
Postcards is in Hanalei, a gourmet vegetarian restaurant set in a plantation cottage between the taro fields and the mountains. The owner was kind enough to share the restaurant's recipe for its beloved Chocolate Silk Pie, a vegan dessert (no dairy or eggs), which I've adapted here. Tofu, a welcome ingredient in the kosher kitchen, is perfect for creating creamy desserts without the artificial flavors of some non dairy products.
Prep time
3 hr 15 min
Cook time
15 min
Ready In
3 hr 30 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  pure vanilla extract
5 Ounce(oz)  silken style tofu
1 Cup(c)  light brown sugar, packed
4 Cup(c)  semisweet chocolate chips
6 Tablespoon(T)  soy margarine, melted
28   graham cracker squares


Preheat the oven to 350°F. To prepare the crust: Grind the graham crackers in a food processor until very fine. You should end up with 2 cups. Add the melted margarine and process to combine. Transfer the mixture to a 9 inch springform pan and press it firmly over the bottom, using your fingers or the back of a spoon. Bake until the crust is just brown around the edges, about 7 minutes. Set it aside to cool completely. To prepare the filling: Melt the chocolate chips in the top of a double boiler set over simmering water. Transfer the melted chocolate to the bowl of a food processor and add the brown sugar and the tofu. Process until very smooth, scraping the bowl several times. Add the vanilla and process again. Pour the chocolate mixture into the cooled crust, cover, and refrigerate until chilled and set, at least 3 hours. Remove the springform sides and serve chilled. Store the pie, covered with plastic wrap and then wrapped in aluminum foil, in the refrigerator for up to 5 days.

Additional notes

In the interest of full disclosure, I should note that Postcards, ever mindful of healthy ingredients, uses barley malt chips and turbinado sugar. (I am so bad!)

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