Crumble a few vegan graham crackers or other dry, vegan cookies into the bottom of 4 pretty, little bowls. I used my favorite cookies in France, called Speculoos.
In a food processor, blend until creamy and smooth:
275 g (10 oz) firm silkened tofu
1/4 cup maple syrup
1/2 cup pumpkin puree
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/2 tsp ground ginger, and a tiny pinch of ground cloves)
Pour mixture over crumbs. Chill and serve.
Pour mixture over crumbs. Chill and serve.
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