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Ingredients 1 12.3 oz. box Mori-Nu Silken Lite Tofu, Firm 1 15 oz. can pumpkin pie filling (no sugar added) 1/3 cup plus 1 tablespoon light agave syrup 1 tablespoon pumpkin pie spice 1/4 teaspoon ground ginger 1/8 teaspoon Chinese Five Spice (optional) 1/4 cup coconut flour 1/4 - 1/3 cup coconut cream (Put a can of coconut milk in refrigerator for 1-2 days. Open, scoop out coconut cream from top of can.)1 1/2 tablespoon unsweetened cocoa powder Instructions In a blender, combine tofu and pumpkin pie filling on medium speed until well-blended, stopping and scraping down sides with spatula as needed. Add 1/3 cup agave syrup (reserve the 1 tablespoon for later), spices, and coconut flour. Blend until well combined. If too thick, pour into a mixing bowl and stir vigorously with a wire whisk for a minute or two until thoroughly combined. CHOCOLATE PUDDING: Scoop half of mixture into a small mixing bowl. With a wire whisk, stir in cocoa powder and agave syrup, mixing well. PUMPKIN COCONUT PUDDING: To the other half of mixture, add 1/4 - 1/3 cup coconut cream and beat with a whisk until incorporated. Add more if you want a stronger coconut flavor. Cover both bowls with plastic wrap and chill for at least 1 hour to firm up. PREPARE TOPPINGS: Before serving, toast unsweetened flaked coconut in a skillet over medium heat until golden, stirring every so often to prevent burning. Remove from heat and let cool. Thinly slice bananas, and have about 1/4 cup chocolate chips handy for decorating. Remove puddings from refrigerator.Set out six serving dishes. Starting with chocolate or pumpkin-coconut pudding, layer pudding alternately with toppings, finishing with a sprinkle of toasted coconut. Serve immediately and enjoy! By Jennifer Haferkamp, The Foodery

Ingredients 1 lb silken tofu, drained 1 (15oz) can pure pumpkin *NOT pumpkin pie filling 1/2 cup confectioners sugar1 tablespoon pure maple syrup (Please, use the real stuff. No Mrs Buttersworth in this recipe!) 1 teaspoon pure vanilla extract 1 tablespoon pumpkin pie spice Graham crackers or Graham "sticks" as pictured Instructions Add all of the ingredients to a food processor and puree until smooth. Next, in a clear glass bowl or cup, crush graham crackers or "sticks". Then, begin to layer pumpkin filling and graham crackers into a glass. Note: one serving of these Honey Graham Sticks was 14 Sticks, I used 5 in the bottom of the glass, 5 in the middle layer and 4 crushed on top. You can use your favorite variety of graham crackers, but for portion control- stick to one serving or less. By Healthy Eating By Sue

Ingredients 1 package of drained silken tofu (you will only use ¾ of the package) 10oz dark chocolate chips 3 Tbsp pure maple syrup 1 tsp vanilla extract ½ – 1c shredded unsweetened coconut for rolling. You could also use cocoa powder or a cinnamon sugar blend to coat your truffles if coconut isn’t your thing. Instructions Place tofu, chocolate chips, maple syrup and vanilla in a high speed blender and blend on high until the chocolate is no longer gritty and the mixture is smooth. My Vitamix does a stellar job with this, but if you don’t have a blender that gets the job done, you can always melt the chocolate in a double broiler or in the microwave, and then incorporate it into the tofu in the blender to ensure it’s smooth.Refrigerate the chocolate tofu mixture for 4 hours or overnight (especially if you used hot, melted chocolate). This will solidify the mixture, making it an ideal texture to roll into truffles.Spread coconut onto a plate or shallow bowl. Make sure your hands are clean and cool (warm hands = melting chocolate!). Scoop out tablespoon-sized scoops of the chocolate mixture and using your hands, roll into truffle balls. Drop the truffle into the coconut and gently roll to coat the outside. Set aside and repeat with the remaining chocolate mixture. Serve immediately or keep refrigerated. By Janel Funk, Eat Well with Janel

Ingredients 1 package extra firm silken tofu, drained 1/2 cup light vanilla soy milk 1 egg 1 teaspoon vanilla extract 1/4 cup all-pupose flour 1 1/4 cup whole wheat pastry flour 1 teaspoon baking soda1 teaspoon baking powder1 teaspoon Kosher salt 3/4 cup cocoa powder 1 cup sugar 3/4 cup semi-sweet or dark chocolate chips (recommend mini chips for mini cupcakes) Instructions Preheat oven to 350 degrees. Spray muffin pan with nonstick spray or line with muffin papers.In a large mixing bowl, whisk together flours, baking soda, baking powder, salt, cocoa powder and sugar.In a blender, add tofu and soy milk and puree until very smooth. Add vanilla and egg and pulse until just incorporated, about 3-4 pulses.Stir wet ingredients into dry ingredients until blended. Fold in chocolate chips.Spoon batter into muffin tins, only filling up cups to 75% of full capacity.Bake mini cupcakes for 12 minutes and regular cupcakes for 17 minutes, or until a toothpick inserted into the middle of the cake comes out clean.Cool in pan for 3-4 minutes then remove and finish cooling on wire rack. Can serve warm or room temperature. Notes Make 48 mini cupcakes or 18 regular cupcakes. Nutrition Facts per mini cupcake: 48 calories, 0.8 g fat, 4.4 mg cholesterol, 89 mg sodium, 8.6 g carbs, 0.8 g fiber, 4.8 g sugar, 1.5 g protein *Recipe created by Jenna Braddock at Fresh Food Perspectives

Serves 5 Ingredients 1/2 cup chocolate coated espresso beans 1 (12-ounce) package firm silken tofu 1/4 cup strong brewed espresso 1/4 cup sugar 1/8 teaspoon salt 1/2 Tablespoon lemon juice 10 ¼-½ inch thick disks of vanilla sponge cake (the disks should be roughly the size of the inside of 6-ounce tall juice or parfait glasses) Espresso or Kahlua (optional) Cocoa powder to garnish Chocolate coated espresso beans to garnish Instructions In food processor, grind chocolate coated espresso beans until finely ground. Add tofu, espresso, sugar, lemon juice and salt. Blend until smooth and reserve. Place a sponge cake circle in the bottom of each glass. Drizzle cake with a few drops of espresso or Kahlua. Spoon several tablespoons of coffee- tofu mixture over cake. Place another sponge cake circle on top of the coffee tofu mixture. Spoon remaining coffee- tofu mixture into shot, to reach almost to the top of the shotcontainers. Chill for at least 30 minutes. To serve, sprinkle tops of the shots with cocoa powder and top with a chocolate coated espresso bean. To serve Sprinkle tops of the shots with cocoa powder and top with a chocolate coated espresso bean. Delish!

Ingredients ½ cup soy flour (35% protein) ½ cup all-purpose flour ¼ cup powdered sugar ½ teaspoon baking powder Pinch salt 1 cup semi sweet chocolate chips, divided ¼ cup soy oil3 tablespoons water 1 teaspoon vanilla extract1teaspoon sugar ¼ teaspoon cinnamon Instructions Preheat oven to 350°F/Sift soy flour, all-purpose flour, powdered sugar, baking powder and salt into medium mixing bowl. Stir in ½ cup of the chocolate chips. Melt the second ½ cup of chocolate chips in microwave or in bowl over hot water. Stir in oil, water and vanilla. Stir melted chocolate mixture into flour mixture until well blended. Using a 1-ounce cookie scoop, or by rounded teaspoonsful, drop cookies onto parchment or silicone lined baking sheet. Using back of a fork, press down twice to create a criss cross pattern.In small bowl stir sugar and cinnamon together. Sprinkle a pinch over each cookie. Bake 10 minutes. Remove from baking sheet. Let cook 2minutes, then transfer to a rack to cool completely.This recipe has 0% cholesterolIt is almost vegan. The chocolate does have a small amount of milk product in it. Notes Notes: You can blend the soy oil with olive oil depending how much of a background olive oil flavor you like. Yield Makes 12 cookies

Ingredients 1 cup butter, softened 1 cup firmly packed brown sugar 1 egg yolk 1 teaspoon vanilla ¼ teaspoon salt 1 1/2 cups all purpose flour ½ cup soy flour 2 to 4 4-ounce milk chocolate bars (2 to 3 large bars) bars milk chocolate, melted ¾ cup chopped soy nuts Instructions Preheat oven to 325°F. In large mixing bowl, cream butter until light. Add sugar, egg yolk, vanilla and salt and beat until well blended. Add all-purpose flour and soy flour and mix well. Spread evenly in a lightly greased 10-x15-x2-inch pan. Bake at 325 degrees for 12-15 minutes. (Watch carefully because cookies brown quickly.) Let cool for about 5 minutes. Spread with melted chocolate. Sprinkle with chopped nuts. Cool completely. Cut into bars. Notes Makes about 4 dozen bars

Ingredients ½ pound silken tofu ½ cup soybean oil 1½ cups sugar 1 tablespoon vanilla ½ cup cocoa powder 1 tablespoon soymilk 3 cups flour 1 teaspoon salt 1 teaspoon baking soda Instructions Preheat oven to 350 degrees. Blend silken tofu and soybean oil in blender until smooth, then pour into medium mixing bowl. Add sugar, vanilla, cocoa powder, and soymilk to tofu mixture.In a separate bowl, mix together flour, salt and baking soda. Add dry ingredients to wet ingredients. Mix well. The dough should be fairly stiff. Roll into 1½ inch balls. Roll in sugar until coated. Place on cookie sheet 1½ inches apart. Bake for 12 to 13 minutes. Cool on a wire rack. Notes Yield: 36 cookies

Crust Ingredients 2 cups graham crumbs ½ cup soy nuts – roasted / salted ½ cup butter ¾ teaspoon salt ¼ cup sugar Filling Ingredients 8 ounces cream cheese 2 Tablespoons maple syrup 2 teaspoons vanilla1 cup sugar 1 cup canned pumpkin ⅛ teaspoon ground clove 1 teaspoon Saigon cinnamon, ground Dash of cardamom, ground ½ teaspoon freshly ground nutmeg 4 medium eggs ¼ teaspoon salt Topping Ingredients 1 cup whipping cream mixed with 2 tablespoons maple syrup for topping 16 ounces silken tofu Instructions Preheat oven to 325 degrees. To prepare crust, mix graham crackers, soy nuts, and butter in a food processor until it resembles moist crumbs. Press into small tart pans or larger tart pans. Reverse ½ cup of crumb mixture to sprinkle on top of cheesecake. Bake in over for 4 minutes. Remove and cool.Use the food processor to mix the cream cheese and the next 11 ingredients. When adding the eggs add them one at a time. Process until blended.Pour into the crumb lined pans. Bake 30 – 35 minutes for small pans or 50 to 55 minutes for large pans or until center is almost set. Cool before removing bottom of the pan. Refrigerate for 4 hours.

Serves 12 Cathe Olson’s dessert entry features a tasty cheesecake flavored ice cream that gets served in a graham cracker crust and topped with pureed raspberries. You will need an ice cream maker to prepare this treat. Ingredients 1 large lemon1 package (12 ounces) firm silken tofu1 package (8 ounces) soy cream cheese ½ cup soymilk 2/3 cup agave nectar2 teaspoons vanilla extract Graham Cracker Crust 1 ½ cup graham cracker crumbs (10 crackers) 3 tablespoons agave nectar or maple syrup 3 tablespoons soy oil Raspberry Sauce 2 cups raspberries or 1 bag (10 or 12 ounces) frozen unsweetened raspberries, thawed3 tablespoons agave nectar Instructions Prepare Lemon Cheesecake Ice Cream. Zest and juice lemon into food processor bowl along with remaining Ice Cream ingredients. Process until smooth. Chill thoroughly, ideally 2 hours. Freeze in ice cream maker according to manufacturer’s directions until firm. Meanwhile, prepare Graham Cracker Crust. In medium bowl or food processor mix crackers, sweetener and oil until blended. Press onto bottom and up sides of 9-inch pie plate or springform pan. Freeze for 15 minutes to chill completely. Pour Lemon Cheesecake Ice Cream into chilled crust. Cover tightly with parchment paper, plastic wrap or foil. Freeze at least 3 hours. Prepare Raspberry Sauce by blending raspberries and sweetener in blender or food processor. Strain, if desired.To serve, let Cheesecake stand at room temperature for 15 minutes. Cut wedges and top with Raspberry Sauce. By Cathe Olson

Ingredients 1 ¼ cups all purpose flour ¼ cup soy flour ½ cup baking cocoa 1 teaspoon baking soda 1 teaspoon baking powder 1 cup dairy free semi-sweet chocolate chips ½ cup cherry preserves 1 cup granulated sugar 1 teaspoon almond extract 1 ½ cups plain soy milk ½ cup soy oil 2/3 cup cherry preserves, reserved for glazing after the cake has baked Instructions Preheat the oven to 350° Fahrenheit and lightly grease an 8x8 baking pan. Measure the all purpose flour, soy flour, baking cocoa, baking soda, baking powder, and chocolate chips into a medium sized mixing bowl and incorporate. In a separate bowl combine the half cup of cherry preserves, granulated sugar, almond extract, soy milk, and soy oil and stir. Add the wet ingredients to the dry ingredients and mix until well incorporated. Pour the batter into the greased 8x8 pan and bake for forty-five minutes or until a toothpick comes out clean. While the cake is still warm, spread the 2/3 cup of reserved cherry preserves on top of the cake. Allow cake to cool and serve. Notes 12 servings

by JL Fields from Vegan for Her: The Woman’s Guide to Being Healthy & Fit on a Plant-Based Diet Ingredients 32 ounces (4 cups) low-sodium vegetable broth (low-sodium is very important!) 1 cup yellow onion, diced coarsely 1 tablespoon fresh garlic, chopped in big chunks 1 block (14 ounces) soft tofu (NOT silken!), pressed and drained 4 cups kale, loosely packed 1/4 cup yellow miso A few pieces of raw kale, for garnish Instructions Bring vegetable stock, onion and garlic to a boil in a large saucepan. Cube the pressed tofu, add it to the saucepan, and bring back to a boil. Add kale (torn into large pieces), stir, cover and simmer on low for 5 minutes. Remove saucepan from heat and stir in miso - it's okay if it doesn't all dissolve because you will soon be blending it. Transfer soup from the saucepan to a high-speed blender (I used a Vitamix), cover tightly, and blend for 30 seconds to a minute, 3 cups at a time (you do not want to put more than 3 cups of hot liquid in a blender at one time - trust me!) Spoon into a bowl and top with a few pieces of raw kale, as garnish. Enjoy this hot, creamy soup! Notes With just six ingredients, you will be enjoying a delicious, super-healthy soup in 20 minutes! Be sure to use a low-sodium vegetable broth, since the miso has a very salty flavor.