Sometimes I Veg - Chocolate Eclair Cake

A dessert that combines layers of graham crackers with vanilla cream and chocolate topping. Best served after being chilled overnight.

Ingredients

1 box graham crackers (make sure they are vegan)

1 1/2 cup silken tofu

1/2 cup cashew butter

4 tbsp agave nectar

1 tbsp vanilla extract

1/4 tsp salt

1 cup dark chocolate

1/2 cup of vegan margarine

2 Tbsp agave nectar

1 tsp vanilla extract

Instructions

Blend tofu, cashew butter, 4 tbsp agave nectar, 1 tbsp vanilla extract and salt in food processor. You may want to chill to thicken.

Melt together dark chocolate and margarine, add remaining agave and vanilla. Allow to cool.

In a square baking dish, layer graham crackers and tofu mixture. Top and bottom layer should be graham cracker.

Pour still warm chocolate mixture on the top of the dessert. If mixture is cool enough it can be whipped into icing and spread on top.

Cool dessert overnight.

First off my creamy frosting was a little too liquidy. Next time I would use the silken firm tofu Katie recommends. What can I say, the local grocery store only had silken tofu.