For Valentine’s Day this year, I wanted to make a chocolate dessert. I looked for a chocolate pudding recipe, and I found this recipe in the NYT for Vegan Mexican Chocolate Pie. The first time that I made it, I used Back to Nature triple ginger cookies for the crust. The second time I made it, I just skipped the crust, and poured it into individual ramekins. For the chocolate, I used the Enjoy Life or another brand of vegan chocolate chips, melting them by improvising a double boiler (a glass bowl over a pot of boiling water). I skipped the chocolate shavings, and I also cut back on the sugar a little bit. It was delicious! And if you’re worried about calories, just remember that it’s packed with protein because it’s made with tofu! Enjoy!