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2 5-ounce packages graham crackers (gluten free OK)
1⁄2 cup vegetable oil
3 cups best-quality semisweet chocolate chips
1⁄2 cup pure cocoa powder
2 tablespoons instant coffee powder
1⁄4 cup rum or brandy
1⁄2 cup sugar, or a drop more (taste the finished mixture before adding)
1 8-ounce container dairy-free cream cheese
1 pound silken tofu, drained
2/3 cup peanut butter

In a food processor, finely grind the crackers with the oil. Press the mixture very firmly onto the bottom of a 12-inch pie plate. On a very low flame, melt the chips, cocoa, coffee, rum and sugar in a saucepan (or microwave 2 minutes). Transfer to a food processor with all remaining ingredients and process until perfectly smooth, a full minute. Pour the mixture over the crust. Chill a few hours to let the mixture set. Cut the pie in wedges. Makes a dozen ample servings.

Recommended wine: Psagot’s Prat Port Red Dessert Wine
This wine is characterized by its rich sweetness and subtle velvety mouth. Flavors of chocolate, coffee, fruits and spices dominate the senses.

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Judaism 101