This mint chocolate fudge pie is for serious fudge lovers only.
Pi equals 3.14
Which makes today—March 14th—National Pie Day. I celebrated a day early with this ultra-fudgy mint-chocolate-chip pie. But it’s okay; there are still a few slices left… so I can will celebrate again today. For quite some time, I’d been meaning to try a mint version of my favorite Ultimate Fudge Pie recipe. With St. Patrick’s Day so close, this week seemed like the perfect occasion.
I think I like the mint version even better than the original No Bake Chocolate Pie!
I topped my slice with homemade Vegan Cool Whip.
You only need 1 drop of food coloring or a tiny bit of spirulina for the entire cool whip recipe!
Mint Chocolate Fudge Pie
- 1 (12.3 oz) package tofu (Here’s a soy-free chocolate pie)
- 1 tsp cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp milk of choice
- scant 1/8 tsp salt
- 1/8 to 1/4 tsp pure peppermint extract (start with 1/8 and add more if desired)
- 8-10 oz chocolate chips (1 1/2 cups) or Sugar-Free Chocolate Chips
- as needed, 2-3 tbsp sweetener of choice
- optional: cacao nibs or extra chocolate chips stirred in after blending
Melt the chocolate either on the stove or in the microwave. (Google how to melt chocolate if you are unsure, as it’s easy to burn.) Throw everything into a food processor and blend until super-smooth. Pour into a prepared pie crust, or serve in bowls. Fridge until chilled. This gets firmer and firmer the longer it sits. It’s also firmer if you use firm tofu and more like mousse pie if you use silken.
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Links Of The Day:
Overnight Oats – 5 NEW Recipes
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Thanks Katie! I can’t wait to try out your recipes!
I made this awhile ago for my family and we all loved it, and none of us are tofu eaters. Just made it again with a home-made graham cracker crust and 3 tsp of creme de menthe in place of the mint extract…YUM! thanks!
I got vastly different numbers when I used the same ingredients… save for the crust and I did add the agave. ? 312 calories / slice and 10+grams of fat….. I ended up making it 10 slices so that it would be 180/slice instead. (I used So Delicious Coconut milk – very low calorie – for the 2 tbsp of milk). I just wanted to toss that out there –
My numbers listed are definitely correct… But make sure you’re using Mori-Nu tofu for the calculations 🙂
Beautiful colour-combo of mint and chocolate!!!
This recipe is to die for! I made this the other night when I had a dinner party and there were no leftovers! I omitted the pie crust and made more of a pudding – I can’t get enough of it! I am going to make this again tonight for my family, but will use extra firm tofu this time, to hopefully get less of a pudding consistency (then again …I could have eaten that pudding all day)! Thanks for the recipe!
I just made this tonight! Yum!
It came out thick and creamy and totally yummy. I made one mistake (didn’t melt the chocolate chips enough so they thickened a little too quick in the food processor) and ended up adding some extra cocoa, but it was so delicious. My whole family loved it and none of them have ever had vegan dessert!
I made a double recipe of your easy chocolate pie crust and put it in a 12′ pie pan- I subbed the dates for apricots though, and more almonds for the coconut (didn’t have any dates and I hate coconut), and it was so tasty!
I recommend this recipe to everyone! Super easy and super good! <3
It’s official: Katie has single-handedly cured me of my fear of tofu. This pie is simply amazing. I actually just made it to eat as a fudgy mousse since I didn’t feel like bothering with a crust just for myself, and I must have eaten 1 1/2 servings before I could tear the bowl from my hands and get it into the fridge! It’s THAT good. I’m now confident of two things: 1) no one would guess this had tofu, and 2) no one will ever know, because I’ll probably never share! Lol
Hi Katie, I made this yesterday, as well as your Greek Yogurt Cheesecake, and I used your graham cracker crust recipe as well. Both pies were FANTASTIC (but this was my favorite!!!). Thank you SO much! 😀
this tofu fudge is amazing and deserves a nobel peace prize
Just finished making this recipe aside from adding the mint flavoring and it tastes exactly like ganache that I make! Looking forward to sharing it with a couple of friends (if it makes it that long) tomorrow who would never eat it if they knew it had tofu in it. This was my first recipe I’ve ever made with tofu and I’ll be making more of yours for sure! You gave me the courage to work with tofu and I’m so excited to see what else I can do with it since it was BOGO at the store this week- I’ve got another package ready to be made into something….what next? I’m soo excited!