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.
Â
Â
Â
Â
Links Of The Day:
Overnight Oats – 5 NEW Recipes
Â
Â
Â
2 big ol pies! Using the rest of the chocolate chips (left in bag) and the rest of the tofu (mine only comes in 16 oz tubs) ended up yielding enough for 2 pies. Holla! Honestly though – the nuttiness of the tofu seemed to require a bit more mint extract. Or maybe next time….I’ll swap the mint for Peanut Butter 😉 ?
Just for the record, I just made this with cashews (as I had no tofu in the house). I soaked them, drained them, then measured out 12.3 oz. I made a double batch of your sugar-free chocolate chips for the chocolate (it ended up being 8.6 oz or so), and blended it in my vitamix. It’s chilling now, but it’s tasty, that’s for sure. I’ll report back about the texture tonight after we’ve enjoyed it for pi day!
The texture was awesome! It was firm enough to cut, and super smooth. Very yummy, thanks for the recipe!
Katie, this looks delicious!!!! Will definitely be making this for St. Patty’s!
I made this as a half batch with the hot chocolate crust in cupcake molds. It was AMAZING and as fudge-y as we had hoped. Thanks!
i can’t make it right now but i will bet i will love it. keep up the good work. hehe
This looks incredible! Totally making this tonight 🙂 I am obsessed with mint chocolate… and your website!! Thanks for all of these amazing ideas! It’s great to be able to help our body run more efficiently, but still have tons of tasty treats 🙂
PS– Same here with precalc and calculus… Couldn’t get precalc to click, but moved on to calculus and it was actually enjoyable to complete the work sometimes! …perhaps it was the fact that I was grateful that I was no longer in precalc 😉
Katie,
I couldn’t believe I was trying this. I hate tofu (or so I thought!). AMAZING!!!! I modified your super easy 30 sec pie crust with flaxmeal, vanilla extract, agave nectar and soy butter because I didn’t have any dates but it came out really good.
Anyway, back to the tofu….crazy delicious! Even my kids loved it. (we recently removed gluten AND dairy from our diets and its been a little tough for my 2 teenagers) Thank you for this recipe and I cant wait to try something else soon.
I would like to include this recipe in my magazine, Natural Awakenings, Hudson County NJ edition for my June issue, Men’s Health..I will be sure to credit you and your website. Is that Ok or do I need to do something else first? please let me know and keep up the great work
Debra, New Jersey
Oh My! This was very decadent and delicious 🙂
I have only ever had tofu once in my life and it was a gross experience. I’m so glad I challenged myself to try it again, because this was an amazing pie!!! I ended up using a medium-firm organic tofu as that’s what the store had left and the pie was firm but still creamy. I will definitely make this again & again 🙂
I have been craving butterscotch pudding. Do you have a vegan recipe for this or can you come up with one?
It is definitely on my list of things to try!
I just made Chocolate Coffee pie-except-just-in-a-bowl. I didn’t have any mint, so I put a packet of Sbux Via in.. And it is delicious.