P.S. Thanks to all who now follow me on Pinterest!
What if I told you that in less than ten minutes, you can make this homemade chocolate fudge pie:
What if I told you that this chocolate fudge pie is…
- Dangerously rich and delicious
- Much healthier than it tastes – and lower in calories!
- Did I mention it only has 6 ingredients?
Warning: If you bring this chocolate pie to parties, people will devour every last chocolatey bite. And then they’ll realize they’re about to choke from gobbling it up so fast they forgot to stop and breathe. Sounds intense… but don’t worry. If you make this, you will never bring it to a party.
You won’t want to share.
The ultimate “does not taste healthy” dessert.
Even my health-food-hating friends like this pie. Actually, I don’t know a single person who doesn’t! If you’re looking for a healthy dessert to bring to a party that does NOT taste healthy, this is the dessert to bring.
Well, maybe this pie and the Deep Dish Cookie Pie.
My friends say it’s a tie. I say this pie wins.
Today is my birthday! Someone suggested I should take the day off from blogging. But that’d be no fun. You know what would be fun? Sharing one of my absolute favorite recipes in the whole wide world!
The Ultimate Chocolate Fudge Pie
The Ultimate Chocolate Fudge Pie
Ingredients
- 12.3 oz silken or firm tofu (I highly recommend Mori-Nu silken-firm for no aftertaste)
- 1 1/2 tsp cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp milk of choice
- scant 1/8 tsp salt
- 8 to 10 oz chocolate chips (about 1 1/2 cups or more)
- 2-3 tbsp sweetener of choice (If you are used to less-sweet desserts, you can omit)
- optional: extracts, flavorings, or liqueurs
Instructions
Carefully melt the chocolate (either on the stove or in the microwave – google how to melt chocolate), then throw everything into a food processor and blend until super-smooth. Pour into a pie crust if desired. 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.
I promise you, everyone will rave about it, and no one will believe it has tofu!!
Link Of The Day:
Gooey Chocolate Coconut Banana Bread
Sorry…my mistake. You were the one that liked this pie better.
Hey
I just tried making this…looked SO good! But it ended up as chocolate pudding. Didn’t set at all, and I left it in the fridge overnight. Is there a certain brand of tofu that is better? Or are you only supposed to use the firm kind? I used silken and it didn’t work so much for me. BTW it tastes great as chocolate pudding! Haha
Yes, if you use silken it’ll be more like mousse pie. (I think I recommended morinu firm or morinu lite firm in the recipe, for a denser pie?) Also, I think the more agave you add, the softer it will be. But it’s definitely more like mousse pie if you use silken. Glad it tasted good, though!! 🙂
Hi, I was wondering, did you use semi-sweet or milk chocolate chips? I don’t want it too bitter because I’m not a huge fan of dark chocolate…
You can use any type of chocolate chips . I’ve never used milk chocolate chips in this recipe, and people love it anyway. But if you do use semi-sweet and find it too bitter, you can always add a little more agave. Taste the filling before putting it in the crust, and if it’s too bitter, add sweetener to taste.
Katie, I really want to make this recipe but I have regular firm tofu and it’s not Mori-Nu.Do you think the pie will turn out alright if I use this kind of tofu?
Yes, I think so! Others have commented and said they used that and it worked well! Just be sure to not use the whole thing if it’s more than 12.3 oz, which is the amount of the mori nu package. It might be too tofu-y if you use a whole 16-oz package.
SO DELICIOUS! I just made this for a dinner with my gal pals tonight and licked every utensil clean. mmmm. Can’t wait to share it. Also, I added a small handful of frozen raspberries that I had in the freezer and I think that made it extra delicious.
That DOES sound extra delicious! Chocolate-raspberry is really the best chocolate combination!
Hey Katie!
Thanksgiving here in Canada is coming up pretty quick here, and I would love to make this because I happen to have it all on hand. Buuut, to be a little more festive, I was considering incorporating pumpkin into the fudge pie? Do you think that would work out/taste alright? And if you do think so, do you have any suggestions for amounts that might work alright?
Thanks so much in advance, hopefully you can get a moment to reply 🙂
Kara
Hi Kara!
I actually did make a chocolate-pumpkin pie! I wasn’t planning to post the recipe just yet… but I can leave it here in a comment if you wish. When is Canadian Thanksgiving? (I should know this… I forget lol)
No kidding!?! Oh my gaaaaad you’ve thought of everything. I would love if you were willing to share but it’s alright if you don’t want to post it anywhere straight away 🙂
Canadian Thanksgiving is this coming Monday!
Thanks as always,
Kara
I’ve only made this once. I loved it as-is. My one friend said it was too pumpkin-y… but then she also told me she doesn’t like pumpkin pie! So she isn’t the best taste-tester for the recipe lol. If you do make it, I’d love to know what you think (and if you have any suggestions for changes). Also, I made it no-bake and it set up fine. I’m wondering how it would work if it was baked… I might try that sometime in the future.
1 can pumpkin (15oz)
1 tsp pure vanilla extract
2 tsp cocoa powder
level 1/4 tsp salt
1 cup chocolate chips
optional: sweetener (Taste first. I thought it was sweet enough without additional sweetener.)
Melt chocolate chips. Add all ingredients to a food processor and blend until very smooth. Pour into pie crust and chill 8 hours, or until firm.
I made this for a catering event I did today. it got such rave reviews! I topped each piece with a strawberry, and so it looked and tasted fantastic. I can’t believe how good it was!
Oh wow, I’m so honored you made it for a catering event!
I made this over the weekend for my family and it was DELICIOUS! I didn’t tell my stepdad or 16-year-old brother it had tofu in it until after they’d already gobbled up their slices. Needless to say, everyone was very impressed!
First of all- I love your blog! I did an article on veganism for my college magazine and included some one-person cupcake recipes from you (cited and everything 🙂 )
But I was wondering- what do you do without crust? Do you still make it in a pie dish and slice it? Or do you treat it more like pudding? (really sorry if the answer is buried amongst all these comments…)
I make it in a springform pan and just take the sides off. When you use the silk-firm tofu (morinu) and no added sweetener, it’s firm enough that it doesn’t actually need a crust. But if you use a different tofu, such as silken, it’s definitely going to need a crust or be treated like mousse.
Tofu is Soy, did I miss something here. Soy is so bad for you. Any alternatives?
Usual soy manufactured in the USA is potentially bad yes
but if you pick your certified organic tofu, it shouldn’t be an issue.
Cost wise the difference isn’t that much.
Besides, chocolate chips contain sugar; is sugar good for you ?
Any Soy even Organic is bad for you. Check it out here. http://articles.mercola.com/sites/articles/archive/2010/09/18/soy-can-damage-your-health.aspx Also, Dark Chocolate 70% to 85% or Unsweetened Chocolate is okay for you in moderation.