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
I have to ask because I suffered a disastrous attempt at tofu frosting (silken tofu, confectioner’s sugar, vanilla soy milk)—it was VILE–does this chocolate pie taste like chocolate (i.e. is the tofu undetectable)???
You can’t taste tofu at all! And I’m biased because I like tofu, so read the other comments instead of taking my word for it ;).
Can someone tell me if i can freze it?!
its a very delish fuge but i cant eat it all before its gona go bad! 🙁
I don’t think you can freeze it. (But I haven’t actually tried.) You could always make a 1/2 serving, though. I often make 1/4 the recipe and just put it in mousse cups :).
Did you calculate the calorie count with the crust, or without? I’m curious what the recipe is without the crust. It was absolutely to die to though! I think I ate more that one serving. 😉
I didn’t give a recipe for a crust, so it’s calculated without. And LOL I always eat more than one serving!! 😉
Oh my god! I just made this, sooo quick and easy and I can’t believe how delicious it is! I didn’t put it into a crust either, just some fancy little glasses…wow, I think I could eat it all!
Hello ! I’m Anaïs, I’m a 17-year-old french girl who fell on your blog …. and spent the last three hour reading all of your amazing recipes ! I already convinced my mother that some of your desserts are fully healthy, so it means we are gonna cook today … 😉
I was wondering, about this chocolate fudge pie, you don’t need to bake it ? Anyway, thank you, your imagination seems boundless, I like it ! I can’t wait for trying out your blueberries pancakes tomorrow for my breakfast !
Thank you and good continuation !
Nope, no need to bake! 🙂 🙂
Katie, I tried out your recipe and it is truly great! I was wondering, have you ever made something similar vanilla flavored instead of chocolate? I DO love chocolate, but the creaminess of the tofu filling was so delicious it made me crave some vanilla as well. Any ideas?
Thanks from a new fan!
I just tried out a peanut butter version (without chocolate) that is AWESOME, so hopefully I’ll get that one posted soon. But I haven’t tried a vanilla one yet. I can definitely put it on my to-do list! I think you might have to use something like oil (coconut oil or veg oil?), because I think fat helps mask the “tofu” flavor.
Oh, I’m also working on a cheesecake version that’s pretty vanilla-y… I’m not sure if it’ll firm up without being baked, though. I have to experiment a little more :).
a friend of mine made a similar version for a pumpkin pie
and please please pleaes direct me me to the peanut butter recipe 🙂
LOL I’m still experimenting with it, but it’s basically agave, vanilla, tofu, salt, and pb in the blender, then poured into a pie shell and fridged until firm :).
Hi Katie – my daugher can’t do sugar at all, and chocolate chips have sugar. Do you have a subsitute you would suggest? We are also dairy-free, gluten free, etc. etc., so this pie looks heavenly and we can make it work, I’m sure! Thanks!
Hmmm… here are some ideas I thought up:
1. Use 8oz of a sugar-free chocolate bar in place of the chips (I think they sell some sweetened with xylitol)
2. SunSpire grain sweetened chocolate chips with no cane sugar
3. Use unsweetened baking chocolate, and just add extra sweetener (stevia, agave, or whatever your diet allows) to taste
4. Make the version I linked to at the very bottom of the post. It’s sweetened only with banana 🙂
Thanks, Katie! I’m going to try using the Endangered Species chocolate bars, which are sweetened with beet sugar. I wll be on the lookout for the SunSpire chocolate chips, though. Can’t wait to make this!
So I just made this with silken tofu and while mine was a little hard to serve without falling apart (very mousse-like and gooey) it was utterly, ridiculously delicious!
Holy cow… you’re right, none of us could believe it was made with -tofu-. It really, really tasted like regular chocolate mousse and by “regular” I mean AWESOME. I think next time instead of making this in pie form, I’m simply going to pour it into separate little dishes and serve it as mouse because the texture was just divine. I just finished polishing off the tiny bit of leftovers from last night and it was glorious.
This is the first recipe of yours I’ve tried as as someone who is addicted to sweet food but desperately needing to cut back on processed junk… your website is a God send. Thankyou, thankyou, THANKYOU!
Aww, you are so welcome!!
You did it again. We are impatiently waiting for the pie to firm up in the fridge. I almost cut my tongue on the food processor blade because I licked the thing clean. So good! I used a graham cracker crust and bittersweet chocolate chips.
Hi Katie,
So I had to give you an update! I’ve now made this pie twice, and let me tell you, I had absolutely no trouble eating it (all by myself!) But…the second time, I replaced the almond milk with some strong coffee, and the agave nectar with about 3/4 T stevia and 1.5 T evaporated cane juice. I personally think agave has a slightly strange flavor and I’m not sure it’s much better than high fructose corn syrup based on some research http://naturalbias.com/agave-nectar-healthy-or-hype/ I also made a homemade graham cracker crust, a bit healthier with only about 1 T butter and 2 t honey and a tiny bit of cinnamon and brown sugar. (I also found a recipe that used yogurt, and I’m sure you could use soy yogurt, or even your coconut cream to make it vegan) And let me tell you…the second pie….AMAZING!!! And, based on your most recent post…you could use your homemade graham crackers to make the crust! (I used Trader Joe’s brand, and they were pretty good!) Anyways…Thanks again for an awesome recipe…I still haven’t tried it on my friends yet…b/c I eat it before I can get it to them!
The research on Agave is true, unless you use RAW ORGANIC AGAVE. You can find it at your friendly whole foods and have no worries when using it. Just need to keep it Raw.