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
Just found you today through a post from money saving mom. Forgive my non-vegan ignorance- but is non-dairy milk like soy milk? Would a low fat or non-fat cows milk be ok in your recipe’s?
thx!
Yes, I usually use Silk almond milk. But you can use whatever you have on hand.
Holy _____
It works! I am so happy you discovered this…tofu…it totally works. Here’s the kicker…I didnt even use chocolate chips. I used a packet of low-calorie hot cocoa mix and a scoop of chocolate protein powder. A-mazing. Turned out exactly the same (I assume it tastes different) but for a power athlete/bodybuilder like me, everything has protein powder….and it tasted great. The texture is really what’s up though. Thank you! I excourage you or anyone to sub protein powder…even better for you plus now its jam-packed with protein (post-workout-recovery-pie?) 😀
For my second batch (I test everything in half-batches so I guess technically this equals one) I tried adding a banana and about a quarter cup of homemmade pumpkin puree…absolutely wonderful! Less added sweetner too because of the banana. 🙂
Finally making this tonight for dinner guest – or rather i’m making it this morning so its nice and chilled & set – now panicking that i should have looked for extra firm tofu rather and just mori-nu silken Firm. Also bought little individual pie cases as i think some might want a little pastry as you mentioned some finding too rich – but then pastry still scares me, so i’d rather have it without so am thinking maybe do a few in cupcake cakes too. We normally offer a choice of desserts, so little CCK fudge pies will work as then they can have a little of both – not that i will be going for the shop bought cheesecake over these!!
Haven’t managed to hide the tofu issue from mum or step dad, as i had to get the recipe printed by them due to home computer issues, but hopefully they’ll not tell the guests! Will post a photo on your facebook page.
Happy Weekend.
x
I made this a couple of times now and it’s great…this time I made it with dessert tofu, almond flavour. It’s very smooth so you’ll need to drain the tofu first, but it added a nice flavour to the pie. Also, because the dessert tofu is already sweet, there was no need to add any more sweetener. I think I’ll try it with coconut flavoured dessert tofu next! Yum!
I made this with dessert tofu, almond flavour and it was SOOOO GOOOOOD! I don’t know if you have dessert tofu where you live, but where I am, you can get all kinds of flavours. I just used the equivalent amount and because dessert tofu is A LOT softer than smooth (silken) tofu, I let mine sit in a sieve for about an hour to drain it a bit. The result was a very smooth, mousse-like, almond chocolate pie. YUM! The dessert tofu is quite sweet on its own, so no sweetener was necessary. I’m going to try this next with coconut flavoured dessert tofu!!! 🙂
ha ha – i forgot that I already mentioned my variation and I posted it twice on two different days! a big EPIC FAIL on my part! 😛 I’m getting old – forgetting everything!
Haha no worries! I always love hearing from readers… now I can smile TWICE! I used to see dessert tofu a lot… I haven’t seen it for sale in years around here. I actually thought they’d discontinued it. Weird! I’ll have to look out for it again.
Can anyone tell me how long this takes to firm up enough to serve? I’d like to make it for a dinner party tonight that is at 7pm.. Would 7 hours be enough?
It depends on the type of tofu you use. If you want it firm, don’t use silken. 7 hours should be fine :).
Hey Katie…
I’m not sure what “non dairy milk” is? Is that like non-dairy coffee creamer? The dry powdered stuff? (Coffeemate, cremora, etc?) Or what is that?
Can you link me to what you used?
Thanks! Uber cool looking recipe. Starved for sweets here at my place!
Oh no, nondairy milk just means soy milk, almond milk, rice milk, or any other type of milk you wish. I use almond milk, but I know people like different types of milk. (This is a vegan blog, so I will never call for cow’s milk in a recipe, but for this recipe I’m sure that’d work too, if it’s what you have on hand.)
🙂
YUMMMM!!! I bought tofu yesterday so I can make this! Do you happen to know what the sugar count is? I can’t believe how low it is in calories with all the chocolate in it! I bet it would be good with a peanut butter swirl =D
The sugar will depend on the brand of chocolate chips you use. Also, when I make this for myself I don’t add the agave, but if you do add it it’ll add more sugar grams. So I can’t tell you a specific number. And heck yeah to the pb!!
Hi Katie, I really want to make this for my boyfriends birthday but don’t have any chocolate chips, do you think I could use cacao powder and cacao butter instead? If so, can you recommend the right ratios? Thanks 🙂 I love your blog!
Sorry, I don’t know. But I know Isa has a chocolate cream pie recipe on her blog that sounds really good. I haven’t tried it, but I trust her: http://www.theppk.com/2011/09/old-fashioned-chocolate-pudding-pie/
You might be able to leave out the chips in that recipe.
thanks Katie 🙂 for your help and all your amazing recipes.