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
You are such a genious! I made this pie for Thanksgiving. Once w/ soft tofu and once w/the firm tofu. I prefer the firm. My tofu comes in 18 ounces, so I cut it in 18 squares and then use 12. I think it’s working out okay. I covered the entire pie w/the coconut milk whipped cream. THAT STUFF ROCKS!! It got rave reviews. I ended up eating..A LOT. I tried to convince myself that the tofu made it more like the “meat” for a meal and since it was so low in calories, it was okay for me to devour it. Not sure if my reasoning stands up! I just know I want this again. Right. Now.
hey katie
thanks for sharing your awesome recipes =) I’m thinking of making this for a coming x’mas potluck… Can I use a smoothie maker/mixer instead of food processor (sorry not too familiar with this equipment)?
Thanks!
I don’t know much about smoothie makers, or how powerful they are… but I have had a lot of success making 1/4 of the recipe in a Magic Bullet (which is not very powerful at all). So I bet you could!
Hi Katie – i made it in the weekend, n it’s a success!!! the chocolate fudge is gone fastest among all desserts n people r dying to know the “secret ingredient” in it!! (ha!) none of them can guess, though. i just told the girls, and they want the recipe 😉
my mixer is a magic bullet, but it’s tiny so I have to blend 3 times..
PS. I know what you mean about doing crust-less now. i think i’ll skip the crust next time, too.
Thanks so much!!
Hi Katie, I just discovered your blog a week or two ago and I love it. I’ve been vegetarian since birth and also wholeheartedly share your thoughts on factory farming and animal cruelty. Recently I’ve been moving away from using dairy and eggs too for sustainability reasons. Just a question; where do you buy agave? I can find it here at health food stores but it is ridiculously expensive and I’m on a student income. Have you ever tried cooking with rice syrup? It’s a cheaper alternative, not too sure about the health benefits of it though. Also, another question: I’ve been under the impression that coconut oil was a fairly unhealthy fat. You seem to use it in a few of your recipes though. Is it really healthy after all? My friends have the palates of 5 year olds, so I’m constantly looking for ways to hide things that I usually eat in foods that they will love. Hopefully this does the trick!
Hi Vee!
I actually find agave everywhere… even in regular grocery stores like Kroger (near the other sugars). I know there’s one cheaper brand that looks like it’s in a salad dressing bottle, so keep your eyes peeled! I also am usually able to find agave at stores like Marshalls or TJ Maxx, where it’s discounted. And whenever Whole Foods has a sale on their brand, I make sure to buy it. So I never buy it if it’s full-price (i.e. $6.99 for a little bottle!).
I’ve only used brown rice syrup a few times. I need to experiment with it more.
As for the coconut oil, just google “saturated fat in coconut” and you’ll get a wealth of info. I do believe it’s healthy– in moderation, just like many other things ;).
I just have to tell you that I’ve made this “pie” three times now. The first time I made it, I accidentally used the entire bag of chocolate chips(not so much a bad thing). This made a very firm, RICH chocolate pie. It was soo good though! I ate almost the whole thing myself! The second time I made it was yummy too. I used less chocolate chips and no crust(used mostly semi-sweet and just a lil bit of white chocolate chips.). This one, I couldn’t even wait for it to set up to eat it! Finally, I just made it again crustless with 95% white chocolate chips and like 10 semi-sweet chip-if that makes sense! Haha! It looks like it’s going to be even thinner. I’m waiting to try it still! So I’ve decided that the more chocolate I use, the firmer the pie. I used Mori-Nu lite silken Firm tofu in all three pies. Thank you for the recipe. I’ve also tried your chocolate chip cookie dough dip. Thanks again, your blog is great!
Mmmm more chocolate = better. Always, right? 😉
Hi, Just wanted to say thanks.
My Mum and Dad (UK so not mom haha) have both been on a diet lately because of health problems. They are doing really well and I wanted to treat them. So I made them this, shown them the nutritional facts and they now think this is the best pie in the world.
Thanks so much.
I just made this the other day for my grandpa’s 97th birthday. He LOVES chocolate so I thought this pie would be a perfect fit on his birthday. Everyone who tried it thought they had died and gone to heaven! They couldn’t believe there was tofu in it…and that it was healthy. I love tricking people into eating healthy desserts 🙂 Thank you for this amazing recipe, Katie!!
I just made this with my best friend! it came out really great!! thanks Katie!!
Katie,
I’m curious if the nutritional information includes the pie with or with out a crust? This looks amazing and I can’t wait to try it! Thanks for the amazing website!
ps….I’m not vegan, if I chose to use cows milk in your recipes would they turn out the same?
Hi Cari,
The info is crustless, since I didn’t provide a crust recipe (and crust nutritional info will vary depending on what recipe you make). And yes, unless a recipe specifically calls for “canned coconut milk” you can probably use any milk you wish.
This looks AMAZING! I’m planning on making this for new years 😀 I have a few questions though…
Is it okay if I use a 14 oz package of tofu? Is the amount of chocolate chips in the recipe BEFORE melting, or AFTER? Also, this has nothing to do with this recipe but do you use coconut buter to substitute regular butter? Because I can’t find coconut butter at any stores (and I doubt my mom would let me make some ._.”) but your recipes look really good~!
Sorry about all the questions ^^”
Hi Julie :).
I’d stick with the 12.3… it might taste too tofu-y otherwise. And the chips are measured pre-melting.
I think *some* recipes might be ok if you subbed in butter for the coconut butter, but I’d recommend the actual coconut butter for most of mine (like the fudge or fudge cakes). I really don’t think there’s a substitute that would work the same way :-?.
Any way you can add the carb info to your recipes. To calculate WW points we need Protein, Fat, Fiber and Carbs.
Love your blog, and the recipes are delicious!
I’ve gotten a lot of requests to add carb counts, so I’ll try and remember to add them for future recipes :).