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
Me and my sisters made it today for our grandpa’s 80th birthday! We followed the ingredient amounts and instructions exactly but we thought it still tasted really tofu-y so we added one more tablespoon of cocoa powder and added a bit more chocolate chips. It turned out really yummy!
I tried to make it and i used tofo then i left in the fridge over night and in the morning i tried it and it didnt harden or anything it was still flop, should i have used the silken instead?
Did you cover it in the fridge? It’s best to leave it uncovered. But also, you didn’t say what type of tofu you used.
Hi – I can’t wait to try this, I’m trying to cook healthier lately…question for you, what type of nondairy milk do you use? Do you use soy or rice milk? Thank you!
I usually use Almond Breeze almond milk, but honestly any milk would probbably work! I know others have used other milks.
(Oh, and I also just discovered Almond Breeze coconut almond milk and it is delicious! I haven’t tried it in this recipe, though.)
OMG!!!!!!!!!!!! So, after posting this question early, I went through older comments and found that you suggested using almond milk. I immediately got my kiddos in the car and took a trip to the grocery store. I just finished making the pie and have put it in the fridge to firm up a bit, but of course, I had to taste the filling out first. 🙂 I am SHOCKED at how AH-MAZE-ING this is! I had no idea that tofu could be used this way! I ended up putting in 2 tablespoons of Agave, and used semi-sweet chocolate chips…do you have any idea what the calories would be per slice with my additions?
I’m looking forward to trying many more of your recipes…I’m SO glad that I stumbled across your site and love the fact that even though I’m trying to lost some weight, and cook/eat healthier, I don’t have to give up yummy desserts just to be healthy! Thank you Katie!!!!!
The chips are included in the calorie info. As for the agave, just divide 120 into however many slices you got. (So if you got 8 slices, add 15 calories to each slice.)
OMG – I’ve been wanting to try this pie for so long and finally made it last night for a healthy alternative our anniversary dessert, especially since we splurged a little with steaks and baked potatoes……..
This pie is SUPERB! There is not one hint of a tofu taste and the only added calories was the pie crust I pseudo-made (bought from grocery store and rolled out – lol). It was very rich so I think next time I would cut down on the choco chips a bit – maybe 3/4 of a cup or so and it definitely didn’t need the agave I added. I’m also thinking I would make it again with the silken tofu and just eat it as a pudding rather than adding pie crust calories. I promote you, CCK, like crazy over on BlogToLose and people love your yummies! Thanks a gajillion!!!
Aww Cindy, that means a lot to me :).
Wow. I tried this and it was SO GOOD. I can’t wait to make it again! I want to try other things besides chocolate. I wonder if it would be good..you know, using other “chips”, like peanut butter chips, butterscotch chips, white chocolate chips, etc. I wonder if those flavors would be strong enough. I’m definitely trying it with other flavors, too! I have one question-how did you get yours to be so firm? Mine turned out more wet (you can see it on my blog here: http://thebaboo.com/?p=234) I used firm tofu and it sat in the fridge over night, so I’m not sure why it didn’t turn out dryer and firmer looking like yours, but it was good anyway!!
Oh your post is so incredibly sweet!! I love it!
For the tofu, what brand did you use? I recommend Mori-Nu (aseptic) silken-firm. Also, did you cover it when letting it cool?
I used Wo Chong tofu, and it was just plain firm. Not silken firm, because I wanted it to be firmer-not like a mousse. I did cover it when I let it chill, but after about a day I uncovered it. Yours is definitely much firmer than mine, but it was seriously sooo good. I think I’m going to make it again this week!
Try leaving it uncovered from the beginning. That way the moisture goes out of it :).
I just found out yesterday that I am allergic to soy (no tofu for Tawsha), any recommendations for a substitution? I want to try this pie so bad!
Maybe vegan greek yogurt? But I haven’t tried that.
Here’s my other favorite chocolate fudge pie, with no tofu: https://lett-trim.today/2011/03/07/you-gotta-try-this/%3C/a%3E%3C/p%3E
I made this today and am hoping it gets better as it sets because the texture is just off. I used mori-nu extra firm and probably 10 oz semisweet chocolate chips. It seemed pretty thick when I made it and tasted good, but a bit just like melted chocolate chips. After 2 hours of being in the fridge my son wanted to try it and I put some on a plate- i had to spoon it on, it’s not setting up at all more than it was when I put it in. It is getting grainy and less appealing! I don’t know what could have happened, I followed the recipe exactly using the extra chocolate and firm tofu (not light), no crust. I don’t see us finishing this pie, which is crazy for me, I always eat anything sweet. I don’t think my son will have more and my dh will probably not try it.
Katie,
Did you leave it uncovered? Also, I usually fridge it overnight for it to get firm. Two hours is not nearly enough time.
I made this today for my hubby because he is obsessed with chocolate and is the pickiest eater ever! He can’t have gluten either.
I will not tell him there is tofu until he eats a piece! = P
I licked the bowl and spoon and it is amazingly good, I have never had tofu before. I used chocolate cookie crumbs(gluten free) for the crust.
I will definitely be making this again and trying more of your recipes!
Katie. KATIE. This pie is AMAZING. After polishing off the first pie, I keep making more so I’m never without it!
I noticed that the pie tastes better every day it sits, but it’s always delicious!! The texture (and taste, oddly enough) reminds me of chocolate cheesecake…YUM.
Seriously, this is the best thing ever!
Katie, have you ever thought of freezing this pie? I haven’t tried it yet (and I’ve made the pie 3 times so far in the last couple of days since I first saw it!), but my husband and I LOVE LOVE LOVE it and thought it might be good as a frozen pie.
Oh my gosh, I haven’t… but now I want to try it! If you try it first, please do let me know how it turns out!