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
Does the nutrition info outlines above count for the crust or crust-less version? Thanks for the recipes! I’m new and totally obsessed with your blog!
crustless, since I didn’t include a crust recipe and they’ll differ depending on what one you use. 🙂
What pie crust did you use? The pre-packaged one I found was like 200 calories, which kinda ruins the point of the pie
First of all, I LOVE your blog! Secondly, I made this tonight as a pre-Valentine’s Day pie for my health food hating husband. 🙂 He loved this and couldn’t believe it was made with tofu. Next time, I would probably use the silken tofu because the firmness was a bit too much for my liking (I used firm tofu). Thanks for the healthy recipes!!
I am so excited you liked it! (And even more excited your hf-hating husband did lol)
What can I substitute for tofu that has the same creaminess? (I’m allergic). This pie is making me drool and I want to make one!
As it says in the post, you can try the Soy-Free Chocolate Fudge Cake.
Click the very last link on the post :).
I didn’t melt the chocolate and had to use a blender instead of a food processor but this recipe turned out great!
Hi, Katie. I am a spanish girl trying to eat in a vegan way, so no eggs, and no cow-milk. It is the first time I visit your blog, and your delicious recipes looks to suit perfectly in the vegan cooking,,so I am happy to try some of your desserts 😀
I am having some dificulties understanding the recipes in English (and, by the way, sorry because of the mistakes I am making with my English!), so, can I ask you?
-What’s the meaning of “T”? Maybe, a big spoon? And “c” (a little over 1 and 1/3c or more)?
-I dont have a food processor, so, do you think I can beat the mix with another thing?
Congrats and thanks for sharing your recipes, they all look so yummy and good!
Hi Raquel!
Oh your English is much better than my Spanish, I bet! Actually, I am pretty good at writing in Spanish… I am just horrible with speaking and listening ;).
T is tablespoon, and c stands for cups. So 1 c would be 1 cup. Sorry for the confusion! And if ou buy soft silken tofu, I think you can probably mix it without a food processor.
Hi, Katie!
Thanks so much for answer so quickly! You are really nice.
Great, now I think I understand everything, and also, I have learnt some new English expressions, so, good for my stomach and good for my English! 😀 I am looking forward to try it.
I am going to look for you in facebook too, so I will easyly follow your recipes.
Thanks again, and have a nice day!
Katie, I’ve just made the most marvelous thing ever. It involves this fudge pie (which is amazing by itself as well, although I did add about 2T more sugar because most of the chocolate I used was 72% so it wasn’t quite sweet enough to “overpower” the tofu taste), iced with a layer of three-ingredient soft-serve ice cream (frozen banana, peanut butter and cocoa – defrosted it in the fridge for a while to make it spreadable), topped with stripes of peanut butter. Glorious. And totally worth the mild stomach ache I now have from eating too much of it. Funnily enough, “too much” for me usually means “crap I ate half of the pan”, but in this cake it’s only two small squares. This thing is soooo rich. I love it 😀
Aaaand despite the fact that I left the house today in the morning with all of the pie – minus 2 small squares that I ate last night – intact, I came home less than 12 hours later to approximately 1.5 squares of pie left. And there were only 3 people home to eat it, one of which is my grandpa, who ate like half of a square. I’m going to take that as a sign of its perfection and glory 😀 (Seriously though, I have no idea how they did it. It’s so *rich*!)
Yum! I love your pb-stripe idea!! 🙂
Tonight some friends are coming over for my birthday (it was actually Monday, today is just the party) and I made a double batch, half silken tofu, half firm. It’s still firming in the refrigerator but since not all of it got into the crust I “needed” to eat a portion already. Oh my! You are right Katie! You can’t taste the tofu at all and it reminds me of a chocolate pie I once made but this one is so much easier and healthier.
But the crust.. I forgot it in the oven so it’s a bit to crunchy now, but it was already more decoration than anything else.
Tomorrow I’ll post what they thought about it ^^
Happy (belated) birthday!!
Th
Thank you ^^
Everybody loved it, just as I hoped.
The only one who didn’t even taste it was my boyfriend, but he hates chocolate(it makes him throw up, how sad), actually he is no dessert-man what so ever. I love him but that part of him I will never understand.
I’m. so. happy!!!
I love love your blog! I just mde this recipe, just added some more milk to make pudding, and it’s gorgeous! I’m just wondering if here in Italy every food is heavier, because with firm tofu and extra bitter chocolate, I came out with 196 calories and 10 grams of fat :/ but it’s not too bad anyway 😉