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
Katie,
I love your blog- it makes my mouth water! And I LOVE this pie!!! I made it last weekend for the first time for my husband’s family. Everyone loved it- and my mother-in-law and husband could not believe it had tofu in it! I used silken tofu and an oreo type crust and it was chocolatey-mousse-y deliciousness. My husband melted a little peanut butter and drizzled it over the top of his slice. Of course I had to sneak a bite and it was great. And then i just made the pie gain because i couldnt stop thinking about it all week! Thanks for sharing your yummy recipes!
Katie – I followed your recipe but was not able to use a food processor. I used my beaters and I could still see some of the tofu pieces while pouring into the crust (but they were small and I’m not too worried about that). The pie is currently setting in the fridge. I plan on trying it tomorrow. I used a full bag of 60% cocoa Ghiradelli chocolate chips (came to about 9 oz). I also chose to use the 2 tablespoons of agave. My nutrition calculations – based on cutting the pie into 8 pieces – came out to 222 calories (crustless). With Pillsbury crust – based on cutting the pie into 8 slices – I calculated 322 calories, 20.9 g of fat, 160 mg sodium, 35.9 g carbs, 2.5 g fiber, 18.2g sugar and 5 g protein. I still think that is pretty good stats for a slice of chocolate pie (rumored to be super rich from the previous posts!) BUT, I am wondering how you got your nutrition stats so low. I used the Mori-Nu Lite Tofu. I know yours was crust less….but my crust less version was still 222 calories. Only one other person mentioned finding different nutritional values. Fill me in if you can! I recently found your blog and am looking to try more of your recipes 🙂
I just saw some more posts about the nutrition. Also, I just realized I forgot the milk!!! Well, we’ll see how that goes tomorrow.
I used 8 oz chocolate, 1 tbsp agave and firm nori-nu tofu.
It was 256 calories with my crust and 156 calories without it, when serving 10.
I can’t remember whether or not I ever told you that I’d tried this recipe, and LOVED it. It didn’t have a ‘strong’ tofu taste, and was so creamy and ‘chocolatey’- just what I wanted. 😉
I make your vegan dessert of the year recipe for my husband an a bunch of friends. They loved it! The fudgey part is unbelievably creamy and rich. I also made the whole thing almost sugar free as I am diabetic – I used xylitol, Stevia, a little agave, and unsweetened baking chocolate. It was amazing. Everyone thinks I’m an amazing cook now thanks to you haha.
Mmm! I just made this tonight! Yummo! Definitely will make it again. And my non-vegan family will also for sure enjoy this recipe! Thanks AGAIN! 🙂
I made this pie a second time, this time using the Mori Nu Silk Firm tofu, and it did make it more of a pudding consistency. Still not fudgey or firm, more like pudding. And for some reason more like a cheesecake flavor, there’s no cream cheese in it, but it has that flavor. But still tastes good, still trying to get a fudgey firmer pie and more of it, it only filled half up the side of the shell.
have you every tried making it with half silken, half firm tofu? I kind of want to try that to see if i can get a texture that is something in the middle….
I haven’t… that sounds like a fun experiment, though!
just stumbled across this recipe…..i’ve never cooked ANYTHING with tofu before but am interested in starting for the sake of just being overall healthier. This recipe peaked my interested since I’m a chocaholic and so I would like to prepare this tonight.
Question: I don’t have a food processor (it broke and I don’t have the $$ right now to buy another one). Can I make this using an electric mixer????
Sorry, I don’t know :-?. Maybe if you used silken tofu? I highly recommend mori nu. And make sure to just use 12.3 oz, not 14! 🙂
Delicious pie.. Cannot even tell there is tofu in there!
I’d never used tofu in a dessert before, so I was a bit nervous. I tried the recipe as is, but couldn’t stop thinking about tofu haha. So I added about 1 tbsp peanut butter and it was phenomenal. I realized that yes, I did indeed love this when I found myself eating off the spatula, food processor, etc. yummmm… Thank you!