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
I’ve made this a few times now. It’s delicious, thanks so much! I find that the tofu aftertaste is lessened by pressing the water from the tofu before using it. I wrap the tofu in a towel, put my cutting board on top, and set a book or heavy bowl or something on the board to press the water out, which the towel then absorbs. I leave it like this from 10-15 minutes. This works best for firm tofus — the silken ones leave lots of detrius on the towel. Anyway, pressing tofu really makes a difference in taste and texture! (I also try to freeze my tofu and then thaw it before pressing/using it if I want it to be firm… It changes the texture a lot.) Anyway, thanks again for the recipe. It’s great!
I found your blog and need to say thank you. You were my gift this year, not you but your work. :). I absolutely love the refuge pie, so did family.
Can I use mascarpone if I don’t have tofu what can I use if I don’t
Have agave alright thanks
Thank you for sharing this — I just made it yesterday and my dinner guests polished off the entire thing. So good!
LOVE this recipe! So delicious and easy! I made it with your easy chocolate pie crust. Both myself and my dad are celiac and chocoholics, so it will be nice to have another recipe in the bank for birthdays!
This was totally fantastic. It feels like it should be sinful, when its really not bad at all! Non-vegan friends thought it was too bitter, so if I make it for friends and family in the future, I might just toss in some real sugar instead of stevia. But when I make it just for me (…to eat in one sitting, most likely), I think it’s perfect just the way it is. Oh, just the way it is and topped with your coconut milk “whipped cream.” Love it! Thank you!
WOW, I just made this and it did NOT disappoint!! Then again, how could it, with all that semi sweet chocolate?! But I’ve used silken tofu before and I love the way it created the mousse-like texture. I took the liberty of adding a scant teaspoon of coffee granules, bc I’ve read that it enhances chocolate flavor. You were right about the Agave!!! It what have been sweet enough without it… next time 🙂 THANK YOU for this delicious dessert recipe… by the way, I’m 19 wks preggo, so the baby thanks you too, ha!
Hey Katie, tried this out and it’s great! Thanks!
I have a pie crust to use AND silken tofu so this is perfect! I was really craving chocolate, peanut butter, and banana combined. Is there anyway I can incorporate peanut butter and banana into this pie (aside from putting it on top) without changing its texture/consistency?
You can add up to 1/2 cup peanut butter without altering the taste. Not sure about banana.
So, I have made this before at my parents house and LOVED it. However, now that I am on my own I do not have a blender or food processor. 🙁 I do have an immersion blender and a magic bullet. I was thinking of trying it with the immersion blender. How do you think that would work??