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 wanted to tell you that I make this ALL OF THE TIME! When I first stumbled across the recipe, probably 6 months ago now, I made it every weekend for like two months trying out different things (sweeteners, milks, lack of, etc) and making people try it to see if they could guess there was tofu in it lol.
Seriously though, thank you! This is the best chocolate pie! I have yet to find someone who doesn’t lIke it!
(Mention: I like to keep it in the fridge for a couple of days before digging in, gives it a nice and delicious texture)
Hey Katie,
I have a little question for you: I calculated the ingredients you used for this pie and doesn´t matter how I always end up with about 200 cals per slice (based on 8 slices). Yes, I use a tofu that has slightly more cals, also the chocolate chips,…but even if I calculate with these numbers, I end up with close to 200. Could you help me out here, please :-)!?
And I have a little suggestion to make: I love love love what you do here and it inspires me a lot! One thing I do struggle with, I often don´t know what pan size the pies/cakes and so on are for. Also you sometimes write down the nutrition facts, without mentioning for how many people/portions the recipe actually is,…that sometimes confuses me a bit.
Keep up the good work…I truly love it 🙂
saw a link to this from your new chocolate pie recipe and wanted to give it a try. quick question though: does using firm tofu make the pie chalky? I bought some firm tofu by mistake (my fault for not reading the package) and don’t like using it in my protein shakes because it makes them chalky. I’ve been trying to find a recipe to use it in ever since. Will it work well in this recipe? If not any recommendations for other dessert recipes on here that call for firm tofu?
I just made this for dessert tonight. I have never had tofu. I licked the spatula clean. OMG YUM!
Hey Katie! Thanks for the recipie. Tried it out with pie crust, and it was really good – I used firm tofu instead of silken (only thing in the refridgerator). I thought it was quite good, but family & friends thought the texture was too heavy, and a few declined any more when I couldn’t resist telling them it was tofu. Tips for texture and also getting non-health-food nut friends to try these kinds of recipies with an open mind?
By any chance have you developed a version of this that is not chocolate? Not sure how I ended up with children who do not like chocolate, but two of my three just don’t. Perhaps I burned them out on it Anyway, wondering about a version with lemon juice and zest, white chocolate chips, maybe eliminate the milk since there would be nothing powdered with the cocoa powder being eliminated… Would it taste of tofu then or would the lemon be enough to disguise it? Before I try this I thought I’d check in and see if you have already, or have made tofu based non chocolate desserts.
Happy Birthday Katie. I pray your day is truly blessed
What kind of chocolate chips do you use or recommend?
I know she has said in the past that she likes brands such as Equal Exchange, Enjoy Life, and Ghirardelli (the gold colored bag). Hope that helps!
This looks amazing! Does the calories count include the pie crust?
Katie,
I have tried sooo many of your recipes, and they all come out SPLENDIDLY! I have been wanting to try this recipe for a while, but I never seem to keep vegan chocolate on hand. I was wondering if subbing chocolate protein powder would work for the chocolate chips? This way I’ll get more nutrition per bite for my active days. Let me know!!! 🙂