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
Hi!!
This looks amazing! Wanna try it now! Love your recepies.
You’ve mentioned tofu, but i don’t see it in the igridients. how much tofu i should add in?
My God, this is so good. I love your blog.
This pie is seriously one of my main recipes that i give out at bridal showers in the past 2 years since I found it. Thank you!!!
What size a pie does this make and what are we suppose to use for crust? I’m probably overlooking that, but can’t seem to find it?
I would use an 8 or 9 inch springform. You can use any crust recipe or buy one (such as a graham cracker crust) and crumble it into the bottom of the springform then press down.
Hi Katie! I’ve loved your recipes for a long time. One question; can I freeze this pie? I made it for a friend but I can’t give it to her until 3 days time, and I want to preserve it as best I can. Will it still be just as good in 3 days in the fridge or can I freeze it?
Thanks Katie!
Michelle
I don’t think so because of the tofu texture but you never know unless you try!
Thank you for this recipe. It’s really great!
:*
Is there anything you can sub for tofu? As I am allergic to soy.
https://lett-trim.today/2015/07/23/homemade-chocolate-pudding-pie-no-tofu/%3C/a%3E%3C/p%3E
Do not, I repeat: DO NOT use firm tofu. I did in the hope I could mask the aftertaste with more chocolate, heaps of cocoa, sugar, vanilla, and vegan quark but no matter what I added, it still tasted like raw tofu. So I tossed the whole thing and promised myself never to attempt making a sweet dish again with raw firm tofu. I already maked a NY cheesecake with silken tofu (and some potato starch), was excellent. So I guess next time I attempt making this recipe I’ll use silken tofu that I press and let leak a bit and maybe add a biy of guargom for more structure, cause I don’t want a mousse pie, but fudge. Agree?
Hello! Where could I find the recipe for the crust?:* Thanks a lot!
Hi you can use storebought or any of Katie’s crust recipes (the first three recipes under the link below should all be crust recipes)
https://www.google.com/search?q=healthy+crust+cck&oq=healthy+crust+cck&aqs=chrome..69i57.7576j0j7&sourceid=chrome&ie=UTF-8
I made this with pistachio extract instead of vanilla extract and made a graham cracker crust. The graham crust was 8 graham crackers with 1/2 cup of butter or coconut oil. Process through the food processor and bake for 7 mins at 375.