Chocolate Fudge Pie

Chocolate Fudge Pie Two ways


* 12.3 oz silken or firm tofu

* ( If you can find it I recommend Mori-Nu silken-firm for no aftertaste)

* 1 1/2 tsp cocoa powder

* 1 tsp pure vanilla extract

* 2 tbsp milk of choice I use cashew milk 

* smidge of salt 1/8 teaspoon 

* 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) I don’t use any extra sugar or sweetener.

* optional: extracts, flavorings, or liqueurs


Carefully melt the chocolate (either on the stove or in the microwave you can google how to melt chocolate), then throw everything into a food processor and blend it until smooth. Pour into a pie crust. Refrigerate until chilled. At least 2-4 hours 

People  will  love it, and no one will believe it has tofu!!


You can also use a chocolate crust.    

A 9 inch prepared chocolate wafer crust (store-bought is fine)
Slightly different 

Recipe 2

13 ounces semisweet chocolate chips

1/8 cup chopped walnuts or nut of your choice

1/3 cup coffee liqueur

1 teaspoon vanilla extract

1 pound silken tofu, drained

1 tablespoon honey

1 9-inch prepared chocolate wafer crust (store-bought is fine)


Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. (Although vanilla extract is often added at the very end of cooking, the melting chocolate will never get hot enough to damage the delicate sensibilities.)

Combine the tofu, honey and chocolate mixture in a blender or food processor and spin until smooth ( about 1 minute).

Pour the filling into the crust and refrigerate for 2-4 hours, or until the filling sets firm.

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