Tuesday, October 30, 2012

Healthy Fudge Pie

Thanks to Pinterest, I have discovered an amazing dessert blog called Chocolate-Covered Katie.  She takes all your favorite desserts, and re-creates them using healthy ingredients.  When I say healthy, I mean healthy.  She replaces unhealthy ingredients with things like garbanzo beans, black beans, and dates.  So far everything I have made from her site has been amazing.  Last week I saw Katie's recipe for Ultimate Fudge Pie and I knew I had to make it right then.  I'm so glad that I did, because it was freaking amazing.  Rich, decadent, creamy, sinful.  Everything you desire in a fudge pie. You would never guess that is made with....tofu.

But don't let the inclusion of tofu scare you!  I promise that it doesn't taste like tofu at all, nor does it share the texture of tofu.  If no one said anything, you would never guess that tofu was the main ingredient. Pinky swear!  What the tofu does do, however, is create a creamy pie that is high in protein and low in fat. Make sure you get the correct tofu for the recipe.  Katie recommends Mori-Nu Silken Firm Tofu, which is a type of tofu that you find in the non-refrigerated section of the grocery store. It comes in a cardboard carton:

Another big bonus to this pie?  It's vegan, which means that you can serve it to your vegan friends!  Since making the Fudge Pie, I've researched more versions of tofu fudge pie, and there are tons of recipes out there. All are pretty similar, with just slight variations.  My favorites are Chocolate Covered Katie's and Alton Brown's.  The recipe I ended up with is an amalgamation of both.

Healthy Fudge Pie

12.3 oz Silken Firm Tofu
1 tsp Cocoa Powder
1 1/2 tsp Vanilla Extract
2 Tbsp Milk (I used Almond)
1 1/3 c. Chocolate Chips (I recommend Ghiradelli Semi-Sweet)
1 Tbsp. Honey (or 1 Tbsp of Confectioner's Sugar) (or neither)
1/8 tsp Salt
Optional: 1/8 tsp (or more) of Almond, Peppermint, or Coconut Extract


1.  In a glass measuring cup, measure out the amount of chocolate chips. Microwave the chocolate until completely melted. (I microwave for 30 seconds, stir, 30 seconds, stir).

2. In the food processor combine the melted chocolate, drained tofu, cocoa powder, vanilla, milk, honey, and salt. Puree until completely smooth.

3.  Pour into a pie pan OR pour into 10 cupcake liners placed in a muffin pan (I prefer to do it in foil cupcake liners; it firms up the best this way).  Refrigerate overnight, and served chilled. The pie will become firmer the longer it chills, but it still has almost a pudding/mousse consistency. 

4. Serve with a dollop of TruWhip if you desire.

Serving Size: 1/10th of the Pie
Calories: 154
Carbs: 20
Fat: 9
Protein: 4

UPDATE:  I made the fudge pie again, this time with a 1/2 tsp of almond extract, and topped with shaved almonds, and it made a delicious Amaretto Fudge Pie.  Totally recommend it!

***Recipe adapted from Chocolate-Covered Katie and Alton Brown**


  1. Every post deserves comments!!! Do you think you could make fudge pops with this recipe?

  2. Hmmmm...probably! But then you wouldn't get to enjoy the awesome creamy texture this pie has!