What do you think the secret ingredient is in this pie?! Okay, I realized you can just look down at the recipe... IT’S TOFU. Yes, tofu in pie and it is the best. thing. ever.
Before I learned how to cook tofu well (pressing that moisture out is keeeey), I thought of soggy little squares of white mush in my miso soup at sushi restaurants. This pie is so far from that, how can it even be the same food?!
Most chocolate pies have loads of heavy cream and this pie definitely does not and can I say it faaar exceeds those traditional ones in all areas!
Can you taste the tofu? No. My husband who is very skeptical when I say: “HERE, taste this!” had no idea. All you taste is:
Need. More. Pie.
And it’s SO easy!! The simplest recipe list and bing bang boom you’re done. I’ll be enjoying this allllll year round!
Vegan Chocolate Fudge Pie
Serves 8 // Vegan, Vegetarian, Gluten Free, Dairy Free (if using dairy free chocolate chips)
Pie crust, pre-baked
350g oz extra firm tofu, press tofu for 30min and drain liquid
1 1/2 tsp cocoa powder
1 tsp pure vanilla extract
2 tbsp milk of choice
scant 1/8 tsp salt
283g ( 1 1/2 cups or more) chocolate chips (dairy free if needed)
2-3 tbsp liquid sweetener of choice (If you are used to less-sweet desserts, you can omit)
optional: extracts, flavorings, or liqueurs
Pre-bake pie crust according to instructions
Press tofu if you haven't and drain liquid (I put a cutting board and a cast iron pan on top)
Carefully melt the chocolate (either on the stove or in the microwave – google how to melt chocolate),
Put everything into a food processor and blend until very smooth. Pour into a pie.
Put in fridge until chilled. This gets firmer and firmer, the longer it sits.
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!
Inspired by Chocolate Covered Katie.