Silken Chocolate Tofu Pie
With Easter coming up, I thought a recipe related to chocolate was appropriate. I personally enjoy chocolate, but have never had a strong NEED to eat it continuously, like my girlfriend seems to have. So, today my mom shares some alternative pie recipes using tofu. I have mixed opinions on tofu, but will leave that for a future blog post.
My mom sent this late to me last night because when writing it in the afternoon she decided she better try the recipes out, so she made both of them and had my dad and brother be the taste-testers.
Enjoy!
Wow, Easter already! And what beautiful weather we are enjoying; am expecting green grass any day now! Dustin’s younger brother, Chris, went home to Lancaster, Pa. yesterday with his girlfriend, and he just shot me some pictures of VERY green grass and flowers from their back yard~so, our turn soon!
Well, like I promised in the blog the other day, I am using Nancy’s desire for silken tofu chocolate pie for our feature this week! I told Dustin that with the big Easter Sunday dinner coming up, we can justify a healthy pie and maybe help out with desserts :). Besides, it has chocolate in it, so what could be more Easter!
I found a couple that I liked online and will share both of them with you-I tried them both out, just making half recipes in case we didn’t like them :).
SILKEN CHOCOLATE TOFU PIE #1:
12 oz. bag of Ghiradelli chocolate chips
2 pkgs. firm tofu
3 Tbls. maple syrup
1 baked graham cracker crust
Melt the chocolate chips, blend in the tofu, and add the maple syrup; pour into the graham cracker crust and chill in the fridge for several hours. Serve plain or with your favorite whipped topping.
Silken Chocolate Tofu Pie # 2:
1 block firm silken tofu
12 oz. bag of chips
1/4 c. coffee or soylatte
1-2 Tbsp. vanilla
1 baked graham cracker crust
fresh raspberries
72% dark chocolate
Melt the chocolate and blend it with the tofu, coffee or soylatte, and vanilla; pour into the crust and chill 1-2 hours in the freezer or at least 4 hours in the fridge. Garnish with the raspberries and grated chocolate.
Okay, right off the bat we have variations, like what size package of tofu are they referring to; lots are 14 oz., but my T.J.’s organic ones are 19 oz.. So, what I did with the first recipe was start with 14 oz. and we sampled that; way rich, thick and good!! Then I added the rest of the 5 oz. and 1/2 Tbls. more of the maple syrup, and that was good too, but less potent for sure. I also squeezed out the excess liquid, which I probably won’t do the next time. The guys here never dreamed they were eating tofu!
Another thing I experimented with was the blender or the food processor; the processor won hands down. But work with what you have….I didn’t try it, but I think regular beaters would work too.
For the second recipe, I skipped the coffee and substitute as well, making it thicker; I also used all 2 Tbls. of the vanilla. As you can tell, this recipe has 1 package less of tofu to the same amount of chocolate, but no added maple syrup, so take your pick! I just used Hershey’s chocolate chips (special dark) for this recipe.
You might want to google for more choices…..that coffee is a stretch for me, since I don’t care for it; I recently substituted hot chocolate in a chocolate cake recipe for 1 cup of coffee that it called for…..I thought it worked fine, so maybe try that in the second recipe.
Another thought about using the graham cracker crust; you might want to try the shortbread crust (if you’re doing the cheat boughten crust!). Or, if you are trying to cut calories in the midst of making a good tasting dessert, consider skipping the crust altogether and make an attractive alternative by layering the tofu filling in some fancy stemware with the whipped topping. Use the raspberries and grated chocolate for garnish, if desired.
I just had Greg do a taste test of the chilled recipes; he said no contest, the second recipe was way better, both for taste and texture! I think the second one is a bit too thick and needs that fourth cup of whatever liquid you choose, but the taste is definitely the best. Having said that, the first recipe would probably do better with using the smaller 14 oz. package of tofu rather than the 19 oz. one.
Okay, I actually did figure out the calories for the filling, but am debating whether anybody even cares for that info, seeing how we are talking special holiday treats here!! I will say, that, not surprising, the second recipe has over 100 more calories per 1/8 serving! If somebody really wants to know, blog me, okay? 
Okay Nancy, am really waiting to see if you have come up with that peanut butter-banana-chocolate-tofu recipe yet! I would love to hear if anyone else has some ideas for making chocolate pie healthier!
Have a wonderful Easter weekend…..maybe some of you will even get to an early morning sunrise service, celebrating the reason why we have Easter!
Keep eating~healthy!
Dustin’s Mom~Joy
Want more recipes? Click the links below to check out more recipes of the week!
30 Healthy Snacks, 21 Healthy Snacks, Chocolate Chip Cookies, Chocolate Tofu Pie, Pureed Vegetables, Roasted Veggies, Quinoa, Chicken, Omelet, Pizza, Guacamole, Hummus, Carrot Soup
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Comments on Silken Chocolate Tofu Pie »
Nancy @ 8:10 am
Oh boy! Thanks Joy. I hadn’t thought about putting it in dessert cups, that would be faster & easier, healthier too.
I am going to make my own pbb chocolate tofu pie recipe from 2 found on the internet (gotta love the internet). I’ll let you know when I can get it all together.
I’m interested in finding out Dustin’s reservations on tofu, if they are soy in general or specifically tofu. I have some concerns about the relationship between soy’s effect on thyroid function and plan to talk to my doctor and nutritionist about this. Having hypothyroid issues, this topic is of great interest to me. Reading about the positive health benefits from eating soy, it seems that it is a good idea to include it. Everything in moderation.
Becky @ 11:52 am
Mmmmm… Chocolate! Yes, Dustin — there is a true need for it. I’ll be making #1 soon, but probably add some vanilla to it. I’ll calculate the calories per serving as I’m making it — it has to be lower than my molten chocolate cakes
The topic of soy came up with Dustin when I went into drug-induced menopause a couple months ago. I was telling him I had doubled my fish oil and he asked if I was adding soy. I didn’t increase it. I have read/heard mixed things about soy. I used to drink soymilk and had edamame on a regular basis, but now I don’t actively include it. I think Nancy is right — everything in moderation.
Thanks Joy (& Nancy)! Can’t wait to try it.
Abby @ 2:06 pm
Chocolate is definitely a NEED and I think any opportunity to make it a little healthier is a serious bonus! I’m trying to convince Dustin to make one of these for Easter…we’ll see how that goes!!!!
Mom @ 5:40 pm
Yahoo, Nancy, bring on the peanut butter and bananas-what’s a few more HEALTHY calories tacked onto the chocolate and tofu?!! And yeah, soy products, a mixed review for sure…..then add my brother Jay’s concern about soybeans usually being genetically altered-GMO-and there you have it! I asked him about the organic stuff and he said that’s a good question, not sure if that is altered. But keep us posted about the effect on hypothyroidism, when you find something out. With all the varying reports, I really don’t use soy much.
But this pie will be the exception, okay??! Besides, if you even get an eighth of the pie, well, it could be worse! ha
Let us know how #1 turns out for you, Becky, and what size pkg. of tofu you use; like I said, I’d recommend the smaller 14 oz. size for a more potent chocolate flavor.
Yeah, Abby, I heard about that request…..I encouraged him to go for it and have something to blog along with the rest of us! So far, Greg, Eric, and now Uncle Jay have put in their vote for #2; I did mix the liquid today into the batch that I skipped it in last eve. and it definitely improved the texture. If you don’t want the coffee, just stir in a tsp. of unsweetened cocoa into 1/4 c. of water-that worked fine. Oops, I mean tell Dustin what I did, k?!
But I will still put in a plug for #1 and like I told Nancy, use the 14 oz. pkg. and I think it’d get rave reviews too. Just don’t make both and have everybody compare them, like I did!
Well, can’t wait to hear how Dustin does, and if it will meet with your chocolate preferances!
Mom @ 9:12 am
P.S. Just talked to Jay again, and he says tofu is an okay form of soy as it is fermented (kinda the same principal as yogurt vs. milk). He recommends organic and reading the labeling for non-GMO~or call the producer for that info. I just looked on a pkg. of non-organic tofu, and in small print it says, “from soybeans not genetically engineered”.
Mom @ 11:54 pm
Okay, sorry….wrong info in the above P.S. My brother has been doing more research and sending me lots of links to soybean issues; he found out that only tempeh is fermented, not tofu. Give a holler if you want those links to do your own sleuthing.
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