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Silken Chocolate Tofu Pie

By April 10, 2009 16 Comments

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 SnacksChocolate Chip CookiesChocolate Tofu PiePureed Vegetables, Roasted VeggiesQuinoaChickenOmeletPizzaGuacamoleHummusCarrot Soup