With a need for dessert and drool in my mouth, I needed a recipe that wouldn’t add weight to my south. High in protein and all made from scratch, a pie from the heavens would soon be my match. A secret ingredient that was sure to fool all, a fudge like texture to make your knees buckle and fall. Sinful, and decadent, and well worth the wait, Christmas dinner was good, but dessert was like fate.
The last two and a half weeks I didn’t eat any sugary cookies, candy, or cakes. As crazy as that sounds it wasn’t all that hard, and it was more than worth it for the decadent pie I made for Christmas dessert. This was the easiest pie I have ever made…ever.
I had so much success with my pumpkin pie I knew it was time to try something similar, but with chocolate. This pie is so rich you won’t need more than one slice! Not only does this pie not need to be baked (nope, not even the crust) it literally took me around 10 minutes to throw together once I had all my ingredients set up! Talk about a perfect last minute dessert idea!! NO one will know you didn’t slave for hours with this beauty. My favorite part – FIVE ingredients, and 36G of protein! Have your pie AND eat it too!
10 Minute Fudge Pie
- 12.5 oz sprouted tofu
- 2 tsp cocoa powder
- 1 tsp vanilla
- 2 tablespoons almond milk
- pinch of salt
- 1 2/3 cups semisweet chocolate chips (to tone down the richness, use 1 1/3 C)
Mix your tofu, cocoa powder, vanilla, milk, and salt in a blender or food processor. Once mixed, pour into a large bowl. Melt your chocolate chips in a heat safe bowl on the stove, or in a microwave. Once chips are melted pour into the bowl with your other mixed ingredients and fold together until well combined.
Once well combined pour out onto your pie crust. I’m a crust lover, and I made a graham cracker crust that was even easier than the pie filling! I used an entire box of GF graham crackers, which was a total of 8oz. You can do the math for that…
Graham Cracker Crust (GF)
- 8oz graham crackers
- 3 tblsp almond milk
Blend your graham crackers in a blender or food processor until powder like. Then add your milk and blend until combined. Once combined, pour into your pie dish and push the crust out onto the sides, make sure you push firmly. This is ready to use immediately.
Once your fudge pie is poured onto your crust stick the pie into the fridge for at least 4 hours. The longer it stays in the fridge, the firmer it will be.
I barely had enough patience to take these photos, hence the lack of quality. Pie before pictures this time! This pie was so durable, a hefty slice made it all the way to Arizona with me! I was able to share this with my family in the desert. I hope everyone had a lovely Christmas, and if you don’t celebrate I hope you had a wonderful Wednesday. My house was full of love and joy, and of course GREAT food!
Q: Who wants to face plant into this pie with me?