So…I guest posted this recipe a few weeks ago, but I honestly couldn’t resist sharing it with you in case you missed it!
I love dessert, but I find myself resisting the urge to bake/make decadent treats. If I make a tray of brownies, those delicious squares of goodness will be eaten within a day or two. But, then I stumbled upon a pie. A delicious pie. A pie that I absolutely, 100% do not feel guilty about eating. I’m talking about a moo-less chocolate pie. Alton Brown supplies the recipe, and how can you go wrong with Alton? Seriously.
To start: chocolate. You can use chocolate chips, but I managed to score a bag of dark chocolate Hershey’s Kisses on the day after Valentine’s Day for 75% off, so I chopped them up for this pie.
Then, I added some Kahlua and melted it all in the microwave. Mmmm.
Next: you prepare the “meat” of this pie: tofu. Yep. You heard me right. For this pie, I suggest silken tofu (aka soft tofu). It looks like this:
Make sure you open the package over the sink, because tofu is packed in liquid, and it will get all over your counter if you are dumb like me and don’t remember this fact. Anyway, throw the tofu in a processor with the melted chocolate and Kahlua…as well as some honey.
Spread the mixture into a graham cracker crust. You can pick up a pre-made one, or simply throw about 5-6 graham crackers into a processor to create crumbs, pour int a pie plate, then add about 2 tablespoons of melted butter to bind the crumbs in the pie plate.
After the pie has been properly refrigerated, slice it up, add a dollop of whipped cream, and some chocolate shavings (if you’re feeling fancy). It is rich in chocolate flavor, but low on the guilt (and hey – you’re eating protein thanks to the tofu: score!!!)!
2 cups chocolate chips
1/3 cup coffee liqueur (I use Kahlua)
1 block silken tofu
1 tsp vanilla extract
1 tbsp honey
1 prepared chocolate wafer crust (or graham cracker)
1. Melt chocolate and coffee liqueur in a microwave safe bowl. Stir in vanilla extract.
2. Combine tofu, chocolate mixture, and honey in a processor. Blend until smooth.
3. Pour mixture into crust and refrigerate for 2 hours, or until filling is set.
4. Serve with whipped cream and shaved chocolate curls.