Bready or Not: Healthier Mint Chocolate Pie
Do not be afraid of this pie. Do not look at the main ingredient and go, “NOT GONNA GO IN MY MOUTH, NOPE NOPE.” I say that, because I was leery about this recipe, too, because I generally do not like tofu.
Yes, tofu. Stay with me.
The thing with tofu is, it takes on whatever flavors it is with. So if you dump a whole bag of chocolate in with the tofu, you don’t taste the soy byproduct. (This is why the adjective in the title is “Healthier” not “Healthy.”) Think of the tofu as scaffolding. It’s there to hold up the tastier stuff.
The original recipe comes from Chocolate Covered Katie, who is a great resource for healthier recipes. I’ve made this pie three times now and have adapted it a great deal from the original:
– tofu blocks around here come in 14 ounce, not 12.3.
– my first try, a chalky taste from the tofu was still evident, though it wasn’t bad. I upped the cocoa to mask that.
– increased the peppermint extract, as I couldn’t taste it at all in the original. I also tried this by using mint Hershey’s Kisses as part of the chocolate chip measurement, which was great.
This all mixed up in my Vitamix in a matter of minutes. Then you dump everything into a premade graham cracker or Oreo crust, top with more chips if you want, then let it set for a few hours.
There’s just something awesome about a smooth, cool pie in the summertime, and if it’s a bit healthier than the average pie… even better!
Bready or Not: Healthier Mint Chocolate Pie
Ingredients
- 1 ready graham cracker crust or Oreo crust
- 14 ounce firm tofu
- 4 tsp cocoa powder sifted
- 1 tsp pure vanilla extract
- 2 Tablespoons milk almond milk works
- 1/8 tsp salt
- 2 teaspoons peppermint extract
- 8-10 ounces chocolate chips optional; also can mix in Hershey's Mint Kisses or other mint chips; reserve some chips for the top
- 2-3 Tablespoons maple syrup or agave or other sweetener
Instructions
- Set aside some of the chocolate if you want it for the top or mixed in. Melt the bulk of the chocolate.
- Add all of the other ingredients into a food processor or blender and pulse until very smooth.
- Scoop it into a prepared pie crust; it will be very thick. Place in fridge for several hours to set.
- Pie will keep perfectly well in fridge, covered, for up to a week.
OM NOM NOM!
Take a Listen
A few years ago, I published a story called “La Rosa Still in Bloom” in the Sidekicks & Minions issue of Crossed Genres; it’s a different sort of post-apocalyptic tale, with an older, disabled Latina heroine who used to be a vigilante hero on the streets of Los Angeles. I’m delighted to announce that the story is now available in audio and print over at Comets and Criminals. The reader is Catherine Smith, and she does a wonderful job.
This is actually the first in a series of podcasts that will be available in the next while. I have works forthcoming in Toasted Cake, Cast of Wonders, and Escape Pod!
Read MoreSunday Quote thinks about potatoes?
“Forget grammar and think about potatoes.”
~Gertrude Stein
(Yes, a real quote. Have fun interpreting this one.)
Read MoreHello, August
It’s August. That means I can now say my book is coming out next month.
[Gif dedicated to my friend Sara.]
Last weekend we did a family trip to visit my in-laws in Arkansas. Good times were had. Possum Pie was eaten. There was frolicking in Little Rock and Eureka Springs. Critter was inducted into the world of Geo-caching. I made a little progress on my sequel revisions, and fully dived into work upon our return home. Have I mentioned recently how much I love this book? Well, I love this book. The Clockwork Crown is fun to read and it’s fun to edit.
In short story news, “Degrees of Starvation” was published at Every Day Fiction. The FAE anthology is also now available from Amazon and Barnes & Noble as well as directly from World Weaver Press.
With a month and a half until The Clockwork Dagger‘s book release, expect a lot more talk on that subject. Blog tours and giveaways and glee beyond human comprehension, and CAKE! That’s right, September’s Bready or Not features will be all about cake.
I’m just a wee bit excited, and not just about cake.
