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!
