My contribution to Thanksgiving dinner was this "healthier" chocolate fudge pie from my sister, Alice. It has a secret ingredient that you wouldn't think would work but it does! No one believes that it has tofu in it. It's silky and smooth and delicious. You don't have to make it in a pie crust if you want it to be even healthier. Alice served hers sans crust and her kids gobbled it up! I served mine in a pie crust though and topped it with Lite Truwhip for the special occasion.
12 ounces medium-firm tofu*
1 teaspoon cocoa powder (dutch-process preferred)
1 teaspoon vanilla
2 Tablespoons almond milk (or regular milk if you want to use that)
1/8 teaspoon kosher salt
2 - 3 Tablespoons agave or honey
1/2 cup chopped pecans
Pie crust, optional
Melt the chocolate chips in a microwave safe bowl (stirring every 30 seconds) for about 1 1/2 minutes. Put all ingredients into a food processor (except pecans) and blend until really smooth. Pour into pie pan (over crust or without) and chill until firm - about 3 hours.
*You can use soft or firm tofu but I preferred the texture of the medium. It's just right.