Continuing with my June of Chocolate, today’s dessert is an example of one of my attempts with tofu. If you’re ready to give tofu a try or are a seasoned veteran tofu eater, give this one a whirl when you can splurge a little.
Mint Chocolate Fudge Tofu Pie http://chocolatecoveredkatie.com/2012/03/14/mint-chocolate-fudge-pie/
- 3 oz pack tofu–MoriNu silk/firm best
- 1 tsp cocoa powder
- 1 tsp pure vanilla extract
- 2 Tbsp almond milk
- scant 1/8 tsp salt
- 1/8 to 1/4 tsp pure peppermint extract (start with 1/8 and add more if desired)
- 8 oz sugar-free chocolate chips
- 2-3 Tbsp sugar-free syrup
Melt chocolate (either on the stove or in the microwave), then throw everything (into a food processor and blend until super-smooth. Pour into a prepared pie crust, if approved, or serve in bowls. Fridge until chilled. This gets firmer and firmer, the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken.)
The chocolate chips in this, even being sugar free, add a ton of calories (8 oz bag = 1,050) and other less desirable “extras” so be sure to only use this recipe as a splurge in moderation or take to a pitch-in with other adventurous eaters. Feel free to halve the recipe. A lower-calorie suggestion would be to sub all or some of the chips with Walden Farms Chocolate Syrup. If you’ve not tried WF products, be wary – they can be sickeningly, artificially sweet so I only remotely like a few of the products, and I couldn’t just eat them on their own. I don’t normally promote their use; however, the chocolate syrup might be a great sub in this recipe.
Tofu counts on the plan as protein and/or veggie, so as a veggie, this could be added anywhere. The only concern is the sugar-free chips to use in moderation (small slice/scoop!) but if you use Walden Farms, they add no calories. Feast with mint, feast with tofu, and as always…FEAST ON!!!
~Coach Lauren
