A Healthy Dessert?!?
I have been extremely excited to share today’s post with you!
Because today’s post contains DESSERT 🙂 I know I know… we agreed on no desserts during our healthy-eating month. But this dessert is the exception. This dessert is chock-full of protein, fiber, antioxidants, and healthy fats. This dessert has little to no added sugar! This dessert is basically magical!
I know it seems too good to be true, but believe it. And we have Katie to thank! Katie from the famous healthy dessert blog, Chocolate-Covered Katie. If you’ve never heard of it, you must pop over there! This girl rocks! She has given hundreds of delicious desserts a healthy makeover on her blog… classics like Lemon Bars and Chocolate Pie, and inventive things like Cookie Dough Dip and copycat Reese’s Peanut Butter Cups. I am newly addicted to her recipes.
I tested out her scrumptious chocolate fudge pie (pictured above) for a Thanksgiving potluck and I couldn’t believe how yummy and easy it was. And it’s made with… wait for it… TOFU!
I couldn’t resist a few bites of the leftovers today after breakfast.
You’d never guess these recipes were healthy just by tasting them… but Katie does a great job substituting healthy ingredients for unhealthy ones. She sweetens with dates, stevia, and other natural sweeteners. And she achieves amazing textures through the use of beans, tofu, and other protein-packed ingredients. I’m truly floored. I hope I’ve communicated that effectively.
Trust me, don’t knock it til you try it. Who wouldn’t rather ingest a 250-calorie dessert if it tasted just as delicious and indulgent as a 700-calorie one? Heck, with desserts like this in my arsenal, I could take this healthy eating thing longer than a month!
Here is the recipe I slightly adapted for her delicious and healthy chocolate fudge pie. It couldn’t be easier!
Chocolate Fudge Pie
- 1 store-bought or homemade graham cracker crust (chocolate graham crust works well too!)
- 12.3 oz tofu (I used Nasoya brand “soft” tofu and really liked the finished texture of the pie filling. If you cannot find “soft”, then silken or firm will work but do not get “extra firm.”) *Additional Note- 12.3 oz. is NOT the entire package.
- 1 tsp cocoa powder
- 1 tsp pure vanilla extract
- 2 tablespoons milk of choice (omit if using “silken” tofu)
- scant 1/4 tsp salt
- 8 to 10 oz chocolate chips (a little over 1 and 1/3 C. or more)
- 1 T. Coconut Oil (melt with chocolate chips)
- 2-3 tablespoons agave or 1/8 tsp stevia, or equivalent amount of other sweetener (2-3 packets Splenda for you Splenda users.)
- optional: extracts, flavorings, or liqueurs
Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until super-smooth. Pour into pie crust. Refrigerate 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.)
-Note that 12.3 oz. is NOT the entire package of tofu.
– I think it would work equally well to throw your tofu into a blender, blend til smooth… then transfer to a mixing bowl, add all the other ingredients and use a hand mixer to blend them. And I will probably do this the next time I make this pie because it was really hard to clean the melted chocolate chips off my blender.
-I whipped up some fresh whipped cream to serve with this and it was deeeee-licious. 1 1/2 cups heavy cream + 2 T. sugar is all you need! Just whisk or mix with a hand mixer til it’s as fluffy as you like, then generously plop it onto the pie and dust with cocoa powder if desired.
Enjoy this guys! I’ll be making it long after healthy-eating month is over. It’s that good!
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