This decadently rich chocolate pie recipe has an ingredient that that is going to surprise many of you! When I told my trainer, Mr. Strong...

...about this pie, he was extremely skeptical because that surprise ingredient is “silken tofu”. Having never tried tofu, Mr Strong had no idea what to expect and was very hesitant to give it a try. When he tasted it and then asked how to make it, I knew we had a winning dessert!

Tofu comes in different consistencies. If you have never bought tofu before, it is essential for this recipe to buy the “silken” tofu (which is also used to make delicious smoothies!) Look for the word “silken” on the packaging.

The filling for this pie is all made in a blender. You will need:

• 16 ounces of semi-sweet chocolate chips, melted
• 1/3 cup of coffee liqueur (Khalua) or strong black coffee)
• 1 block of silken tofu
• 1 teaspoon of vanilla extract
• 1 tablespoon of honey

You will also need a 9-inch graham cracker pie crust (or 8-10 mini size) which you can make yourself or buy pre-made.

I recommend using semi-sweet chocolate chips, although you could use just about any chocolate you prefer. The chips are more economical than buying a premium chocolate bar. (Use semi-sweet chocolate or a combination of bitter sweet (4 ounces) and semi-sweet (12 ounces).

Put the chocolate bits into a microwave safe bowl.

Microwave the chocolate, for about 1 minute and 30 seconds. Give it a stir. If it’s not smooth and melted, zap it again, in 15 second increments, until it’s completely melted.

Meanwhile, cut out a small corner of the silken tofu container and drain off the excess fluid - only about 2-3 Tablespoons.

Measure out the coffee liqueur (Khalua), honey and the vanilla.

Now, put the tofu, coffee liqueur, vanilla extract and honey into a blender:

Mix this all together on medium speed for about 20 seconds

Add the melted chocolate…

to the blender…

and mix that in as well, on medium, for an additional 30 seconds.

With a silicone spatula, scrape down the insides of the blender.

And give it one more whirl, on medium for about 20 seconds, until everything is totally blended and smooth.

Pour the chocolate mixture into a 9-inch graham cracker crust...

or 8-10 mini crusts.

Put the pie (or mini pies!) in the refrigerator for about 1-to-2 hours to set.

A tart pan with a removable bottom also works beautifully with this recipe.

Pour the filling into the prepared crust.

And refrigerate the tart until it’s firm. To serve it, balance the tart on a large can. The rim drops down very easily.

Then just put it on a serving dish and dig in!

Of course you could always just forget about a crust and pour this fudgy filling straight into a beautiful stemmed glass and eat it as is!

Enjoy!

You can view and print this recipe here.

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