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Today I am writing to you from bright and sunny Florida, where it feels a little less like Christmas time and a lot more like summer 🙂 But since it is indeed still Christmas, I thought I’d share with you another healthier dessert that you can make this weekend or with your Christmas and Holidays meals.
This one has a secret ingredient, much like the Power Protein Frosting – the protein makes it a little healthier AND along with the chocolate flavor, it keeps you satisfied even as a meal.
The secret: organic tofu. It gets creamy, smooth, and blends in perfectly with the chocolate to make the perfect fudge pie.
Chocolate Fudge Pie
The Crust:
1.5 cups your flour of choice – I used a gluten-free mix, but any kind will work
1/2 cup vegan butter at room temp
5 tbsp cold water
Mix flour and butter together with your hands, breaking apart the butter to incorporate. Add in water and knead until dough forms. Make into a ball and place in the fridge for an hour. After an hour take it out of the fridge, press or roll it out to make it a little flatter. Then press it into you pan.
Filling:
1 package silken tofu (in water), drained and pressed
2 tbsp coconut oil
12 oz chocolate chips, melted (dark and vegan if possible)
¼ cocoa powder
2 tsp vanilla extract
1/4 cup maple syrup
pinch of sea salt
5 tbsp almond milk
Drain and press tofu for at least an hour. Melt the chocolate chips n a double boiler. Add tofu, coconut oil, vanilla, salt, maple syrup, and cocoa powder together in a food processor or high speed blender. Blend until smooth and add in chocolate chips and almond milk. Blend again until smooth.
Pour into your pie crust. Refrigerate for an hour or until firm. Serve it up and enjoy!
Peace and Love,
Jessi
