Recipe: Chocolate Tofu Pie

Tofu in pie? It sounds weird, I know, but trust me when I say it’s wonderful.


  1. 1 3/4 cup chocolate wafer cookies (or chocolate graham crackers), crushed
  2. 1/3 cup coconut oil
  3. 1/4 cup and 2 tablespoons cocoa powder
  4. 12.3 ounces (1 package) tofu, drained and blotted dry
  5. 1/2 cup soy milk, unsweetened preferred
  6. 1 teaspoon vanilla extract
  7. 1 1/2 cups semi-sweet chocolate chips
  8. 1/8 teaspoon salt


  1. Preheat oven to 350 degrees.
  2. Using a mortar and pestle, mash chocolate wafer cookies. Combine cookie crumbs with coconut oil and two tablespoons of cocoa powder. Press into the bottom and up the sides of a 9 inch pie pan, making sure the crust is spread evenly.
  3. Bake for 18-20 minutes and then cool for at least an hour.
  4. Melt chocolate chips either atop the stove or in the microwave. If you are microwaving the chips, do so in 1/6 cup or less increments and microwave no longer than ten seconds to avoid burning. For the stovetop approach, simmer water in a sauce pan and place a metal bowl on top of it; melt the chips in said bowl, stirring often with a spatula.
  5. In a food processor or blender, combine chocolate, tofu, salt, vanilla, cocoa powder, and soy milk. Blend/pulse until thoroughly mixed. Pour into crusted pie pan.
  6. Refrigerate for at least 3 hours prior to serving. Garnish with whipped cream and berries if desired.

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