Chocolate Silken Tofu Pie
For many people, the first ingredient they think of as a main component of a creamy, custardy French Silk-like pie may not necessarily be tofu! But if you love deep, dark, rich chocolate pudding pie with a crunchy chocolate cookie crust, this Chocolate Tofu Silken Tofu Pie will blow your mind!
Grateful to the CBS show, The Doctors for featuring this recipe and giving me an opportunity to come on the show and help dispel some of the myths and misconceptions that continue to circulate about soy and tofu.
Unfortunately, many people (including my dad) think they don’t like tofu and refuse to eat it for a variety of reasons, but I think this is mainly due to still-circulating myths and misinformation about soy foods and a lack of understanding about the different types of tofu and how to prepare and flavor them.
Tofu has actually been around for thousands of years! It’s a soybean curd made by pressing condensed soy milk into blocks in a way that is similar to the process of making dairy cheese. Tofu comes in a variety of textures & different levels of firmness. How long it’s pressed affects the firmness of the finished product; the longer it's pressed, the more liquid is released, the more firm the tofu.
Block tofu is pressed for longer so that it retains shape and firmness and it has fluffy curds that give it texture. It comes in soft, medium, firm, extra firm and super firm. I don’t recommend using block tofu for this recipe, because you won’t get that dreamy, silky texture in the chocolate filling.
Silken tofu is has a more custard-like texture because it is made with a denser soy milk and not pressed. I love using it as a dairy-free source of plant-based protein in smoothies, creamy desserts, sauces, casseroles, and dips.
Unlike some plant proteins, the protein in soy is a complete protein, meaning that it contains all nine essential amino acids. It also offers a good amount of fiber, potassium, calcium, iron, magnesium, B vitamins, and isoflavones.
What may cause some of the confusion about soy (and also what it makes so special) is its high concentration of isoflavones, which are a type of plant estrogen, called phytoestrogens). These compounds have a chemical structure similar to that of human estrogen and can bind to human estrogen receptors, but with much weaker and often beneficial effects.
Current evidence indicates that not only is it safe for women who have had breast cancer or who are at risk for breast cancer to eat soy foods, higher dietary intakes of soy protein earlier on in life are associated with a lower risk of breast cancer later on in life. While fears continue to circulate around soy that it causes breast cancer, dementia, thyroid problems, as well as changes in testosterone levels and the development of breast tissue in men – but the body of scientific research about soy does not support these claims.
We eat a lot of soy in my home in forms including tofu, edamame, tempeh, and soy milk. This dessert is a newer favorite for us that I hope you’ll enjoy too! Chocolate SIlken Tofu Pie is a great option for those who are dairy-free - just be sure to check the food label for dairy-free chocolate wafers when you’re getting ready to make the pie crust.
Look for dairy-free chocolate chips when you’re buying semi-sweet chocolate for the filling if you’re avoiding cow’s milk, and know that 1/2 cup of melted coconut oil works well as a dairy-free substitute for the butter in the crust. I love melting the chocolate chips in a double boiler so that the texture is evenly melted and smooth, although a microwave works just fine as well.
Lastly, when you add the crust mixture into the pie plate to form the crust, it takes a few minutes to press it firmly onto both the floor of the plate and up the sides, but the end result it worth it!
If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!
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Chocolate Silken Tofu Pie Recipe
Chocolate Silken Tofu Pie
Ingredients
- 2 cups (9 ounces) chocolate wafer cookies (crushed or ground in a food processor, reserve 1-2 tablespoons for pie topping)
- 1/4 cup granulated sugar
- 1/2 cup butter (melted, for dairy-free - use ½ cup coconut oil, melted)
- 1 package (16 ounces) firm silken tofu (be sure to use silken, not block tofu)
- 1 1/2 cups (9 ounces) semi-sweet chocolate chips (melted, if dairy-free - use non-dairy chocolate chips)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
Instructions
- Preheat the oven to 350°F.
- Set aside 1-2 tablespoons of the ground chocolate wafers for topping. In a medium bowl, add the crust ingredients and mix until well combined and moistened throughout.
- Press the dough into a 9-inch pie plate evenly along the bottom and up the sides and bake for 10 minutes. Remove from heat and set aside to cool.
- In a high-speed blender, combine all filling ingredients and blend.
- When the crust is cooled, pour the filling into the crust and refrigerate for a minimum of 2 hours.
- Remove from refrigerator, garnish the top with a sprinkle of reserved ground wafers, cut into slices, and serve cold.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories
478Fat
26Sat. Fat
14Carbs
58Fiber
4Net carbs
54Sugar
37Protein
5Sodium
408Cholesterol
27
