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Chocolate Bar Pie

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I’m thinking of starting a new blog.

chocolate mousse pie

The blog will be called: I love Chocolate Pies.

It’ll focus solely on variations of my Ultimate Chocolate Fudge Pie.

I’m pretty sure that chocolate pie is my favorite recipe on the entire blog. There’s just one problem: I love the pie so much that I keep making more and more, which caused me to completely run out of chocolate chips. So yesterday, I had to get creative. Luckily, there’s always some form of chocolate lurking in my pantry.

vegan chocolate pie

Searching for a chocolate-chip replacement, I found: Whole Foods’ mini dark chocolate chunks, an 88% chocolate Endangered Species chocolate bar, Ghirardelli 100% chocolate discs, and an Endangered Species chocolate-raspberry bar. So I threw all of these into my pie. Here’s a modified recipe:

Chocolate Bar Pie

Print This Recipe 5/5
5/51

Ingredients

  • 1 (12.3-oz) package silken or firm tofu (Mori-Nu is recommended for best taste)
  • 1 tsp cocoa powder
  • 2 1/2 chocolate bars, in the flavor of your choice (3-oz bars) (or 1 and 1/3c chocolate chips)
  • 1 tsp pure vanilla extract
  • 2 tbsp milk of choice
  • scant 1/8 tsp salt
  • 2-3 tbsp pure maple syrup, agave or other sweetener

Instructions

Break up the chocolate bars, and melt (either on the stove or in the microwave). Then throw everything into a food processor and blend until super-smooth. Pour into a pie crust if desired. (I hate pie crust and therefore usually keep it crustless.) Fridge 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.) Have fun trying out different-flavored chocolate bars!

*View Chocolate Bar Pie Nutrition Facts*

milk chocolate pie

Above, topped with my favorite Coconut Cool Whip.

P.S. Thanks to all who now follow me on Pinterest!

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Eric Jaffa says:

    Did you make it with pie crust for those pictures even though you “hate pie crust and therefore usually keep it crustless”?

    1. I used silken tofu this time. If you use silken tofu, it needs a crust or needs to be eaten like mousse. (I just ate around the crust.)

      1. Eric Jaffa says:

        What happened to the crust on your plate afterwards?

  2. Kim says:

    Katie! Katie! Katie!!! I don’t know you at all, and I don’t want you to think I am a weirdo, but if I was anywhere near you, I would hug you!! This looks amazing!! I can’ wait to get off work. I’m going straight to the grocery store, buy these items and make this pie. I can’t tell you how wonderful it is to be able to COMPLETELY indulge my chocolate craving without any feelings of guilt or without totally wrecking my efforts to eat healthier.

    Thank you!! Thank you!! Thank you for your blog!! Please stay with it…keep on blogging!!! You are a wonder!!
    ka

    1. Can I hug you right back??? What, I’m not allowed to be a weirdo too? 😉

      Sending you lots and lots (and lots) of chocolate hugs!

  3. Amber K says:

    I actually just used up all of the Enjoy Life chips I have in the house and the only thing I have left is cocoa powder, lol!

  4. For a minute I thought you were being serious about the new blog! haha
    It does look really amazing, I might have to make that before I leave 🙂

    1. Oh but I WAS being serious. 😉 What, it wouldn’t be a good idea? A blog all about chocolate pie? I’d read one of those for sure! (Hehe yeah I was kidding… but still, it sounds like a delicious blog idea.)

  5. MANDEE says:

    hey! do you think i could use plain greek yogurt instead of the silken tofu?

      1. I often use Greek yogurt as a replacement for silken tofu – works wonders 🙂 Just be careful of how much you use compared to tofu as Greek yogurt can have a strong taste. 🙂

  6. YUM. THis is what I am making tonight now 🙂

  7. Omigosh this looks so yummy! I really have to try using tofu in a pie- it’s such an interesting idea! I like how fluffy and this delicious this looks! And how great that you were able to make something this delicious from the assortment of chocolate bars you had around! YUM!

  8. When I don’t have a dark chocolate bar waning in my freezer I feel incomplete. Right now it’s a lindt 90%, and I also usually have a box of bakers unsweetened, but I opted out this week to save a bit of money- those are expensive!

  9. Janet Miller says:

    A quick glance at any of your Blog photo’s gets me in the mood to stir up something chocolatey. A staple of anyones kitchen, Chocolate is a neccesity of life. :o)

  10. Jen says:

    Of course there is chocolate lurking in my pantry! Actually, it’s lurking in my fridge. I like to prevent my chocolate bars from getting melty on warm days. Must protect chocolate.

  11. There is ALWAYS chocolate lurking my pantry! 🙂 Your pie looks delish!

  12. Synne says:

    just wondering what you used as pie crust for the pictures, and also I have to say that if you ever stop blogging eating chocolate will never be the same!

    1. LOL I don’t actually have a pie crust recipe (I never bothered to make one up, because I don’t like crust). So this was store-bought–oreo. It’s vegan, though :).

  13. Alex@Spoonful of Sugar Free says:

    There is ALWAYS chocolate in my pantry-unsweetened, that is. Whenever I start getting low, I buy some, so there is a constant supply in my cupboard. Right now I have a few Baker’s Unsweetened Chocolate bars, extra dark Hershey’s cocoa powder, and some raw cacao nibs.

    1. Alexa – I can’t eat sugar either so I was wondering about your Unsweetened Chocolate bars from Baker’s. Are they a really high percentage of cocoa or are they literally unsweetened?? I can pretty much cope with anything over 70% but I usually buy 85% myself. Wanted to know if this was something different though. Thanks!

      1. Hey Anna!
        The Bakers bars ARE 100% cocoa and completely unsweetened. Some other good unsweetened bars are Ghirardelli or Dagoba… Ghirardelli even makes discs, which I sometimes use in place of chocolate chips!

      2. Alex@Spoonful of Sugar Free says:

        Yes, Like Katie said, they are 100% chocolate and unsweetened. I love them. It takes a bit to get used to. Just roll it around in your mouth and really taste the flavor-you’ll never go back to sweetened chocolate again.

        1. Thanks to you both! And Katie, shock horror when I realized you weren’t on my blogroll. Horrible omission on my part – corrected now :). And you’re welcome about Pinterest. They just look so darn good, your pics were made for Pinterest! xx

  14. Aine @ Something to Chew Over says:

    This looks so good! 🙂

    I’m actually a bit low on chocolate – just a few squares of 70% and some cocoa powder.

  15. Holly @ The Runny Egg says:

    There isn’t as much chocolate as I wish there was! I have some Baker’s chocolate and that is about it! Usually I have a few bags of choc chips but I must have eaten them all, oops!

  16. Lenna says:

    Currently there´s only one small lonely chocolate bar in my pantry (well, it wasn´t that small in the morning, but then snack times hit two or three times :). I need to go shopping and stock up!

  17. Geez, I was going to make a tofu sandwich from JL’s blog, but I read this afterwards, and I’m screwed. Hmmmmmm

    SWEET!

  18. I want to give this a whirl SOOOO bad! ….I always have chocolate somewhere within 10 feet of me. Only wish I were kidding. (or maybe not… 🙂 ) Purse, pantry, desk, car. You name it, it’s there!

  19. Faith @ For the Health of It says:

    My chocolate stash is dwindled so badly right now! I usually have several bars in my freezer, choc chips in the cupboard and a few chocolate candies in my snack drawer, but it’s been a definitely chocolate-needy week so I’m down to just some lone cocoa powder!

  20. Katherine says:

    Hmm…let’s do a chocolate rundown here…chocolate almond milk in the fridge, Dark Chocolate Dreams and Special Dark cocoa powder on my shelves (next to Heavenly Cocoa granola), and the remainder of a dark chocolate mint bar in my drawers. I also have an 85% dark bar and a Mexican-spiced dark chocolate bar waiting for me when I finish those.

    Oh man, cinnamon-chai spiced chocolate pie would be delicious!

    1. Woah, hold the phone. I will be right over ;).

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