Chocolate Silken Tofu Pie

Recipe by Teresa Dotson, RD, CDN


14 oz silken tofu block, drained (squeeze out all liquid)
6 oz chocolate chips (Hershey extra dark or semi-sweet)
1/3 cup coffee
½ cup unsweetened baking cocoa
½ cup sugar substitute (Splenda, truvia, ideal)
1 tsp vanilla or almond extract
1 package of low-fat graham crackers

  1. In the bowl of a food processor fitted with a steel blade or large mixing bowl, place well-drained tofu and vanilla or almond extract.
  2. Blend/beat until very smooth. Scrape sides with rubber scraper and blend/beat again.
  3. In small saucepan heat coffee, cocoa, sugar sub and stir over low heat until dissolved.
  4. Continue to stir and gradually add chips until smooth and melted.
  5. Add chocolate mixture to the food processor or bowl and process until well blended.
  6. Line sides and bottom of 8X8 inch baking dish with graham crackers.
  7. Pour mixture over graham crackers.
  8. Chill 2 hours before serving.
  9. Cut into 3X3 squares and serve and enjoy!

Screen Shot 2015-09-30 at 10.11.00 AM