Chocolate Orange Tofu Pie Recipes

CHOCOLATE MOUSSE PIE

Steps:

• Crust: Blitz graham crackers, halved dates, and butter in a food processor until evenly mixed and crumbly. Lightly grease an 8 or 9 inch pie pan*, then press crust mixture into the bottom and up the sides.
• Filling: Wipe clean the food processor then blitz tofu, cocoa powder, sweetener, and vanilla until smooth.
• Melt Chocolate: Melt chocolate using a double boiler. If you do not have one, place chocolate in a small saucepan. In a large saucepan, bring water to a boil. Hold small saucepan over boiling water for about 30 seconds, stirring constantly, until chocolate has melted.
• Chocolate Explosion: With food processor running, slowly pour melted chocolate into tofu mixture.
• Refrigerate: Pour filling into crust and even out the top with a spoon. Cover and place in fridge for 2 to 3 hours, until firm. Serve with whipped cream and fresh berries.

EASY CHOCOLATE TOFU PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
• Bake in preheated oven for 25 minutes.
• Refrigerate for 1 hour before serving.

CHOCOLATE-ORANGE TOFU PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, using an electric mixer or stand mixer, whip the cream cheese and tofu until smooth. Add the cocoa powder, sugar, vanilla, coffee liqueur, orange oil, honey, and vinegar; beat until smooth. Fold in half of the chocolate chips, then pour the batter into the pie shell, sprinkle with the remaining chocolate chips.
• Bake in preheated oven until set, about 25 minutes. Cool to room temperature and then refrigerate until cold before serving, at least 4 hours.

ORANGE CHOCOLATE PIE

Steps:

• In a microwave-safe bowl, heat chocolate chips and milk on high for 1-2 minutes, checking and stirring every 30 seconds, until melted and smooth.
• Beat in cream cheese and orange zest until smooth.
• Let cool.
• Whip cream until stiff. Fold into chocolate mixture.
• Spoon into prepared crust.
• Chill. (Can be frozen but you'll have to give it time to defrost so you can cut it.).

TOFU CHOCOLATE PIE

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a blender or food processor, combine the tofu, honey and extracts. Cover and process until smooth. Add melted chocolate; cover and process until blended., Transfer to pie shell. Cover and refrigerate for at least 2 hours. Garnish with whipped cream and strawberries if desired.

TOFU CHOCOLATE PIE

Steps:

• Make crust if needed by crushing graham crackers until fine and adding sugar and butter.
• Press into a 9" pie pan and bake at 350F for 10 minutes. (This makes 1 crust).
• Process tofu in blender or cuisinart until completely smooth (if you use a blender this may need to be done in more than one batch).
• Melt chocolate chips. Add to tofu along with honey and flavourings. Pour into crust and refrigerate for at least 4 hours, or until completely firm.
• It can also be frozen, if you like.

CHOCOLATE TOFU MOUSSE PIE

Steps:

• Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
• Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
• Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CHOCOLATE TOFU PIE

Steps:

• Pre-bake a 9-inch pie shell. Set aside to cool.
• Thoroughly drain the tofu.
• Melt the chocolate chips in the microwave. There should be directions on the package. I melted mine for 45 seconds, then stir and continue in 15-20 second intervals until melted.
• Put tofu into food processor and pulse until creamy. Scrape down sides and add the salt and vanilla. Pulse another moment or two.
• Add the melted chocolate to the tofu and pulse until mixed. Scrape down the sides of the bowl again and continue to pulse until thoroughly combined and creamy.
• Pour the chocolate filling into the cooled pie crust.
• Whip the cream with the 2 tablespoons of powdered sugar until fairly stiff but not overmixed. Dollop the whipped cream onto the pie.
• Use a vegetable peeler to shave some dark chocolate. I used a 70% Cocoa bar. Sprinkle shavings on top of the pie.
• Store the Chocolate Tofu Pie in the refrigerator.

CHOCOLATE-ORANGE TOFU PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, using an electric mixer or stand mixer, whip the cream cheese and tofu until smooth. Add the cocoa powder, sugar, vanilla, coffee liqueur, orange oil, honey, and vinegar; beat until smooth. Fold in half of the chocolate chips, then pour the batter into the pie shell, sprinkle with the remaining chocolate chips.
• Bake in preheated oven until set, about 25 minutes. Cool to room temperature and then refrigerate until cold before serving, at least 4 hours.

CHOCOLATE-ORANGE TOFU PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, using an electric mixer or stand mixer, whip the cream cheese and tofu until smooth. Add the cocoa powder, sugar, vanilla, coffee liqueur, orange oil, honey, and vinegar; beat until smooth. Fold in half of the chocolate chips, then pour the batter into the pie shell, sprinkle with the remaining chocolate chips.
• Bake in preheated oven until set, about 25 minutes. Cool to room temperature and then refrigerate until cold before serving, at least 4 hours.