Tuesday, October 30, 2012

Chocolate Fudge Pie

Each month at my office, we have a staff lunch in our department. We have split in to two teams, and each month, one team cooks, and the other team cleans and vice versa.

This month, it's my turn to cook.

Our lunch also happens to fall on Halloween this month!

The invite I created to email around the office.

I decided that since it's Halloween, I'd like to trick my co-workers. Enter this chocolate fudge pie:

It's secretly healthy! Can you guess the main ingredient?


They'll never know...... :)

Recipe via Chocolate Covered Katie

Chocolate Fudge Pie

2 packets of firm Tofu
1 tsp cocoa powder
1 tsp pure vanilla extract
2 tablespoons milk of choice
scant 1/8 tsp salt
8-10 oz chocolate chips (a bit over 1 1/3 c or more)
2-3 tablespoons agave or other sweetener
Melt the chocolate (either on the stove or in the microwave), then throw everything (except optional ingredients) into a food processor and blend until super-smooth. Pour into a prepared pie crust, or serve in bowls. 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.)

I used the following recipe for the crust (also from CCK)

Pie Crust

1 tbsp cocoa powder (or cacao powder)

1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
1/2 cup shredded coconut (unsweetened) (See nutrition link below, for substitution notes.)
20 pitted dates
Combine all ingredients in a food processor and blend. Transfer to your pie dish and press in to the pan. Pour your filling on top - simple as that!

I melted some dark chocolate and put it in a zip lock bag and piped on the spiders web. So easy!