Creamy Chocolate Fudge Pie

This rich and creamy plant-based chocolate pie features chocolate chips, tofu, and avocado!

Soon after we adopted a plant-based lifestyle, my husband and I invited some colleagues to dine with us in our home. I had never made a plant-based or vegan dessert before and I honestly had no idea where to start. Not just that, but our guests weren’t vegan and I desperately wanted their dessert to taste like a “regular” dessert. Looking back, this seems very silly. But at the time, I had no idea how delicious plant-based and vegan foods can be.

Trust me, I definitely know now. I mean, just look at this delicious Creamy Chocolate Fudge Pie.

So after googling a bit, I came across Alton Brown’s Moo-less Chocolate Pie that uses melted chocolate chips and silken tofu. I had never used tofu before but the recipe looked easy enough – simply place all of the ingredients in a high-speed blender for a minute, pour the filling into a prepared crust, and chill. Voila!

That first vegan dessert was absolutely delicious but a little dense (super thick). Over time, I have tried many other recipes that used nut butters or canned coconut milk in an attempt to get the allusive creamy consistency for a chocolate pie.

Fast forward a year or two. After adapting and tweaking my Chocolate Avocado Pudding Breakfast Bowl, it occurred to me that avocado may provide that luxuriously smooth and creamy factor I was seeking in my pie. You’ve got to admit, avocado is a pretty well-hidden treasure. Chocolate and avocado work extremely well together. Don’t you think so?

By using an avocado, I avoid any unwanted coconut flavor or peanut/almond/nut flavors. It’s also great for those who need to avoid nuts or coconuts. The best part? There is nothing to distract you from the 100% chocolate goodness. And when I crave chocolate, I want to enjoy pure unadulterated chocolate flavor.

So let’s take a moment to talk about the ingredients that normally aren’t associated with pie. When I inform someone who has eaten this pie that it contains tofu and avocado, they are very surprised. You see, these plant-based ingredients are true secret weapons – the tofu gives the pie its substance and the avocado lends to its indulgent creaminess.

And with the chocolate chips, cacao powder, and vanilla, I promise you can not tell either are in this Creamy Chocolate Fudge Pie. I pinky swear. As a true testament, I have served this to several friends, co-workers, and family members on many occasions – they all love it and ask for more – even after they find out what’s in it.

Besides, it’s summer time and avocados are in season. And it’s always a good idea to eat the fruits and vegetables when they’re in season. For one thing, they cost less because they’re more abundant. But they’re also fresher and tastier. Plus, they’re super good for our bodies. According to Healthline, nutrient-dense avocados contain 20 different vitamins and minerals. In a single 3.5-ounce (100-gram) serving (3), an avocado contains:

• Vitamin K: 26% of the daily value (DV)
• Folate: 20% of the DV
• Vitamin C: 17% of the DV
• Potassium: 14% of the DV
• Vitamin B5: 14% of the DV
• Vitamin B6: 13% of the DV
• Vitamin E: 10% of the DV

Avocados also contain small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin). (Healthline). True, avocados have more fat than most fruits, but that fat is 100% natural plant-based fat with oleic and omega-3 fatty acids and is not processed in any way. This actually allows our bodies to absorb more of the nutrients found in the avocado and the other foods we consumed during our meal.

Moreover, avocados are proven to decrease your cholesterol levels, which makes them heart-healthy to boot! They possess powerful antioxidants, fiber, and may help prevent cancer. (Healthline)

I used a Hass avocado since they’re widely available in my local grocery stores. It’s also the perfect size for most recipes, including this pie. Avocado is one of those fruits that is best eaten fresh. And yes, avocados are fruit, which is probably why it’s amazing in this Creamy Chocolate Fudge Pie.

This Creamy Chocolate Fudge Pie is super portable, too which makes it great for social dinners, potlucks, or even camping trips. And yes, I have taken this pie on a camping excursion – it was a huge hit! Just check out the evidence….

This year, I really wanted to serve my Creamy Chocolate Fudge Pie for the Fourth of July. There are a lot of reasons why, but mostly because my husband and I both enjoy chocolate a great deal and this pie fits the bill. Besides, this Creamy Chocolate Fudge Pie is simple, quick, and doesn’t require very many ingredients. And it’s cool and refreshing on a hot summer’s day.

More importantly, this pie is wholesome, nutritious, and 100% plant-based. It can be made gluten-free by using a gluten-free pie crust and is naturally nut-free. And even better, you probably already have these ingredients in your refrigerator or pantry. Besides, I figured you might like to enjoy this Creamy Chocolate Fudge Pie, too.

This is such a good Creamy Chocolate Fudge Pie. I mean, it has all of the components of a really good pie. Namely, it is

• rich
• decadent
• thick
• super smooth
• creamy
• chocolatey
• fudgy
• (and secretly good for you!!)

You can get as simple or fancy as you want. You can make your own favorite pastry pie crust or use the convenience of a graham crust or nut crust. I prefer using a graham cracker crust – the creamy texture and crisp graham cracker crust work really well together. And it’s super easy – whether you make it yourself or use a commercially prepared graham cracker crust.

But this is phenomenal chilled in a freshly baked flaky pie crust, too. Any pie crust works. After all, Alton Brown uses chocolate sandwich cookies (AKA Oreos) in his crust.

But let’s be honest, this pie doesn’t actually require a pie crust at all – the Creamy Chocolate Fudge Pie filling is quite versatile. You can serve it in individual custard dishes, if you choose. So, if you’d prefer not to make or buy a pie crust, that’s perfectly fine. Think about it – it’s probably much healthier to omit the crust. And it can absolutely be served to guests as is. Just look at how pretty this Chocolate Fudge Cream is all on its own. Yes, I had to change the name temporarily since you probably shouldn’t call this a pie without the crust…. Simply serve it with fresh fruit and your guests will be dazzled with how rich and indulgent this chocolatey dessert is.

Don’t get me wrong. This pie doesn’t need to be fancy. But between you and me, it really does like dressing up with fresh fruit and coconut whipped cream. Fancy is it’s middle name.

This Creamy Chocolate Fudge Pie just needs a plate and a fork and it’s ready to go. Although, as you can see from the photos on this post, this pie does look very pretty and tastes amazing with fresh strawberries and coconut whipped cream.

It’s time to grab a fork – I’m so ready to dig into this Creamy Chocolate Fudge Pie…

Ingredients

• Pie crust*
• 12 ounces chocolate chips**
• 12 ounces silken firm tofu
• ¼ cup plant milk
• 1 hass avocado, peel and pit removed***
• 1 Tbsp cacao or cocoa powder (optional)
• 2-3 tsp vanilla

Instructions

1. Melt the chocolate chips.  If using a microwave, only use 30 second increments and stir after each segment to avoid scorching your chocolate chips.  I needed three segments totaling 90 seconds.  If using the stovetop, put a bowl over a steaming saucepan of water.  Whisk until melted and smooth.

1. In a high-speed blender or food processor, blend the tofu, milk, avocado, cacao (if using), and vanilla until completely smooth and creamy, about 1 minute.

1. Add the melted chocolate and blend until completely smooth and incorporated, about 1-2 minutes.

1. Pour the chocolate filling into the pie crust. 
2. Chill for at least 4 hours or overnight before serving.

Notes

* I like using graham cracker crusts for convenience and texture; but you can use any crust you want, including a nut crust, an Oreo crust, or a homemade flaky pie crust. You’re only limited by your imagination and your pantry.

* You can also omit the pie crust altogether. For special individual chocolate fudge trifles, you can pour the filling into small custard dishes.  I’ve also made this Chocolate Fudge Pie with a traditional baked pie shell. Check out the photo earlier in this post.

** I used dairy free semi-sweet (48%) chocolate chips; but you can use any chocolate chips you like.  You can also use a semi-sweet chocolate bar.  If your chocolate doesn’t contain any sweeteners, you may want to add a sweetener to taste.  I recommend using ¼ cup agave in leu of the plant milk since its fairly neutral and won’t change the consistency of the pie.

*** I used a Hass avocado. Feel free to use a larger avocado, but you will only need a portion (about 1 cup), to be similar to the size of a Hass avocado.