Today is the last Sunday before the Nativity. That means we’ll be eating cookies and singing Christmas carols during coffee hour after the Liturgy this morning. That sounds wonderful, except for one thing: cookies aren’t part of an anti-inflammatory diet. Not even Lenten cookies. So I’m going to bring tofu chocolate pie bars, based on my favorite chocolate pie recipe.

I’ll admit that I don’t usually call it a tofu chocolate pie. I usually call it The Most Amazing Chocolate Pie Ever, because that’s what my daughter Mary Elizabeth called it when she gave me the recipe. If you don’t tell anyone it’s made with tofu, they’ll never know.

The pie filling has two ingredients: A pound of chocolate and a pound of tofu. That’s it. It couldn’t be any easier.

If you want to make it as easy as possible, you can use a commercial graham cracker crust. If you need a gluten-free crust, or if you just want to make this pie even richer and more decadent than it already is, make a pecan crust. If you need a gluten-free and nut-free crust, use unsweetened dried shredded coconut instead of the graham cracker crumbs in your favorite graham cracker crust recipe.

For coffee hour today, I made a recipe-and-a-half of crust, and a single recipe of filling, and made it in my 9-inch square spring-form pan. I can cut it into more servings that way. If you use a springform pan, you’ll want to line the pan with waxed paper.

Here’s the recipe.

Tofu Chocolate Pie: The Most Amazing Chocolate Pie Ever

Pecan Crust

2 c. pecan meal*
3 T butter or palm oil shortening
1 T sugar
Mix and press into pie tin. Bake @ 350 for 10 min. Cool completely.

* Use a sharp, fine grater, like the Microplane rotary grater, to grind pecans into pecan meal. If you use a food processor, you’re likely to get pecan butter instead of pecan meal.


1 lb silken tofu
1 lb chocolate
I usually use 12 ounces of bittersweet chocolate (about 85% cacao) and 4 ounces of semisweet chocolate (about 50% cacao). You can vary the percentages if you like. This time, I used 6 ounces of unsweetened 100% chocolate and 10 ounces of semisweet chocolate, because that’s what I had on hand. If you want the chocolate filling to be a little softer and less intense, use more semisweet chocolate. Just, whatever you do, don’t use milk chocolate.

Melt the chocolate in the microwave. You don’t want to overheat the chocolate, so zap it for one minute at a time. Stir at the end of each minute. When the chocolate is mostly melted, but still lumpy, let it finish melting from its own heat.

Transfer 1/3 of the chocolate to a blender. Add 1/3 of the tofu. Blend. Add another 1/3 of the chocolate and tofu. Blend again. Add the remaining chocolate and tofu. Blend until completely smooth and even, like a thick pudding. Pour into the crust.

Refrigerate at least two hours. It’s better if you can refrigerate it overnight.

Serves 16.

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Charlotte Riggle, author of Catherine's Pascha and The Saint Nicholas Day Snow
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