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Chocolate Tofu Pie















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


Graham cracker crust
10 each graham crackers/wafers
¼ cup margarine
(or 1/4 c applesauce, or enough water to moisten)
1 cup semi-sweet chocolate
or carob chips, null, null
1 pound silken tofu
or soft, lowfat
¼ cup milk
skim or soy milk
cup honey
1 tablespoon vanilla extract


Preheat oven to 350℉ (180℃).

Pulverize the graham crackers in blender or food processor until finely ground.

Add the margarine to the container, and process until well integrated with the graham cracker crumbs.

Press the mixture into the bottom and up the sides of a 9 inch pie pan.

Melt the chocolate or carob chips with 2 tablespoon of water in a heavy saucepan or double boiler.

Combine the tofu with the melted chips and remaining ingredients in blender or food processor.

Process until velvety smooth.

Pour into the pie crust and bake for 30 to 35 minutes, or until the filling is firm and the crust is golden.

Serve at room temperature or chilled.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 56235% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 628mg 26%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 10%
Sugars g
Protein 22g
Vitamin A 11% Vitamin C 0%
Calcium 11% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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