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Skinny Chocolate Raspberry Pie Cups

Most of the time, I’m not a very adventurous cook (or eater.)  I know what I like and tend to stick with dishes made with my preferred ingredients.  I’ll sometimes step out of my comfort zone, but that doesn’t happen very often.

On occasion though, I will stumble across a recipe that just seems so intriguing that I have to try it out, and this recipe for Skinny Chocolate Pie Cups certainly falls in that category.

Skinny Chocolate Pie Cups- so creamy and thick with a wonderful raspberry chocolate flavor. Can you guess the secret ingredient? (Can be made dairy free if you use dairy free choc chips)

I loved that the only cooking required for this recipe was the melting of the chocolate chips (in the microwave of course.)  The Chocolate Pie Cups came together so easily and the kids loved them.  They were so creamy smooth and rich tasting, you would never be able to guess the secret ingredient if I didn’t tell you what it was!

Skinny Chocolate Pie Cups- so creamy and thick with a wonderful raspberry chocolate flavor. Can you guess the secret ingredient? (Can be made dairy free if you use dairy free choc chips)

Looks good doesn’t it?  (if you need this to be 100% dairy free, be sure to use the dairy free chocolate chips.)

Skinny Chocolate Pie Cups (from My HEB Texas Life – this is the magazine put out by a local grocery store)
Serves 8

  • 1 1/2 cups semi sweet chocolate chips
  • 1 pkg silken tofu (12 oz)
  • 1 tbs pure maple syrup (I just used regular)
  • 1 tsp vanilla extract
  • 1 cup frozen raspberries
  • 1/2 cup sugar (the original recipe calls for sugar substitute – but I didn’t want to feed that to my little guys)
  • 1/2 cup of graham crackers
Instructions:
  1. Microwave choc chips for about 1 minute in a microwave safe bowl or until melted.  Stir till smooth.
  2. In a food processor or blender, add melted chocolate, tofu, syrup and vanilla.  Process until smooth, scraping the sides as necessary.
  3. Add berries and sugar, process til smooth.
  4. Serve in small cups and top with graham crackers.  (and fresh berries if you have them)
Enjoy!
 
Skinny Chocolate Pie Cups- so creamy and thick with a wonderful raspberry chocolate flavor. Can you guess the secret ingredient? (Can be made dairy free if you use dairy free choc chips)
 

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16 Comments

  1. Love this, Jamie! How awesome that it can completely dairy free. By the way, I love HEB, I miss it so much. The HEB Broadway Market was my favorite place in San Antonio ๐Ÿ™‚

  2. These look really good! I bet I could even sneak it past my hubby who thinks that the words "skinny" and "Chocolate" should never go together! ๐Ÿ˜‰

  3. So, I just made this, and OMG!!! I completely forgot the raspberries, lol. But, it was SOOOO yummy!! Like chocolate mousse! This stuff is incredibly good, &I can't wait to try new versions of it. A few ideas so far, are: make it again just like this time, but pipe it into the cake style ice cream cones, so it looks like soft serve, then freeze them. Voila – tofu .soft serve ice cream'!
    Use white chocolate with the raspberries; butterscotch chips w/o berries; white chocolate with macadamia; chocolate chips (melted) w/peanut butter chips (not melted); peanut butter chips w/strawberry jam swirled in; white chocolate w/ any jam swirled in… Oh yeh. You've created a MONSTER! Lol!

    1. Those ideas sound great! If you end up making a frozen version you have to let us know how it turns out. I am very curious…

  4. This looks great! I've never bought any type of tofu but I may have to try this! I love chocolate!

  5. Hi Jamie,
    What a great dessert that I can't wait to try. Hope you have a wonderful week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Oh wow! Love the hidden tofu in there! It's so sneaky!

  7. You must have been reading my mind! I have been searching for "skinny" summer desserts and this looks amazing! Thanks for sharing.

  8. Thank you for this recipe! I already have everything to make it, too! Ours is a house full of chocoholics and we've been denying ourselves for the last month since my husband's heart attack. This recipe is going to be safe for him. I may try making it (after I get a feel for it) and make my own chocolate, instead of using the chips, so I can control how it is sweetened, what kind of fat is used, etc.