This amazing mint chocolate fudge recipe is made by layering a minty fudge layer over…
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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.
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!
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)
- 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
- Microwave choc chips for about 1 minute in a microwave safe bowl or until melted. Stir till smooth.
- In a food processor or blender, add melted chocolate, tofu, syrup and vanilla. Process until smooth, scraping the sides as necessary.
- Add berries and sugar, process til smooth.
- Serve in small cups and top with graham crackers. (and fresh berries if you have them)