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Chocolate Infinity Pie

CCK_Chocolate Infinity Pie85

Batter can be divided into ramekins, without the crust, for a individual chocolate mousse treats. 

  • Duration
  • Prep Time
  • 8Servings


  • 1 (12.3-ounce) package firm silken tofu
  • 1⅓ cup chocolate chips, melted
  • 3 tablespoons pure maple syrup or raw agave
  • 2 tablespoons milk of choice
  • 2 teaspoons cacao powder or unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon kosher salt
  • Chocolate Cookie Pie Crust*, or store-bought 8½-inch pie crust (optional)


1. Process tofu, melted chocolate chips, maple syrup or agave, milk, cacao powder, vanilla extract, and salt in a food processor or blender until completely smooth.

2. Pour filling into the prepared pie crust, or divide batter among 8 (½-cup) ramekins.

3. Refrigerate uncovered for at least 6 hours to firm up. Can be refrigerated for up to 4 days. 

*For Chocolate Cookie Pie Crust

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