Healthy Dark Chocolate Torte (Pie)

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

***Inspired by Alton Brown's Moo-less Chocolate Pie.*** Happy New Year! I am happy to present this decadent and (yes!) healthy recipe for an awesome dessert which I made for Christmas dinner 2011, not knowing what it would taste like. "Oh my!" I would never have guessed it wasn't totally sinful if I didn't already know. You rarely can go wrong w/an Alton Brown recipe, so I knew it'd be good, just not *this* good! Silken tofu: where have you been all my life?!? Note: I have made a few minor adjustments to ingredients and order of incorporation, which worked better for me, and hopefully will for you, too. Prep time includes 2 hours for chilling in the refrigerator post-assembly. (The original recipe can be found here:

Ingredients Nutrition

  • 12 ounces dark chocolate chips (Ghirardelli 60% cacao)
  • 1 lb lowfat silken tofu (aka lite firm silken tofu)
  • 1 tablespoon honey (Rare Hawaiian Organic White)
  • 1 teaspoon real vanilla extract (Madagascar Bourbon)
  • 13 cup coffee liqueur (optional) or 13 cup other liqueur (optional)
  • 9 inches chocolate wafer pie crust


  1. Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
  2. Place the chocolate chips in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat.
  3. Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute). Add in the vanilla extract (and optional liqueur) and pulse 20 seconds or so until incorporated.
  4. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
  5. Serving suggestion: Top with chocolate sprinkles. Garnish with raspberry puree and fresh raspberries.