Chocolate Mousse Pie

Hi, my name is Becky and I’m a recovering chocoholic. I once had a collection of about 50 Hershey’s milk chocolate bar wrappers that I made into a giant frame for my bedroom wall. It was serious.

I still have a deep love for all things chocolate (except for chocolate cake, which is strange, right?), but I’ve developed an even deeper love for healthy living. While Hershey bars don’t exactly fit into a healthy lifestyle, that doesn’t mean I have to give up chocolate! In fact, dark chocolate actually has health benefits, which is why I’m perfectly comfortable indulging my chocolate addiction with a piece of chocolate mousse pie.

Okay, two pieces.

Of course, even dark chocolate should be eaten in moderation. If this pie was all chocolate it would be super high-calorie, which is fine if you only want a small slice of pie. But really, is one tiny slice of pie satisfying? I want two big slices! That’s why we’re adding tofu. A whole block of it. Don’t freak out, you won’t even notice it’s there!

Tofu never ceases to amaze me. It can take on any form and any flavor with ease. It’s the chameleon of the food kingdom. It can be  the highlight of a meal, like in this asian-inspired glazed tofu recipe, or it can be a completely hidden ingredient, like in this chocolate mousse pie. Tofu not only makes this pie a perfect balance of firm and creamy, but adds a ton of protein. Add the nut crust and you’ve practically got yourself a protein pie!

This recipe is taken from Chocolate-Covered Katie, a great source for healthy dessert recipes. Check her out!

Chocolate Mousse Pie with Nut Crust
Adapted from this recipe, makes one 8-serving pie

For mousse:
1 box Mori-Nu lite firm silken tofu (available at health food stores or amazon)
1 and 1/3 cups chocolate chips (NOT unsweetened; I like Ghiradelli semi-sweet or 60%)
2 T cocoa powder
1 tsp vanilla
2 tsp nondairy milk
Dash or two of salt
2 – 3 T agave or honey (optional, depending on desired sweetness)

For crust:
(Note: you can use a pre-made graham cracker or granola crust, which is easier and less expensive, but also less healthy and less delicious!)
1.5 cups nuts 
3 T vegan butter substitute
1 – 2 T sweetener of choice


Step 1: Pulse the nuts in the food processor until finely ground. You can use whatever nuts you have – I use a combination of walnuts, almonds, and pecans, which taste excellent! Add the butter and sweetener (I used a stevia blend) and pulse again until well mixed.

Step 2: Press the nut mixture into a 9″ pie plate and bake at 325 for 10 minutes, until golden brown.

Step 3: Put all pie ingredients into the food processor except for the chocolate chips. Melt the chocolate chips in the microwave, then use a rubber spatula to scoop the chocolate into the food processor. It’s fine if you lick the spatula clean. We all do it.

Step 4: Blend mousse ingredients until smooth, pour into nut crust, and refrigerate for at least 4 hours. 

Step 5: Serve with fresh strawberries, raspberries, chocolate shavings, or coconut whipped cream (easily made by refrigerating canned full-fat coconut milk until thick)…or all of the above!

Bet you didn’t expect tofu to make all your chocolate mousse dreams come true! I suggest buying quite a few boxes of tofu, because this pie will immediately beocome a household favorite that you’ll want to make again and again. And then probably again a third time. Besides that, you may or may not need a box for an upcoming recipe that involves cheesecake and brownies…

~ Becky, a skinnyfat girl

Quinoa with Glazed Tofu and Broccoli

That’s right, it’s tofu time. Y’all knew it was coming. Believe me, it’s definitely worth trying this recipe at least once. I did and now I can’t stop making it. But before I share the tofu greatness, I’ve gotta show you what the hubs just ate. He asked what was for dessert immediately after inhaling his dinner, as he does every evening. Actually, he never technically asks, he simply states “I like ice cream” (he’s talking about banana soft serve, by the way), and that means it’s time for dessert. Then, while I’m getting it ready, he’ll shout into the kitchen, “I liiiike ice cream. I like it.” Sometimes if I take too long, he’ll appear in the kitchen with a pouty, crying face, point to his belly, and say, “Here. Here.”

We have the best way of communicating.

I asked him what he wanted tonight, and he responded with “I like ice cream”. I replied that I was aware of that, but that he had lots of options to go with his ice cream: a healthy brownie, beany blondie, or spelt cake (I’ve been busy!). Of course, he chose all three. He’s not spoiled at all.

This is the mama of all desserts. Promise.

It doesn’t get much more extravagant than this, and he went crazy over it. This is what’s on the plate:

Healthy Brownie
Spelt Cake
Chocolate Chip Blondie
Banana Soft Serve
Peanut Butter Chocolate Sauce
Coconut Cream
Fresh Strawberries
Chopped Walnuts
Shredded Coconut

THAT is how you eat dessert…or at least how a spoiled husband eats dessert. Now, let’s move on to dinner, shall we?

This is an Asian-inspired dish that is simple, delicious, and full of protein. Please forgive the lack of pictures – you see, the hubs is always starving when I get home from work, and it’s a mad dash to get food on the table to ease his growling stomach. No time for photography. It was hard enough to get the shoddy pictures I did get…he didn’t seem to like his food being ready and not being able to eat it.

Quinoa with Glazed Tofu and Broccoli
(tofu recipe by VYY)

1 cup dry quinoa
1 cup water
1/8 cup sliced onion
2 small whole garlic cloves
2 tsp olive oil
1/4 tsp salt

I threw all of the above ingredients in the ricemaker last night. Easy, easy, easy.

2 cups broccoli, chopped bite size
Salt, to taste

Sautee the broccoli in an inch of water until the water is gone and the broccoli is still bright green, but tender. Add salt, to taste, and set aside.

Tofu: (the best part!)
1 package hard tofu
3 T liquid aminos
3 T honey (can be agave, but must be a liquid sweetener)
Juice of 1 lime
1 big clove crushed garlic
1/8 – 1/4 crushed red pepper flakes (depending how spicy you want it)

Cut the tofu into 1/2-inch slices, and then in half again to form triangles. Sautee in two DRY frying pans on medium heat – do not add oil! Whisk together all of the ingredients for the glaze. Flip the tofu, and when golden on both sides, add equal halves of the glaze to each pan. Let the glaze boil down, and when sticky, flip tofu again.

Add broccoli when the tofu is light brown on both sides. The glaze should no longer be thin, but be careful, it is easy to let the glaze cook for too long. If you think it looks or smells done, don’t wait – turn off the stove! Serve glazed tofu and broccoli on a bed of quinoa.

I’ve made this at least 3 or 4 times in the last month. We LOVE it.

This was the cutest, burntest broccoli tree I've ever seen! It seriously looks like a REAL tree, only teeny weeny.

That’s all there is to it! Such a tasty meal and oh-so-healthy! Definitely my new favorite way to eat tofu. I’m pretty sure it’s the hubs’s new favorite, too, based on his rave review:

“I like it.”

~Becky, a glazed skinnyfat girl

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