This rich, creamy, and secretly healthy no bake chocolate pie will be THE hit of any party!
NO Heavy Cream
NO Cool Whip
NO Baking Required
Just a few ingredients, low calorie, oil free, gluten free, and just 5 minutes to make!
Also Try This Crustless Pumpkin Pie
Since I first posted the recipe back in 2011, so many people have made this secretly vegan pie that it has easily become one of the most popular recipes on my blog.
Readers from all over the world have tested it out on non-vegan friends and family members, with rave results!
Top with coconut whipped cream or Keto Ice Cream.
With just a few ingredients and barely any prep work, it’s no wonder the recipe is so popular!
Don’t let the secret ingredient scare you away – I’ve served this pie many, many times to non-vegetarians and people who have no interest in healthy desserts whatsoever, and even they go crazy for it every single time.
The pie is not only good for a healthy dessert, it is just really, ridiculously good!
No Bake Chocolate Pie
Adapted from my Ultimate Chocolate Fudge Pie
No Bake Chocolate Pie
Ingredients
- 12.3 oz silken or firm tofu (Soy-Free recipe here)
- 1 1/2 tsp cocoa powder
- 8-10 oz broken-up chocolate or 1 1/2 cup chocolate chips
- 1 tsp pure vanilla extract
- 2 tbsp milk of choice
- scant 1/8 tsp salt
- 2-3 tbsp pure maple syrup or sweetener of choice
Instructions
Break up the chocolate and carefully melt, either on the stove or in the microwave. Then throw everything into a food processor and blend until completely smooth. Pour into a pie crust if desired. Refrigerate. It gets firmer the longer it sits and is firmer if you use firm tofu or more like mousse pie if you use silken. Have fun trying out different-flavored chocolate bars!
Recipe Of The Day:
This looks much softer than the original version – is this just because it hasn’t set yet?
Actually, it’s because I wanted to try it with silken tofu this time. Originally, I’d specified “firm” in the recipe, but I changed it because it DOES work with silken–it’s just more of a mousse-like pie than a fudge one.
Oh, I’m glad I like the version with firm tofu better, haha, because silken tofu is a bit harder to get. Most dessert recipes tend to use silken tofu, so now I’m even more excited about your original fudge pie crecipe! 😀
So your first pie uses just regular firm tofu and the second you tried silken, correct?
In the first one, I used Mori Nu silken-firm. I also didn’t add any agave (I think it’s denser without the agave). In the second, yes, I used silken.
Hi,
Quick question – what is the “mousse” set in if it’s not pie crust?
Curious,
Kate
Hi Kate,
If you use firm tofu, you can put it in a springform pan. If you use silken, you’ll either want a pie crust or you’ll want to eat it like mousse.
Did you make it with pie crust for those pictures even though you “hate pie crust and therefore usually keep it crustless”?
I used silken tofu this time. If you use silken tofu, it needs a crust or needs to be eaten like mousse. (I just ate around the crust.)
What happened to the crust on your plate afterwards?
Katie! Katie! Katie!!! I don’t know you at all, and I don’t want you to think I am a weirdo, but if I was anywhere near you, I would hug you!! This looks amazing!! I can’ wait to get off work. I’m going straight to the grocery store, buy these items and make this pie. I can’t tell you how wonderful it is to be able to COMPLETELY indulge my chocolate craving without any feelings of guilt or without totally wrecking my efforts to eat healthier.
Thank you!! Thank you!! Thank you for your blog!! Please stay with it…keep on blogging!!! You are a wonder!!
ka
Can I hug you right back??? What, I’m not allowed to be a weirdo too? 😉
Sending you lots and lots (and lots) of chocolate hugs!
I actually just used up all of the Enjoy Life chips I have in the house and the only thing I have left is cocoa powder, lol!
For a minute I thought you were being serious about the new blog! haha
It does look really amazing, I might have to make that before I leave 🙂
Oh but I WAS being serious. 😉 What, it wouldn’t be a good idea? A blog all about chocolate pie? I’d read one of those for sure! (Hehe yeah I was kidding… but still, it sounds like a delicious blog idea.)
hey! do you think i could use plain greek yogurt instead of the silken tofu?
Sorry, no idea.
I often use Greek yogurt as a replacement for silken tofu – works wonders 🙂 Just be careful of how much you use compared to tofu as Greek yogurt can have a strong taste. 🙂
Omigosh this looks so yummy! I really have to try using tofu in a pie- it’s such an interesting idea! I like how fluffy and this delicious this looks! And how great that you were able to make something this delicious from the assortment of chocolate bars you had around! YUM!
When I don’t have a dark chocolate bar waning in my freezer I feel incomplete. Right now it’s a lindt 90%, and I also usually have a box of bakers unsweetened, but I opted out this week to save a bit of money- those are expensive!
A quick glance at any of your Blog photo’s gets me in the mood to stir up something chocolatey. A staple of anyones kitchen, Chocolate is a neccesity of life. :o)
Of course there is chocolate lurking in my pantry! Actually, it’s lurking in my fridge. I like to prevent my chocolate bars from getting melty on warm days. Must protect chocolate.
Ok, you’ve persuaded me. Your fave recipe EVER?! It must me amazing then!! Of course I’m gonna trust you on this one and make it tonight! 😀
There is ALWAYS chocolate lurking my pantry! 🙂 Your pie looks delish!
There is always some chocolate lurking in the pantry (that I actually don’t have). But sometimes it lasts extraordinarily long. Like the bar of white chocolate that’s been hiding in the fridge for more than a month now. I love it. I am just not in a mood for it. Its younger brother – the dark Lindt bar with cranberries and almond pieces has better luck 🙂
just wondering what you used as pie crust for the pictures, and also I have to say that if you ever stop blogging eating chocolate will never be the same!
LOL I don’t actually have a pie crust recipe (I never bothered to make one up, because I don’t like crust). So this was store-bought–oreo. It’s vegan, though :).
There is ALWAYS chocolate in my pantry-unsweetened, that is. Whenever I start getting low, I buy some, so there is a constant supply in my cupboard. Right now I have a few Baker’s Unsweetened Chocolate bars, extra dark Hershey’s cocoa powder, and some raw cacao nibs.
Alexa – I can’t eat sugar either so I was wondering about your Unsweetened Chocolate bars from Baker’s. Are they a really high percentage of cocoa or are they literally unsweetened?? I can pretty much cope with anything over 70% but I usually buy 85% myself. Wanted to know if this was something different though. Thanks!
Hey Anna!
The Bakers bars ARE 100% cocoa and completely unsweetened. Some other good unsweetened bars are Ghirardelli or Dagoba… Ghirardelli even makes discs, which I sometimes use in place of chocolate chips!
Yes, Like Katie said, they are 100% chocolate and unsweetened. I love them. It takes a bit to get used to. Just roll it around in your mouth and really taste the flavor-you’ll never go back to sweetened chocolate again.
Thanks to you both! And Katie, shock horror when I realized you weren’t on my blogroll. Horrible omission on my part – corrected now :). And you’re welcome about Pinterest. They just look so darn good, your pics were made for Pinterest! xx
Awww thank you!!! 🙂