This rich, creamy, and secretly healthy no bake chocolate pie will be THEÂ 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!
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Recipe Of The Day:
This is a comment for the Endangered Species Chocolate Bar Giveaway…
I would probably use the chocolate in things like the Chocolate Bar Pie. I would also maybe try a chocolate cheesecake. I would definately eat some by itself, but I am planning a road trip, so I might incorporate some into some road snacks, like coat some granola.
It’s so hard to decide, I think I might love chocolate as much as you do Katie! 🙂
If I won, I would be in chocolate heaven. It would be necessary to ration out the bars of chocolate to make them last as long as possible!
Hi Katie,
In regards to the chocolate give away…..I am a grandma who has been a carnivore for years and my son is a vegan. I am trying to wean myself and eat more healthy. Okay when Rob comes to visit it is always a dilema for me to feed him and I thought if I had some wonderful chocolate to feed my poor dear vegan then he could eat better when he comes down and not have to eat bean burritos at Moms every time……..okay I love chocolate too.
In theory, I would use these bars in my recipes requiring chocolate, but I’m sure I would eat them right out of the wrappers before I got a chance to do that!
Chocolate in the pantry, check! Chocolate in the fridge, check! Chocolate in the bedroom, check! Chocolate stashed in various other places in the house, double check!
I enjoy using chocolate mostly in my homemade chocolate ricotta pie. FABULOUS! Chocolate, ricotta, and toasted pine nuts. Can’t go wrong there!
I would use it for breakfasts (might as well start the day off right, with chocolate in my oatmeal!), and for baking treats for lunches for myself and my husband 🙂
i would use the chocolate to eat of course.
I’m obsessed with (good quality!) chocolate. IF the bars lasted long enough (since I eat multiple squares of chocolate throughout the day – every day), then I’d make chocolate chip pancakes and *definitely* this amazing looking pie in this post. Mmmmm!
I will likely eat the chocolate by itself to power through long nights of studying or in oatmeal, hot chocolate or chocolate bar pie(which I made with chocolate chips for the first time last week). Everyone at my bible study loved it!
i would just eat it plain!