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:
If I won the giveaway, I would simply eat it, and savor every.single.piece!!!!!
firm believer in sharing is caring. I’d love to share with friends!! 🙂
I savor a piece of dark chocolate daily after lunch, so that would definitely be my preferred way to enjoy it! 🙂
If I won, I would eat some of each bar plain, so I know which I like the most. Then, I would try this recipe!
Hey Katie I am a big fan of your blog and wanted to say that I love chocolate too(but maybe not as much as you) but I really would love to win your chocolate give away with the chocolate bars because I would make the best hot chocolate ever with chocolate flavors like that. Plus they would make great desserts by themselves. Keep your blog sweet and chocolaty!
I’d use the chocolate to eat with a little almond butter on top!
I would definitely just start eating them. Also, I’d make s’mores with them! yummmm
Hi Katie!
I absolutely love your recipes! I would use the Endangered Species chocolate instead of chocolate chips for your chocolate chip cookie dough dip recipe. It’s my fave!! I’ve shared it with friends and they are also in love. I’m actually lactose-intolerant, so I’ve enjoyed that most of your recipes are dairy-free.
Have a great day!
(giveaway entry)
I think I would break them up to use in trail mix, and also put in my oatmeal–yum! 🙂
I would use the Endangered Species chocolate in SO many ways!
My number one priority would be to use them in your chocolate recipes, such as chocolate chips in the chocolate chip cookie dough dip (Endangered Species Chocolate-Raspberry-Cookie-Dough-Dip??? YES!) or even as a flavor enhancer to your frozen hot chocolate, or for the recipe above!!!!!!!!
😀
I’d also probably experiment with recipes myself, hmmm….. chocolate raspberry vegan truffles?
Or chop em’ up and put them in my favorite banana soft serve. <3
🙂