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:
Hey I was wondering if there is any way to make this a peanut butter pie? My sister LOVES PB pies and I’d like to make one for her. Thanks. (:
Sure! Just add some peanut butter. Sounds like a great idea to me!!
I made this 2 days ago. It is gone. My husband, who is coming around slowly to being a vegan, really like this, with the coconut whipped cream. If it weren’t for him, there’s no way it would have lasted 2 days, I gotta admit!
I made this after having a chocolate avocado raw one last night from a restaurant, and this was ten times better. It’s definitely the best dessert I’ve ever made/eaten. Thank you so much for making this recipe, it’s unbelievable.
This is sooooo yummy, and let me just say that I’m NOT a mousse fan!!
Hi Katie! This pie is FANTASTIC!!!!!!! This is my and my family’s first ever time using tofu and I am so happy we did!!!!!! We aren’t vegans (yet!) but I came across your website a while back and this pie looked so delicious! We all just had a slice and I will be making this quite a bit! We actually have been slowly and gradually “weaning” ourselves off of animal products, or ay least trying not to eat so much of them. I love that we can have these wonderful desserts and still know that we are eating something healthy without sacrficing a thing! We have already tried you chocolate chip cookie pie with white beans and that was yummy too! We thought that if we gave beans a try in a dessert and loved it than tofu would be fun to try too! Thanks again, Katie! Next to try for me id you mint chocolate cupcakes! YUM!!!!!!!!!
Aw so glad you liked it! Hope the cupcakes turn out well!
WOO I’m officially a convert!! I made this at school and it came out so weird, but I just made it at home and it was amazing!!
I think it was because at school I just used a crappy blender but at home I used a nice food processor, and did everything BUT the melted choc chips and then added in the chocolate as it was blending. Everyone who has tried it loves it and I can’t believe how much different it came out the second time!! I just used regular “silken” tofu from whole foods (not the special brand that Katie uses that I can’t seem to find).
Thanks!!
This was AMAZEBALLS!! I didn’t have time to make a crust, but served it with berries and your coconut cool whip. I must confess tho, I misread the recipe and used LESS chocolate than you said. *gasp* This will be rectified next time I make it haha!
I just made this using bluberry-almond dark chocolate and it’s SO good! New favorite recipe!
This is insanely delicious. I made it with your 30 second pie crust and it is AMAZING!!!
Hey, I just made this, and it is crazy, I can’t stop eating it, so thank you Katie! 🙂
I absolutely love your blog! I was wondering if you could create a healthy version of the Hershey’s Sunday Pie from Burger King? It looks very similar to this pie, but I was wondering if there was a way to make it without tofu?
Looks great! Do you know how much to measure out if I have a 14oz package of tofu?
a little cocoa, but (and please don’t send me away) but I prefer caramel or cinnamon.
This pie is spectacular!!! I’ve made it 4 times in the past month!! The only change I made was the addition of about 1/2 cup of shredded coconut. Yum!!!
Hi Katie,
My daughter and I love to cook and bake together (she is 29) but, unfortunately she is in Ottawa, Ontario and I am stuck in Paris, Ontario…. (which has won the distinction of “the prettiest town in Canada). I miss our home schooling baking days but I’m ever glad to have the memories of having shared them with my darling daughter!
You wanted some feedback on if you should cover breakfasts next after having just excelled in the dessert arena.
Well, I just wanted to share that if you go into the breakfast zone that you try to make some of the recipes as sweet as your desserts were.
I love ingredients like honey, maple syrup, cardamon, nutmeg, cinnamon, Chinese Five Spice and coconut milk, etc. etc. etc.
I love things like the Dutch Puff for breakfast when served with family and friends.
My daughter has married a lovely man from Afghanistan and he cooks like a dream.
As they say, when in Rome do as the Romans do….. Well, after having enjoyed over 30 years of Southern Italy Cuisine with my cute hubby Tony, I now have the fun treat of eating with my daughter and her Afghan husband… learning to eat scrumptious food with my fingers like the rice that my son in law makes with delectable, fragrant fresh milled spices and dried orange peel.
Well I hope that I have inspired you to regale the breakfast crowd with your scrumptious cuisine. Have fun and keep enjoying the life that God gave to you.
Yours Most Sincerely, Lisa Spagnuolo
P.S… I found your site when checking into info on Lupini Beans….. small world, eh?
Feel free to email me back.
This is the second recipe I’ve tried and it’s sitting in the fridge right now waiting to cool and firm (though I thought it was pretty firm going in. My 3-year-old and my 21-month-old are currently circling their daddy like vultures waiting to scoop up any out of the food processor bowl that he is willing to offer them. My husband and I are discussing whether or not we should go through all the different flavors of chocolate and try them all as this pie so it’s definitely a hit.
Also I noticed that there isn’t any information in your FAQ about your upcoming cookbook and I didn’t really want to scroll back through all your entries to try to find it. Do you know when it is coming out? Will it be available though all the big stores or at the very least Amazon? Any other information?
No set release date yet… it’ll be awhile. But yes, it will be in stores and I’ll definitely update when I know more info!