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:
I’m so glad I’m not alone on the crust hating thing. (especially the buttery ones with pumpkin pie). People look at me like I’m nuts… This recipe is getting made tonight ! I have all the ingredients lurking in my fridge, plus one piece of Godiva from my boss. 🙂
Oh boy is there! I have 100% cacao disks, 96% cacao lindt bar-my fave, carob chips, and semisweet chips 🙂 I loooovvveeee very dark chocolate. Dark like night sky, dark !
Just made this without the pie crust – how do you keep it from falling apart trying to get it out?? I have it in the freezer now to try and firm up more, what tips do you have though for cutting it up without a crust?
Hey Megan,
I wouldn’t put it in the freezer! It might make the tofu turn really weird!!
As for the firmness issue, what kind of tofu did you use? And how much agave?
Oops – too late for the freezer and I’m at work now…I’ll see how it turns out! :-/
I used firm tofu and 1 tbsp honey since we were out of agave…
I did put gluten free ginger cookies crunched up on the bottom of the pan, but some of those got mixed in when I tried to put in the mix.
We can eat it from the pan, but I didn’t know if there was a way to make it hard enough to slice…?
Hmmm… I wonder why it didn’t firm up for you :(. Did you use Mori-Nu? That’s the only one I’ve tried it with. Also, maybe it has something to do with the percentage of chocolate in the chips? I can’t figure it out! When I make it with the firm Mori Nu, it’s SO dense… I don’t know why yours didn’t firm up :(.
Updating:
The pie was fine after being frozen (phew!) and everyone liked it. Getting it out without a crust was more like scooping than pie slices – but it’s the taste that really matters!
I used Azumaya firm tofu, as it was 4/$5 (16 oz per pack) and I don’t have a lot to spend on “extra foods” – plus it was all the store had!
I also used special dark hershey’s chocolate bars (4.25 oz each x 2 bars) so maybe that was too cheap of a chocolate to use??
I think I’ll try a crust next time, but the recipe flavor was great -even the “I don’t eat tofu” person enjoyed it!
Aww yay! I am so glad it worked! I really want to try it as mousse, putting it in fancy-schmancy cups with raspberries :).
My mom is known for her chocolate pie (and Snickerdoodles) … around here that is. I just wish she’d make hers vegan, too.
I love this pie! I just made it, so delicious. I added a bit of banana, because I’m not used to the tofu-ish flavor (it was barely there anyway)
I can’t wait for it to firm up in the fridge
I swear half of my food pinboard has you on it:) and I made the other pie last week and my mom couldn’t stop eating it (she can only eat gluten free) there was barely any left for me! It was so stinking good. And oops, I ended up eating it for breakfast too….
Maybe there’s something about the name “Katie” that forces us to eat the cake for breakfast. When it is in my fridge, I just can’t stay away from it :).
Hi Katie!
Love your blog! I was wondering if the nutritional information you’ve listed includes pie crust or just the mousse?
PS: I fully support your choco-holism! 🙂
Hi Kim,
The crust is not included. I didn’t give a recipe for crust, so I couldn’t calculate any numbers in there for it. I usually eat it crustless anyway .
I have dark chocolate from TJ lurking in my home. It usually doesn’t last very long though 😉
Reading your post made me crave for CHOCOLATE PIES(<-because they deserve the capitals). But the thing is, I haven't got any blender. Is there anyway to make one without 'em? It had been Such a long time since I've had any decent vegan chocolate pie… and sadly it's not often you could find one outside where I live.
Hmmm… I don’t know… maybe if you use silken tofu and whip everything together VERY well with a fork? 😕
Let me know how it goes if you try this!
Awesome! Just made this over an hour ago. I was always interested in trying silken tofu in my dessert! I blended everything in my blender and couldnt help taking a spoonful to try before I let it set up! So thick and creamy! I love it! CCK have u thought of makin a pumpkin mousse to satisfy those pie cravings without the guilt? I would love to see ur spin on that!
I have a pumpkin pie mousse: https://lett-trim.today/2011/01/03/pumpkin-pie-parfait/%3C/a%3E%3C/p%3E
And my favorite kabocha mousse recipe: https://lett-trim.today/2010/03/23/pumpkins-and-cream/%3C/a%3E%3Cbr /> Sorry, it’s a reeeeaally old post LOL!
I make a pie similar to this one. It’s called moo-less chocolate pie from Alton Brown. No dairy only silken tofu, coffee, honey, bag of chocolate chips and vanilla.
I love the idea to add coffee. Also, I wish I knew as much about the science of cooking as Alton Brown. That guy is amazing!
easy and delicious!
Sounds amazing!! You have to come up with a healthy version of pecan pie!! 🙂
Ooh agreed! I actually tried a few weeks ago… but it ws a HUGE failure! (Never try to make a pecan pie with blackstrap molasses subbed for the corn syrup lol!)
Aww! ): I saw a recipe for one that had maple syrup instead of corn syrup!
I have nothing BUT chocolate in my pantry — I work for a chocolate company in the UK! I buy it every week! I have lots of Green and Blacks.
Ah, you have my dream job! I always thought it’d be cool to work for Willy Wonka (the one in the story, in the actual chocolate factory, not Cadbury). I would eat chocolate all day. Oh wait, I do that anyway ;).
Hi Chocolate Covered Katie!
It’s Jodi from down-under again… one of your biggest fans I’m sure (I made your ultimate fudge pie this weekend and… I adore my husband, but I’m thinking of leaving him and running away with said pie… Anyway, it’s Jewish New Year on Wednesday night and I’m making dessert for my gluten/dairy/sugar-eating family – I can’t wait to blow their socks off with one of your divine vegan creations and later reveal the sugar/dairy/gluten-free ingredients!! If I was to make a crust for this pie, is there one which you could please recommend?
Thanks heaps, can’t wait to tell you how it goes!
Luv Jodi
Hi Jodi!!!! 🙂
I actually don’t have any pie crust recipes :(. I hate crust, and so I just have never gotten around to making one. For the photos, I just used a store-bought graham-cracker crust. But I’m sure you can find some good recipes if you google it. Sorry I can’t be more helpful! Ooh but Happy Jewish New Year!! 🙂
Hmmm, I’ll have to get my patisserie chef’s hat on this week and give it a crack! Thanks again for your heavenly blog, since I started reading it, I have to regularly wipe my laptop screen from my drool! Oh, and “L’shana Tova” to you too 🙂
Wanting to give this a try soon, as I have some tofu chillin’ in my fridge at the moment. I don’t do much with tofu, so I’m wondering if you “drain” the tofu before throwing it into the blender?
Yes, definitely drain it first. But also be sure that you don’t use the whole package if it’s a 16oz package. My package is only 12.3oz.