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 Katie! First off, you saved me. I never thought I could eat delicious stuff while still staying clean. But there’s just a question, you say for each tbsp of agave is 7 calories, but I heard that there are 20-60 in a tbsp. hmm. Haha anyways thanks!
Ohmygod, this sounds AMAAAAZING.
Does it change the flavor a lot if you use maple syrup instead of agave?
Also – would you consider Kitchenaid to be a “high-powered” blender when you’re talking about ice creams? (You said that with a Vitamix, you basically can make the ice cream sans ice cream maker – and with other high-powered blenders) does that apply to Kitchenaids do you think?
Thanks!!
Just wanted to say I LOVE your recipes! I’ve made several, but this is my favorite. We don’t make it into a pie, we put it in bowls topped with a little whipped cream, and we call it mousse. My hubby…who loves dessert, but isn’t a fan of “healthy” desserts…requests this on a regular basis. My 3 little kids enjoy it, and I like knowing they are getting some healthy protein with their treat.
This recipe sounds yummy. I’ve got my own raw chocolate company, Sweet Revolution, so will be trying it in this pie!
yummers! is there any way to substitute the tofu?
I’m not vegan so I never have tofu in my pantry. And I doubt VERY much that our small town grocer carries it! Is there a substitute I could use for the tofu? I’m thinking not, but I have to ask. I used it about 3 decades ago (I’m not kidding about that time frame) but my family complained so I discontinued using it. We had a rule that when I tried something new for dinner, we’d take a vote as to whether or not it was a “make again”. I lost. Maybe I’ll try googling to see what I come up with for an answer.
your grocery store must have it try looking in the store directory on your phone.
made this today as well, my son really didn’t like it, but me and my helper loved its, very dark chocolaty and it was wonderful
Hi katie, recently have become a huge fan of your site!! For this recipe, can i use an alternative to soy? Maybe soaked cashews and water??
Thanks.
Maybe try this one instead? https://lett-trim.today/2012/02/16/chocolate-strawberry-truffle-pie/%3C/a%3E%3C/p%3E
I added banana to mine and it was gr8.
ah! I found a way to contact you ….Katie, I LOVE your recipes! wonder if it is possible for you to have a “printer friendly” version of the recipes …I manage to copy & paste but it would be much easier if I could print them directly. also, I notice there a few recipes you have that you microwave ..I don’t use the microwave..do you think you could put an alternive method for baking too. I would like to commend on your beautiful photography and also that you include “Nutrition” information & even WW points! You certainly do a terrific job and the results are fabulous!! Thank you for all you do. Barbara in Florida
To print, you can highlight the recipe itself, right click and hit copy, then open a new Word document, right click paste, and then you can name & save the recipe in a CCK folder for future reference, as I’ve done.
Also, Katie usually lists an alternative to microwaves in the recipes that call for them, in the instruction part 🙂
Hello Katie! Your blog is great, I’ve tried out quite a few of your recipes by now and they are luscious! (My family- who isn’t vegan- loved the raspberry vanilla coffee cake and the deep dish pies). I made this pie for the first time and it was a killer!! My filling was heavy and creamy, which was lovely, but how do you achieve the mousse-like texture? I used silken tofu and roughly 250g chocolate, perhaps it was too much?
Still, whichever way, genius recipe 🙂
Be sure to melt the chocolate so it is smooth BEFORE blending with the other ingredients. Then it should be smooth and mousse-like. Just blend until a mousse consistency is achieved.
Think recipe doesn’t say how to make the oreo crust. I assume that’s what the brown/black crust is. Can you explain that further.
Thank you
It is storebought.
Hi. The pie looks scrumptious! I’m a chocoholic who can’t eat soy/tofu. what can I substitute that is FODMAP free?
Hi Katie! Found your blog about a week ago and so glad I came across it! Quick question…how long do you think this keeps in the fridge? I just made a batch tonight, and I was surprised at how much it made (yay!). So I’m just wondering how much time I have to devour it 🙂 Thank you!
4-5 days should be good!
Have you tried the Lilly’s chocolate chips yet? Sweetened with stevia, gmo free, fair trade, and yummy.
http://www.lilyssweets.com/chocolate-bars/baking/baking-chips