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:
Katie, after I made this I thought it had a rather disgusting consistency and I hated it as a pie. 🙁 So, instead, I added a few tablespoons of nondairy creamer and made it into a delicious, high-protein ‘vegan’ chocolate pudding! It’s so rich I can’t take more than a few bites . . . YUM.
Hmm..how about a vegan crust? Blend about 2 cups of macademia (or walnut or almonds) nuts with 1/2 cup of dates, and you got yourself a yummy crust! Just sprinkle the pan with dried coconut so it won’t stick!
Mmm that sounds delicious… and I don’t even like crust! I adore macadamia nuts, though! Thanks for sharing :).
Ohh, thank you for this recipe! I used to make a super simple chocolate peanut butter pie out of chocolate tofu, natural peanut butter and chocolate chips. I loved it and then…sob…Wegman’s stopped selling flavored tofu. Your recipe sounds great and I can’t wait to try it and modify it to make it chocolate and peanut butter…my favorite. :-). Keep up the yummy work Katie!
i’m new to this blog and everything looks so good, but this…this looks amazing!!! a question though: do you have a recipe for pie crust? i did a search in the blog but couldn’t find one. sorry if you’ve already answered to someone else asking, but i can’t look through all 811 comments to see! 🙂 lisa
Sorry, I don’t.
I just made this after I made your recipe for homemade luna bars and oh my goodness. This pie is SO good!! I didn’t use a crust either because this is for my mom’s birthday tomorrow and she prefers low calorie food. I’m eating the remainder from the food processor right now… nom nom nom I just got some on my sleeve! Whoops 😛
Katie, this is DELICIOUS! I made it the other day (with hot chocolate crust) for some guests, and NOBODY could believe it was made from tofu! The leftovers in my fridge seem to get more and more yummy each day. I am so glad I found your blog! 🙂
I am so glad they all liked it!!
How would you make this without the tofu? What would you use as a sub and keep it dairy free? Love your website and creativity!
I have a question… I’m french and I’m not sure of somethings…
In 2 T nondairy milk, What is the T for and what is nondairy milk?
tablespoons. Sorry for the confusion!
This recipe worked for me! I used the firm but next time I’ll just go for the silken tofu as the pie was almost like fudge the next day…in that case it would make a good base for a layered dessert (chocolate pie +mousse+whipped cream). My co-worker liked and and said that she couldn’t really taste the tofu. I’ve made it twice and my advice is to use some good chocolate if you have it. It makes a difference.
My math puts the calories at around 245, crustless and without added sugar…