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!
While I love both soy milk and almond milk (I drink them all the time at school), at home when I have time to bake, I only have dairy milk. Will this make a difference?
Thanks!
Kathryn
I think you can use any milk and it’ll be fine.
Heya Katie 🙂
I want to try this recipe so badly! However, I come from Northern Ireland and we don’t have Tofu available to us, is there a possible different ingredient I could use in place of tofu? It will really help me a lot. The same problem would be for white beans or gazarbo beans.
You could maybe try my raw chocolate fudge cake or strawberry truffle pie instead! 🙂
Do you make the crust?
You can use any crust. That particular one is store-bought.
Hi Katie,
I came across this recipe on Pinterest….it looks awesome. I wanted to know – could I use real milk instead of the powdered stuff? I’m not much of a baker or a dessert guy, but I need to try this!
matt
Hi Matt,
LOL actually non-dairy milk just means whatever milk you wish to use (soy, rice, almond…) So yes, you can use anything. I’ve started to write “milk of choice” in my recipes because it was confusing a lot of people!
Great thanks for the heads up. I thought it was that granulated garbage people put in coffee, but seemed out of character for your blog 🙂 We’re big fans of hemp milk at our house, and I recently got a box of almond/coconut milk that would probably go pretty well in this. Thanks again for the post, I’m looking forward to following future ones.
I just made this pie using silken tofu and the texture rocks! I have made it with firm and it was good too, just more of a chew than mousse-like, just as you explained it would be. I used your Hot Chocolate cookies as a base / crust. I made a half batch of them and ensured it was well spread out in the pie tin, baked it at 350F for 8 minutes, cooled completely and poured in the filling, fridge to set. Could not get my coconut milk to whip for a vegan cool whip but did enjoy slightly sweetened coconut milk drizzled on it nonetheless. Perhaps I didn’t have enough fat in my coconut milk? This would be awesome with toasted coconut on top, a couple homemade chocolate chips on top, orange zest in the filling, a teaspoon of ground coffee in the filling, perhaps a chocolate dipped coffee bean on each slice. Thanks for the recipe and keep ’em comin’ Chocolate Covered Katie!
Yeah, coconut milk cans are annoying! You can never tell until you open it if the can will work or not!
I was just wondering..i found this site on pinterest but the nutrition for this pie isn’t what i calculated it to be. The chocolate chips i have say 70 calories per tbs which puts the calorie count for 1/8 of the recipie well over 200 ..i was just wondering how you got your numbers so low??
Nope, the nutritional info is definitely correct! Use the first option (the chocolate bars) as opposed to the chips, because that’s how I calculated it. 🙂
This recipe is AMAZING!!! Thank you so much for changing the way I look at dessert 🙂 You have helped my friend and I slim down while enjoying amazing treats, which my kiddos and my husband love as well.
Ok i’m going to ask a really stupid question:) i’m confused about which ingredients are in the crust and what’s in the filling. it looks delicious and I LOVE your recipes! help please!
It’s all the filling. You can use whatever crust you wish 🙂
Is the chocolate crust in your photos gluten free as well? If so, where do you buy it?
🙂 thanks!
Sorry, it’s not. It’s an oreo crust.
Hi Katie! This is the second recipe of yours I’ve made, and I love reading your blog posts!! It’s such a great vegan site and I’m also obsessed with chocolate and limited to the confines of my college kitchen/budget, so these are all great.
So I just made this, and the only question I have is…why melt the chocolate first? Once I put it into the blender with the cold ingredients, it immediately froze into a huge block! I think it actually made it harder to crush than the chips would have! Did I do something wrong? I’m wondering if there’s a way to fix that.
Otherwise, it was delicious!! Thanks so much for the recipes!!
I’m confused… how could it freeze if none of the ingredients were frozen? What made it cold enough to freeze? 😕
Ok maybe freeze is the wrong word, more like “solidified.” For example, if you melt chocolate and then pour milk into it, the chocolate doesn’t just mix in…the coldness from the milk solidifies the chocolate, and this is the same thing that happened to me since the tofu and milk were cold.
Hmmm I just don’t know what to tell you, since I’ve never had that problem :(. Perhaps try not-ice-cold milk and tofu?
I would recommend a food proecssor, though, if you have one. It works better than a blender for recipes like this (although a blender will work).