This rich, creamy, and secretly healthy no bake chocolate pie will be THEÂ 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!
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Recipe Of The Day:
I love this recipe! For thanksgiving, I made it with cranberries mixed into the pie, and it was delicious. Thank you for all your amazing ideas.
I love this pie 🙂 but I live on my own so I am the only one eating it. How long will it keep in the fridge?
Hi Katie! I have a few questions about this recipe.
1) It seems like this recipe only makes about 3 cups of filling… is that right, or does it sort of puff up as you blend?
2) Does it work to put it in a springform pan with firm tofu but added sweetener?
3) What size springform pan do you use?
4) Have you ever tried this with regular tofu (not Mori-Nu, which is far more processed)? Does it have an aftertaste that way?
Made this with the vegan chocolate cupcakes….holy chocolate heaven. seriously, I’ve tried a LOT of recipes from this website, this one takes the cake? pie? anyways, its the BEST. I used 72% cacao chocolate chips.
I made one of your pies for a family bbq last week. I did half strawberry (just threw some strawberries in the blender with the tofu) and half chocolate and nobody even.guessed that it was tofu! They all thought it was a cheesecake (my dad’s favourite). Even my husband liked it and that’s saying something!! Xx keep posting these wonderful recipes please xx
The most delicious choc. mousse pie I’ve ever had. Couldn’t keep my family away.
Yummy! Made this and for the milk I used chocolate almond milk. I got the crust recipe from Girl Gone Country: Oat Almond Meal Pie Crust! Great combo!
Brb, making a machine to convert the universe into these.
hellooooooo
well i was wondering what can i substitute the tofu for, bc we dont have tofu here (weirdly enough), and i wouldnt mind it being not-vegetarian
Thank you x
I COMPLETELY messed up the recipe lmao but it still turned out pretty good. 🙂