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Chocolate Bar Pie

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I’m thinking of starting a new blog.

chocolate mousse pie

The blog will be called: I love Chocolate Pies.

It’ll focus solely on variations of my Ultimate Chocolate Fudge Pie.

I’m pretty sure that chocolate pie is my favorite recipe on the entire blog. There’s just one problem: I love the pie so much that I keep making more and more, which caused me to completely run out of chocolate chips. So yesterday, I had to get creative. Luckily, there’s always some form of chocolate lurking in my pantry.

vegan chocolate pie

Searching for a chocolate-chip replacement, I found: Whole Foods’ mini dark chocolate chunks, an 88% chocolate Endangered Species chocolate bar, Ghirardelli 100% chocolate discs, and an Endangered Species chocolate-raspberry bar. So I threw all of these into my pie. Here’s a modified recipe:

Chocolate Bar Pie

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  • 1 (12.3-oz) package silken or firm tofu (Mori-Nu is recommended for best taste)
  • 1 tsp cocoa powder
  • 2 1/2 chocolate bars, in the flavor of your choice (3-oz bars) (or 1 and 1/3c chocolate chips)
  • 1 tsp pure vanilla extract
  • 2 tbsp milk of choice
  • scant 1/8 tsp salt
  • 2-3 tbsp pure maple syrup, agave or other sweetener


Break up the chocolate bars, and melt (either on the stove or in the microwave). Then throw everything into a food processor and blend until super-smooth. Pour into a pie crust if desired. (I hate pie crust and therefore usually keep it crustless.) Fridge until chilled. This gets firmer and firmer, the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken.) Have fun trying out different-flavored chocolate bars!

*View Chocolate Bar Pie Nutrition Facts*

milk chocolate pie

Above, topped with my favorite Coconut Cool Whip.

P.S. Thanks to all who now follow me on Pinterest!

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. LOTS!!! Of bags of semi-sweet chocolate chips and a large carton of cocoa powder. Oreos in the cookie jar. 🙁 That reminds me… I need to get restocked in chocolate bars department…

    PS: Your photography and the beauty of the things to make continues to amaze me 😀 (Gee I always seem to say the same thing. The next time I say something like this I’ll be using a thesaurus)

  2. Ok, you’ve persuaded me. Your fave recipe EVER?! It must me amazing then!! Of course I’m gonna trust you on this one and make it tonight! 😀

  3. Albizia says:

    There is always some chocolate lurking in the pantry (that I actually don’t have). But sometimes it lasts extraordinarily long. Like the bar of white chocolate that’s been hiding in the fridge for more than a month now. I love it. I am just not in a mood for it. Its younger brother – the dark Lindt bar with cranberries and almond pieces has better luck 🙂

  4. Definitely chocolate in my pantry! Vegan chocolate chips and Dark Chocolate Dreams Peanut Butter which I can’t keep my fingers out of!

  5. Ashley says:

    I always have something chocolately in my pantry, and mostly, I keep it dark chocolate. I love dark chocolate– anything 70 percent or darker is perfectly fine with me;)

  6. Jennifer JCD says:

    Of course we have chocolate in our pantry: PC The Decadent chocolate chips and Enjoy Life mini chcoolate chips are in there right now, along with some unsweetened chocolate baking squares (which aren’t very good quality chocolate, sadly.) It’s really difficult to find vegan and nut-free chocolate bars in Canada.

    Mmm… I’m definitely making chocolate pie for our anniversary next week! Yummy!

  7. I think there are five different dark chocolate bars and a few bags of chocolate chips lurking in my pantry for when the chocolate monster strikes (aka every night!).

  8. Megan says:

    YUM!!! That looks absolutely amazing Katie! Everyday I am absolutely astounded at the delicious treats you think up! Like others, I am thinking of the different chocolate things I have in my pantry…dark cocoa powder, Endangered Species dark chocolate bar with cocoa nibs, Ghiradelli dark chocolate chips, cocoa nibs…(notice a dark chocolate theme??) Have a blessed day!

  9. Kim says:

    If there is, it doesn’t lurk for long!

  10. Amy says:

    You bet there are chocolate bars in my pantry! At least 5 of them. 🙂

  11. Looks amazing! I saw a similar recipe recently from Alton Brown and I’m so intrigued by the idea that something healthy can be so delicious! Besides, anything with lots of chocolate is awesome in my book!


  12. Great recipe! Chocolate is ALWAYS lurking in my pantry! :o)

  13. YES! I have white chocolate chips, although my stash is dwindling and I have a chocolate bar from a local bakery in New Orleans .. Sucree. It is milk chocolate with pistachios crumbled on top and crystalized rose. Yea … that won’t last much longer either 😉

  14. Yasmeen says:

    I always have a big container of Cocoa and Dark Chocolate Dreams Peanut Butter in the cupboard.

    I also have 5 GIANT chocolate bars in my freezer from my last trip to Norway. I guess I should get started on one of those babies soon! :0)

  15. Jenny says:

    I am in the process of attempting to eat everything on one shelf of my fridge to make room for this pie. I. NEED. It. As if the pictures from the initial appearance of the recipe weren’t enough… you post more? Love/hate you for that. 😛 But love how you have so many different types of chocolate in your pantry!

    What do you let it set in, by the way, since you don’t use pie crusts? I don’t like them either, thus I usually avoid pies altogether. This looks too good to pass up, however. And does it set well in the freezer, or does the texture become funky because of the tofu?

    Anyway… Have a great Thursday. 🙂 Haven’t been commenting as awesome because classes started again last week over here in Canada, but I’m definitely still reading and appreciating your recipes [by making + eating more of them…] and wonderful enthusiasm for delicious, healthy desserts!

    1. It works really well in a springform pan :).

      Do NOT put it in the freezer lol… it turns really weird!

  16. ahh yum! I love pie – beats cake every time! And yes, there is always chocolate lurking the the pantry. Unsweetened baker’s chocolate, and right now some extra dark chocolate covered ginger 🙂

  17. I have TONS of chocolate chips right now – both dark and vegan white chocolate ones. I’ve been stockpiling. I totally need to go on a baking spree!

  18. Michaela says:

    omg! seriously, I want to make all of your recipes!! with every post I am like “I want to make this”, bc your recipes are fab! always delicious and soooo easy to throw together. I am already thinking on which recipes to choose for my birthday party… NOT an easy task!
    I always have some chocolate in my pantry, though it´s always either 70 or 80 or 85% chocolate bars from a brand that is vegan, great for baking (I am only eating chocolate in baked goods) and also cheap 🙂

  19. This looks much softer than the original version – is this just because it hasn’t set yet?

    1. Actually, it’s because I wanted to try it with silken tofu this time. Originally, I’d specified “firm” in the recipe, but I changed it because it DOES work with silken–it’s just more of a mousse-like pie than a fudge one.

      1. Oh, I’m glad I like the version with firm tofu better, haha, because silken tofu is a bit harder to get. Most dessert recipes tend to use silken tofu, so now I’m even more excited about your original fudge pie crecipe! 😀

        1. Megan says:

          So your first pie uses just regular firm tofu and the second you tried silken, correct?

          1. In the first one, I used Mori Nu silken-firm. I also didn’t add any agave (I think it’s denser without the agave). In the second, yes, I used silken.

  20. Kate says:


    Quick question – what is the “mousse” set in if it’s not pie crust?



    1. Hi Kate,
      If you use firm tofu, you can put it in a springform pan. If you use silken, you’ll either want a pie crust or you’ll want to eat it like mousse.

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