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
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
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:
Gabi Marquez says
Perfect recipe, looks like it was made for me, I have to do it urgently, I was looking for something like that, thank you very much for the recipe.
estela says
Thank you sooo much for your recipes, I want to hug you too!! What recipe did you use for the crust?
Reemaz says
Katie, I’ve been following your blog for a long time but I don’t know why I’ve never tried this pie until now.
I am seriously in LOVE!!
halved the recipe, used Clearspring organic silken and smooth tofu and refrigerated for two hours. I used a chocolate-almond crust because I was skeptical it would turn out like the one in your pictures but the texture was definitely not like mousse but rather PERFECT silky fudge! so crust-free next time! 😀
Thank you for this awesome recipe!
Olga says
Can you please share the recipe for the crust as well? Thank you!
Paget says
I’ve made this pie too many times to count over the years, and it always turns out amazing, but I just made it for an hors d’oeuvre and dessert party over the weekend and THREE people have already called me asking for the recipe! I pointed them to this page, of course, and I can only hope they’ll become just as addicted to all your delicious recipes as I am.
Linda garland says
Just made ultimate fudge pie for the 1st time! What a wonderful surprise, with the tofu. Will it stay for a few days in the frig, if there is anything left over next time?
Rhonda says
DELISH! I made this using unsweetened chocolate chips (Pascha brand), added 3/4 cup of Swerve and a little more almond milk and it’s outstanding! Super easy to make and so rich and delish.
Ashley says
Delicious recipe – turned out great! I am curious about your nutrition facts though. I plugged the recipe into a calorie calculator and got very different numbers back than those displayed on your website. When I played around with the calculator, one slice varied from 311 calories – 450 calories per slice. Not even close to 140! Would you be able to break down how you got 140 calories per slice? Thanks!
Jason Sanford says
Are you using a crust? That’s the only way I could get it to be so high
Cynthia says
Hi, can I use white chocolate for this recipe? What should I use to replace cocoa powder? Thanks!
Kat says
I made a chocolate icebox cake using this recipe as the filling. I lined a 8×8 pan with plastic wrap, then put down a layer of graham crackers, a thin layer of the pie filling then alternated until everything is used up. Finished with a layer of whipped topping (the healthier stuff, of course :P) then dusted with some graham crackers crumbs 🙂
CCK Media Team says
That sounds absolutely amazing!
Caroline Thompson says
Hi there!
Could I sub all cocoa powder instead of the chocolate?
What total amount would you recommend?