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No Bake Chocolate Pie

This rich, creamy, and secretly healthy no bake chocolate pie will be THE hit of any party!

With fewer than 150 calories per slice, this creamy & healthy chocolate pie is a chocolate lover's dream come true! @choccoveredkt

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

vegan chocolate 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!

No Bake Chocolate Pie

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!

With fewer than 150 calories per slice, this creamy chocolate pie is a chocolate lover's dream come true! @choccoveredkt

No Bake Chocolate Pie

Adapted from my Ultimate Chocolate Fudge Pie

No Bake Chocolate Pie

Total Time: 5m
Yield: 8 slices
Print This Recipe 4.38/5
No Bake Chocolate Pie


  • 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


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!

View Nutrition Facts



More About The Cookbook


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4.38/5 (8)

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Published on February 20, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. Barbara Gabbe-Harris says

    ah! I found a way to contact you ….Katie, I LOVE your recipes! wonder if it is possible for you to have a “printer friendly” version of the recipes …I manage to copy & paste but it would be much easier if I could print them directly. also, I notice there a few recipes you have that you microwave ..I don’t use the you think you could put an alternive method for baking too. I would like to commend on your beautiful photography and also that you include “Nutrition” information & even WW points! You certainly do a terrific job and the results are fabulous!! Thank you for all you do. Barbara in Florida

    • Unofficial CCK Helper says

      To print, you can highlight the recipe itself, right click and hit copy, then open a new Word document, right click paste, and then you can name & save the recipe in a CCK folder for future reference, as I’ve done.
      Also, Katie usually lists an alternative to microwaves in the recipes that call for them, in the instruction part 🙂

  2. Charlotte says

    Hello Katie! Your blog is great, I’ve tried out quite a few of your recipes by now and they are luscious! (My family- who isn’t vegan- loved the raspberry vanilla coffee cake and the deep dish pies). I made this pie for the first time and it was a killer!! My filling was heavy and creamy, which was lovely, but how do you achieve the mousse-like texture? I used silken tofu and roughly 250g chocolate, perhaps it was too much?
    Still, whichever way, genius recipe 🙂

    • Unofficial CCK Helper says

      Be sure to melt the chocolate so it is smooth BEFORE blending with the other ingredients. Then it should be smooth and mousse-like. Just blend until a mousse consistency is achieved.

  3. Vanessa says

    Think recipe doesn’t say how to make the oreo crust. I assume that’s what the brown/black crust is. Can you explain that further.
    Thank you

  4. Laura says

    Hi Katie! Found your blog about a week ago and so glad I came across it! Quick question…how long do you think this keeps in the fridge? I just made a batch tonight, and I was surprised at how much it made (yay!). So I’m just wondering how much time I have to devour it 🙂 Thank you!

  5. Amanda says

    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.

  6. Gavi says

    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?

  7. Megan says

    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.

  8. fliss says

    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

  9. Carla says

    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!

  10. Fatema says

    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

  11. Karen says

    I feel the new version of this recipe is very misleading. You have a photo of a chocolate crust, but the recipe does NOT include it.

  12. Rumpy says

    OK I made this with extra firm tofu, because that’s what i had on hand. I don’t recommend it, but it still makes a mighty damn good pie. Another hit, Katie!

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