Healthy Chocolate Tofu No Bake Pie Recipe

Hi everyone! I know it’s been a while since I’ve posted anything. The last bit of 2016 sucked ass (thanks, depression!) so I took some time to get myself back on track.


In the meantime, I’m consuming chocolate at a record breaking speed (not really). So last weekend when the husband and I went to a friend’s house, I decided to make this pie.

This is a healthy chocolate tofu pie. Now, roll your eyes all you want at the idea of a tofu pie that goes over well, but it really does! This pie takes about 10 minutes to make (15 with clean up) and it sets up in the fridge.


This isn’t my recipe. I got it from Chocolate Covered Katie. The photos in this post are mine though.


When I need a fast and cheap dessert to bring somewhere, this is my go-to. I only require three ingredients from the store and price wise, it comes in under $10 for the pie.


Another great thing about this pie is that you can customize it you see fit! For example, I made two of these in the summer for a party. The first was chocolate strawberry and the second was an alcoholic chocolate caramel pie.


Chocolate Tofu Pie Recipe

  • 12.3 oz silken tofu
  • 1.5 tsp cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp liquid (see notes)
  • Dash of salt
  • 8-10 oz chocolate chips
  • 2-3 tbsp sweetener
  • Optional: extracts, fruit, sprinkles, etc


Start by melting the chips by your favorite method (mine is double boiler on the stove). While the chips are melting, throw everything into the blender. Add the melted chips and blend the mixture together until it’s smooth. Pour into a prepared crust, if you’d like. Let the pie set up in the fridge.

The tofu I use when making this pie.


  • The original recipe calls for 12.3 oz of tofu, but I use 16 oz as that’s the weight my tofu comes.
  • Make sure to open the tofu over the sink. Even though it’s silken, it still has a good amount of liquid added and that shouldn’t end up in the blender.
  • For the liquid, the original recipe calls for milk, but you can use whatever you’d like. When I made this as an alcoholic pie, I used flavored vodka at this step. It wasn’t enough to get you drunk, obviously. The topping I made certainly did though!
  • You can use whatever chips you have or fancy. I’ve made several variations, including chocolate, chocolate strawberry, chocolate and peanut butter, chocolate caramel, butterscotch, white chocolate, and peanut butter. They all turn out wonderful!
  • Wait to blend the mixture until everything, including the melted chips, are added. If you blend it for too long (like I did while taking photos), the pie turns more into a pudding like consistency.
  • If you’re using a sweeter chip like milk chocolate instead of semi sweet, then consider omitting the sweetener.
  • You can use whatever level of firm tofu you desire. The firmer the tofu, the firmer the pie. HOWEVER! The more tofu taste peaks through. The first time I made this, I used firm tofu and the tofu taste was a bit overpowering.
  • My favorite sweetener for this pie is agave syrup. It’s sweeter than sugar so you need less of it and it has a cleaner taste (less distinctive than honey or maple syrup).


Okay, I’m not going to lie, this pie isn’t exactly healthy for you. But if you had a choice between this pie and a conventional chocolate pie, then this will win.

One piece is 1/8 of the pie, using the ingredients mentioned above.


Have you ever made a pie with tofu before? Are you willing to?


  1. slimmingbsimcha | 25th Jan 17

    I’ve definitely done a tofu “cheesecake” recipe in the past. This looks good, might give it a go (without telling the children perhaps?)

    • Meg's Healthy World | 25th Jan 17

      That’s my routine when I make something new with a healthy ingredient. I tell them after and remind them how much they liked it. Even adults really like this pie.

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