Low-Carb & Vegan No-Bake Chocolate Pie (6 ingredients & no tofu!)
Here’s a Low-Carb and Vegan No-Bake Chocolate Pie with NO tofu! With just 6 vegan, keto-friendly ingredients, you can whip up a decadent, rich, not-too-sweet, dairy-free chocolate pie. Plus, I’m revealing the secret to finding the best dark chocolate to use!
Want to know more about keto sweeteners?
Download my FREE Guide to Alternative Sweeteners here!
This post is sponsored by Bar & Cocoa.
I’m just gonna be really honest with y’all:
If I have to choose between a huge, organic salad with homemade dressing and locally grown produce… and chocolate…
I. Choose. Chocolate.
And, I don’t mean overly sweet milk chocolate junk. No, ma’am.
Give me some rich, dark chocolate with hints of citrus and deep notes of cocoa. Give me chocolate that’s produced sustainably and fairly by companies that pay their workers a living wage. And, give me chocolate that doesn’t require me to do a lot of work in the kitchen! Personally, I get chocolate like this from Bar & Cocoa.
Chocolate… like this low-carb and vegan no-bake chocolate pie!
First, you need to know about Bar & Cocoa.
In 2015, Pashmina and Chris (Bar & Cocoa’s founders) had a mission: make sustainably sourced, bean-to-bar, craft chocolate easily accessible via a chocolate subscription service.
Now, they offer one of the world’s largest selections of bean-to-bar chocolates with over 70 makers of craft chocolate from over 40 countries!
I love Bar & Cocoa for these reasons:
- First and foremost, they’re ethical. The chocolate industry is renowned for its unfair labor practices. Bar & Cocoa seeks out chocolate-makers that source their cacao through direct trade. (Read more about direct trade vs. fair trade here.)
- When cacao farmers and chocolate-makers are paid more, they nurture higher standards, not only for top-quality chocolate, but sustainable farming practices as well.
- CACAO is the star ingredient of every chocolate offered at Bar & Cocoa — not sugar, not fillers.
- As the craft chocolate scene grows, Bar & Cocoa hand-packs each order in Denver, Colorado.
- Finally, you can actually taste the uniqueness and complexity of this chocolate — something that’s impossible with mass-produced chocolate.
Craft chocolate is like fine wine, craft beer, and artisanal cheese. It provides an elevated chocolate experience — meant for savoring.
Bar & Cocoa’s Chocolate Subscription
Chocolate mail is the BEST mail!
Bar & Cocoa’s chocolate subscription service hand-packs and delivers high-quality, direct trade, craft chocolate right to your door — allowing you a richer chocolate experience while supporting sustainable agroforestry and raising the work and pay standards of cacao farmers and chocolate makers.
With a Bar & Cocoa subscription, you get 4 full-size dark chocolate bars from the world’s finest chocolate makers delivered to your door each month. Each subscription box includes tasting notes for a complete chocolate-tasting experience.
Plus, during warm weather months, extra care is taken so that your chocolate arrives totally intact.
Furthermore, ALL chocolates are gluten-free, with many dairy-free, vegan, and keto-friendly chocolate bars to choose from. You can even pick out individual bars from their shop, anytime you’re looking to get your chocolate fix!
The Bar & Cocoa team finds the best chocolate-makers from around the world and shares their craft with you. These are NOT the chocolate bars you find at the grocery store or even high-end health food stores!
A chocolate subscription box is perfect for treating yourself or any chocolate connoisseur in your life. Think anniversary gift, wedding gift, new parent gift, or self-care gift!
Low-Carb & Vegan No-Bake Chocolate Pie (no tofu!)
Craft chocolate was made for savoring a tiny bit at a time, perhaps with a glass of red wine or an aged cheese. But don’t be scared to use it to create exquisite dessert recipes, too.
Trust me, no chocolate “goes to waste” this way.
This Low-Carb and Vegan No-Bake Chocolate Pie is the perfect way to share (and savor!) your direct trade, bean-to-bar chocolate. It’s a decadent, rich, and absolutely healthy dessert.
Almost every vegan chocolate pie recipe I’ve found online contains silken tofu. Well, not THIS pie! This is a tofu-free vegan no-bake chocolate pie!
90% Dark Chocolate — my first Bar & Cocoa taste
I personally chose Definite’s Mallano Dark 90% bar for this low-carb and vegan no-bake chocolate pie recipe.
This particular bar is made with just 2 ingredients: cacao and cane sugar. Remember, it’s 90%, which means a VERY low amount of sugar. 1 slice of this pie contains just 9g net carbs!
In fact, you almost can’t taste any sweetness in this bar. It’s so dark and rich!
On their website, Bar and Cocoa describes this bar as having notes of raisin and blackberry. However, I also tasted hints of red wine.
What Makes This Low-Carb & Vegan No-Bake Chocolate Pie Different?
#1 — It’s soy-free.
Finding no-bake chocolate pie recipes that aren’t made with silken tofu is a challenge. So, I did what I do best. I created a tofu-free chocolate pie recipe myself!
#2 — Absolutely NO baking required.
This is a true no-bake chocolate pie. No baking the crust, no baking the filling.
#3 — High-quality chocolate.
We don’t settle for lesser quality chocolate just because it’s being melted and put in a pie. This low-carb and vegan no-bake chocolate pie is meant to be enjoyed and savored. Lick every last crumb off your plate!
Friends, you won’t regret splurging on Bar & Cocoa’s craft chocolate.
#4 — It’s not too sweet or too rich.
The dessert recipes I find online are almost always too sweet, too rich, or both.
This low-carb chocolate pie is NOT too sweet. There’s some sweetness, but mostly, it’s decadent, dark chocolate.
#5 — Only 6 ingredients!
Y’all, Real Food is so beautifully simple. It doesn’t require many ingredients to create exquisite and uncomplicated low-carb and vegan dessert recipes, like this no-bake chocolate pie.
How to Make a Low-Carb & Vegan No-Bake Chocolate Pie with 6 Ingredients
The 6 ingredients you need for this Vegan No-Bake Chocolate Pie are:
- blanched superfine almond flour
- sustainably sourced palm shortening
- granulated keto sweetener of choice — such as my DIY Keto Sweetener Blend or Lakanto
- 2 bars of 90% dark chocolate — I used Definite’s Mallano 90% Dark Bar from Bar & Cocoa
- cream from 1 can of full fat coconut milk
- salt & vanilla extract
- stand mixer or hand mixer
- a glass bowl that fits inside a saucepan or double boiler
- 7-inch springform pan
- whisk & silicon spatula
Make the crust first:
Grease the springform pan. Next, mix all crust ingredients together until a wet dough forms. Press evenly on the bottom of the springform pan. Freeze.
Second, make the vegan chocolate pie filling:
Chop the chocolate bars. Scoop the cream out of a can of coconut milk (discard the water or use in a smoothie). Then, over a double boiler, whisk together the chopped chocolate, coconut cream, and low-carb sweetener of choice.
When the pie filling is smooth, remove from the heat and whisk in vanilla and salt.
Finally, pour over the frozen shortbread crust and refrigerate 4 to 6 hours or until completely set.
When ready to serve, release the springform pan and cut into 6 slices.
Lastly, garnish with whipped coconut cream, fresh berries, and/or sprigs of mint.
Recipe Subs & FAQs
I don’t use keto sweeteners. What sweetener can I use?
You can use an equal amount of your favorite granulated vegan sweetener, such as coconut sugar. Coconut sugar can be “chunky”, though, so it might be helpful to powder it in a blender or coffee grinder first.
Do not sub a liquid sweetener, such as honey or maple syrup. I have not tested the recipe with a liquid sweetener, so I can’t guarantee a happy result.
Do I have to use 90% chocolate? That seems really dark.
The added keto sweetener absolutely lifts the sweetness of this super dark chocolate. If you use a sweeter chocolate bar, you will likely need to decrease the amount of sweetener in the recipe to account for the added sweetness of a lighter bar. I recommend following the recipe as-is… trust me. 😉
What can I use besides palm shortening?
If you aren’t vegan or dairy-free, you can sub unsalted butter. If you are vegan, feel free to sub your favorite vegan butter. I only tested the recipe with palm shortening, so I can’t guarantee a good result. Comment if you use something other than palm shortening!
Do I have to use almond flour?
No, you can sub your favorite or best-tolerated nut flour. Pecan flour adds a depth of flavor that really compliments the dark chocolate. Cashew flour is a more neutral-tasting nut flour.
Is the coconut milk necessary?
The fatty part of canned coconut milk solidifies when cold, unlike other dairy-free milks. This is necessary to “set” the vegan chocolate pie filling.
Non-vegans could bloom a bit of gelatin during the filling-heating process to help set the pie if oat milk, cashew milk, or other vegan milk besides coconut is used. I have not tested this, however, so I can’t guarantee the result.
Low-Carb & Vegan No-Bake Chocolate Pie
Here's a Low-Carb and Vegan No-Bake Chocolate Pie with NO tofu! With just 6 vegan, keto-friendly ingredients, you can whip up a decadent, rich, not-too-sweet, dairy-free chocolate pie. Plus, I'm giving you a secret for the best dark chocolate to use!
No-Bake Shortbread Crust
- 1cupsuper-fine blanched almond flour
- 3tablespoonspalm shortening*
- 3tablespoonsDietz Sweet or Lakanto
Low-Carb & Vegan No-Bake Chocolate Pie Filling
- 1canfull fat coconut milkcream separated from water in the can
- 2barsDefinite Mallano 90% Dark Chocolatechopped
- 3 to 4 tablespoonsDietz Sweet or Lakanto
- 1/2teaspoonvanilla extract
No-Bake Shortbread Crust
In a stand mixer or with a hand mixer, combine the crust ingredients.
Mix until totally combined and a soft, wet dough forms.
Press the crust mixture into the bottom of a greased 7-inch springform pan.
Freeze 20 to 30 minutes.
Low-Carb & Vegan No-Bake Chocolate Pie Filling
Chop 2 bars of 90% dark chocolate.
Scrape the cream out of the can of coconut milk.
Combine the chopped chocolate, coconut milk, and sweetener in a glass bowl over a pot of simmering water or double boiler.
Whisk as the chocolate melts.
Continue whisking until smooth. Caution: the pie filling doesn't need to be hot; you don't want it to burn. Take it off the heat as soon as the chocolate is mostly melted. The heat of the water will finish melting the chocolate.
As soon as the pie filling is whisked smooth, stir in vanilla extract.
Pour into the frozen shortbread crust.
Place in the fridge for 4 to 6 hours or until totally set.
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