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!
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.
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.