vegan chocolate pie

Creamy, 6-ingredient vegan chocolate pie so satisfying you&#39;d never guess it was dairy-free! Silken tofu pulls a sheet over eyes with its super silky texture and neutral flavor. Chocolaty, rich, fudgy — what&#39;s not to love?

6-Ingredient Vegan Chocolate Silk Pie

walnuts

cocoa

silken tofu ((drained, patted dry))

¾ cups dairy-free semisweet chocolate chips

full fat coconut milk or coconut cream ((or another dairy-free milk))

Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.

Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.

Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides (see photo). Pop in the freezer to set.

Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.

Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.

Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.

The filling for this luxurious, silky smooth vegan chocolate pie is made with just 4 ingredients! This pie is a chocolate lover&#x27;s dream.

Vegan Chocolate Pie

silken tofu

chocolate chips

almond milk

sugar

recipe Easy Vegan Pie Crust (|

Coconut Whip (| homemade

chocolate shavings, optional for top

Prepare the pie crust: If using my recipe for Easy Vegan Pie Crust, prepare as instructed, transfer to a pie pan, poke holes in the bottom several times with a fork, and bake for 15-20 minutes at 350 degrees F. Remove and let cool while you make the filling.

Make the chocolate filling: Melt the chocolate chips in a microwave in 30 second intervals, stirring in between, until melted. It took me 1 1/2 minutes. Let it cool for a few minutes. Then add the melted chocolate chips to a blender along with the silken tofu, almond milk and sugar. Blend until very smooth.

Pour the filling on top of the crust. Place in the refrigerator to chill for at least 2 hours. The pie will firm up as it cools.

Once the pie has chilled, top with coconut whip cream and chocolate shavings, if desired. You can also serve each slice with a dollop of coconut whip. Serve and enjoy!

Vegan Chocolate Pie - This gorgeous dairy-free chocolate cream pie has a rich chocolatey filling and crispy chocolate cookie crust your whole family will flip for! (Gluten-Free, Dairy-Free)

Vegan Chocolate Cream Pie (No Tofu!)

chocolate sandwich cookies (like Oreos or gluten-free chocolate sandwich cookies*)

Tbsp unsweetened cocoa powder

cornstarch

coconut sugar (or white sugar)

(13 ounces) can full-fat coconut milk

dairy-free chocolate chips

tsp vanilla extract

salt

Dairy-Free Whipped Topping (Like CocoWhip, TruWhip Vegan, or Reddi-Wip almond

Dairy-Free Shaved chocolate, chocolate chunks, or mini chocolate chips.

If baking the crust, preheat oven to 350 degrees F.

Place cookies in a food processor and pulse until the cookies are in fine crumbs. (You don&#8217;t want any large pieces left).

Add melted butter and pulse to combine until all the crumbs are moistened and the mixture resembles wet sand. (It should stick together when pinched.)

Pour crumb mixture out into a 9&#8243; pie dish.

Use your fingers or the back of a measuring cup (my favorite!) to pat down the crust smoothly along the bottom of the pie pan and up the sides of the dish. Even out the edges of the crust with your finger.

For a no-bake crust, chill the crust 20-30 minutes while you make your filling. For a baked crust, bake 8-10 minutes at 350 degrees F.  Cool before adding the filling.

FOR THE CHOCOLATE COOKIE CRUST: 

In a medium saucepan, whisk together cocoa powder, cornstarch, and coconut sugar. Pour in coconut milk and almond milk.

Bring the mixture up to a boil, whisking constantly to help avoid lumps.

Boil 2-3 minutes, or until mixture is visibly thicker. (You want it to really thicken.)

Remove pudding from the heat and add chocolate chips, vanilla, and salt.

Whisk to combine until the chocolate chips are completely melted. (Mixture will be quite thick now.)

Remove pie crust from the refrigerator and pour in your chocolate cream filling.

Cover the pie with plastic wrap or beeswax wrap and chill until completely chilled through and set, at least 2-3 hours. (I love making this pie even further ahead&#8211;8-12 hours.)

When ready to serve, remove from the refrigerator and uncover. Top with whipped topping and shaved chocolate, as desired. Note: the surface of the pie may crack as it chills. This is totally fine. That&#8217;s what whipped cream is for!

FOR THE VEGAN CHOCOLATE CREAM PIE FILLING:

This is THE BEST chocolate pie I have ever had!! So creamy and delish!! I did add a small amount of maple syrup to it since my daughter and mom don't like bitter chocolate at all. But we all agreed that this pie was the perfect end to our Thanksgiving 
vegan feast! ⭐⭐⭐⭐⭐

This is absolutely the most delicious chocolate pie I have EVER had in my life! And it was easy to make! So grateful for this recipe.

This recipe was really good, and I would make it again! My nephew can't have dairy and I wanted to bring a Thanksgiving treat that everyone would love. This was delicious and everyone said they'd never know that it was dairy-free. I used the barista oat milk I had in the fridge for the "other" milk. I mixed graham crackers and Oreos for the crust. I blind-baked it for 15 minutes, which I know was way too long (I didn't set a timer as I wasn't sure how long it needed, and was just peeking at it every few minutes, and forgot about it). I did use over 1 cup of chocolate chips in total, and it was not too dense, but it was rich (not so overly so, like fudge).
The only thing I need to tweak in the future is the crust; In the corners where it was harder to spread thinly, the crust became WAY too crunchy... cutting it with a knife was challenging, and with a fork was almost impossible. I think this may have had to do with how long I baked the crust.

I have made this recipe many times and it’s always a hit ! The last few times I’ve made it there seems to be chunks in it, my thought is it’s the coconut milk maybe. Do you have any suggestions to stop this from happening ?

This is an amaze-balls recipe!!! I've made it a few times now.  I use gluten free Oreos.  The regular stuf Oreos work a little better in my food processor, but need 1TBSP extra butter to hold together.  Double stuf also work, but can get a bit sticky in the food processor. I have also added a couple tablespoons of peanut butter to the pie filling during heating, which is pretty tasty as well.  I found out (the hard way) that it's best to put the pie in the fridge uncovered for a while, otherwise it's nearly impossible to remove the saran wrap/tin foil without pulling off the top of the pie.  Overall, an awesome recipe!

Great pie, I’ve made it a few times now. Instead of using a whole can of coconut milk, I put the can in the freezer for a bit till the cream separates. Then I just use the cream instead of the whole can. Much less coconutty.

This recipe is outstanding and it is so worth the time to make it (which isn’t really that long!).  The filling comes out deliciously rich and it thickens nicely.  The coconut oil suggestion works really well as a sub for vegan butter for the crust (i just don’t love the flavor of vegan butter…) This is a recipe I come back to and love every time!

Now I know the die hard chocolate fans will gawk but we didn’t have chocolate cookies for the crust. Cue normal graham cracker crust with some fudge ice cream topping spread in the middle after cooling the crust but before putting the filling in. 

Oh my goodness this is our go-to recipe for chocolate pies now! Thanks for the great and simple instructions.

https://content.jwplatform.com/videos/KnHrbbsV.mp4

Vegan Chocolate Pie – This gorgeous dairy-free chocolate cream pie has a rich chocolatey filling and crispy chocolate cookie crust your whole family will flip for! (Gluten-Free, Dairy-Free)

Vegan Chocolate Cream Pie (Gluten-Free or Not!)

The Best Vegan Chocolate Cream Pie so incredibly rich and delicious, none of your guests will ever know it&#x27;s vegan! Only 7 ingredients and super easy to make!

9 inch pre-baked pie crust

chocolate chocolate

(360 grams) full-fat coconut milk

(12 grams) unsweetened natural cocoa powder

(5 grams) vanilla extract

espresso coffee (optional)

cream,

You really want to weigh these ingredients,

scale

Have your prebaked pie crust ready before making the filling, so it has a bit of time to cool first. If using a store-bought one, bake according to the package directions.

IMPORTANT: With the coconut milk, sometimes, the cream separates from the water in a can or is really chunky. To make sure you get the correct amount and texture, I like to blend up the can of milk to a smooth consistency first and then measure.

Add the chocolate chips and coconut milk to a large bowl. Melt in the microwave for 30 seconds, stir and heat in 15 second intervals, stirring in between each, until it is about 90% melted.

Whisk until completely smooth and melted and pour into a blender or food processor.

Add the cashew butter, cocoa powder, vanilla, espresso (if using) and salt to the blender of chocolate.

Blend until fully smooth and pour over the prebaked pie crust.

Place in the freezer 1 hour (no longer!) to do a quick set and then transfer to the fridge to chill completely and firm up for several hours or overnight for the best set texture. If you don’t have room in your freezer, just place it in the fridge overnight. Note: This pie will become firm and fudge-like in the fridge. This is the texture I like in my chocolate pie. But take it out an hour or so before serving to soften some for guests and if you prefer it to be a bit softer. It will not melt like other chocolate pies, so don&#039;t worry!

Once ready to serve, garnish with non-dairy whipped cream. I like to use the Reddi-Wip non-dairy almond whipped cream and spray around the chilled chocolate pie in a swirling motion. Top with shaved dark chocolate, using a chocolate bar. Use a really sharp knife to carefully cut each slice and serve immediately. Store any leftovers in the fridge. I like to cover my pie with a flipped over large plate instead of foil, since foil will mess up the topping.

If you're ever looking for a no-fail, crowd-pleasing dessert, this silky no bake vegan chocolate pie is just that. With a gluten free chocolate cookie crust and a smooth, mousse-like filling, it's impossibly good!

10.5 oz package Oreos (gluten free if needed)

vegan butter

oz silken tofu, drained

coconut cream

cane sugar

cacao powder cocoa powder

oz dark chocolate chips, melted

vanilla bean paste

tsp salt

vegan coconut whipped cream (this is the brand we use)

Add cookies and melted butter to a food processor. Pulse until they form a crumbly mixture. 

Pour into 9-in. tart pan with removable bottom and press into pan using a spatula (or your hands). Use a 1/3 cup measuring cup to evenly tamp the crust down. Place in freezer while you make filling. 

Crust:

Melt chocolate chips and set aside for a few minutes to cool slightly. 

Add all ingredients except whipped cream to a blender and blend on high until smooth and creamy. Gently fold in whipped cream, then pour into crust. Smooth with a spatula. 

Cover (optional) and place in refrigerator. Chill for 4-6 hours or overnight. Serve with whipped cream and chocolate shavings. Store any leftovers in an airtight container in the refrigerator.

Filling:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629299291/v7oo0kxsys3trfbwsveg.mp4

If you're ever looking for a no-fail, crowd-pleasing vegan dessert, this silky chocolate cream pie is just that. With a gluten free chocolate cookie crust and a smooth, mousse-like filling, it's impossibly good! Even the non-vegans in our family LOVE this recipe. It's always a hit no matter the occasion!

This No-Bake Chocolate Peppermint Pie is THE BEST decadent, double chocolate dessert for the holidays! A buttery chocolate cookie crust with a creamy peppermint chocolate filling. Gluten-Free Option. 

No-Bake Chocolate Peppermint Pie

Oreo cookies,* roughly chopped

salted vegan butter, melted (see notes for substitutions)

(340 g) dairy-free semisweet chocolate chips

(350 g) silken tofu*, drained

(60 ml) non-dairy milk (I used oat milk)

coffee (for a deeper chocolate flavor –

peppermint extract

Optional toppings: coco whip/coconut cream, crushed candy canes, chocolate chips, mint leaves, etc

Prep: Grease a 9&#8242; tart or pie dish and set aside. Melt the butter.

Crust: Add the Oreo cookies to a food processor with a S-blade attached. Pulse a few times to get a crumbly texture, then add in the melted butter. Process for 45 to 60 seconds, scraping the sides as necessary.  A uniform ball of dough that is slightly crumbly should form. Press the dough into the tart dish and set aside.

Melt the Chocolate: 

melt the chocolate using either the microwave or a double boiler

Double-Boiler – fill a sauce pan with 1-2″ of water, then place a glass bowl over the top. Bring the water to a boil over high-heat, then reduce to medium-low heat. Chop the chocolate roughly into small chunks and place in the glass bowl. Allow the heat from the bowl to melt the chocolate, using a clean and dry spatula to stir well. Continue warming the chocolate until it is 80% melted, then carefully remove the bowl from the pot. Stir with the spatula until completely melted.

Filling: Quickly rinse out the food processor and return to the base. Add the tofu, milk, coffee, and peppermint extract to the processor and pulse until a smooth texture forms. Use a spatula to add the melted chocolate to this mixture, then process for an additional 45 to 60 seconds, until a thick and shiny chocolate &#8220;pudding&#8221; forms. 

Let it Set: Transfer the chocolate filling into the pan and use a spatula to spread it around evenly (or make a fun design! Place the tart into the fridge for at least 4 hours to let the chocolate thicken and set.

Serve: remove from the refrigerator, slice, and serve as desired. Leftovers will keep covered in the fridge for up to 5 days, or can be pre-sliced and frozen for up to two months. If you freeze, let the slices thaw and come to room temperature before serving.

This recipe is a total winner, needs only about 20 mins of effort and even then, the blender does all the work! Definitely saving it for any time I need a quick dessert that's simple yet decadent.
I didn't give it the full 5 stars though, because it was a tad too sweet for my liking. I followed the recipe to the T, even weighing the ingredients over using a cup measure. Next time, I'd use maybe 300g chocolate chips. But that's likely just how my friends and I like our desserts and very subjective :)

This was really easy and a hit! I added more peppermint, a touch of sweetener and topped it with pecans, coconut shreds and crushed scotch fingers. So delish!

I’m so bad at remembering to leave reviews but absolutely had to for this.. Made this recipe for our big holiday meal dessert and daaang it blew everything else out of the park! I may play around with lowering the peppermint a tad next time just for my own taste but otherwise it was absolutely perfect! Took some around to non vegan family to try and they couldn’t believe it was vegan let alone made of tofu. Dangerously easy also, will likely find any excuse to make it again!

This pie was such a hit with my non-vegan family members over the holiday! I wasn’t able to add the coffee, and for the chocolate I did 2/3 semisweet and 1/3 dark. My family likes their chocolate! I also used Glutino’s gluten free chocolate sandwich cookies for the crust, which turned out perfect. 
If you are someone that likes chocolate peppermint, then don’t walk, rather run to make this recipe! This is such an easy, quick pie to make. Thank you, Caitlin!

I made this pie, and it was fabulous! I put the filling in a pre made Oreo cookie crust to save myself some extra cleanup. I'll definitely make this dessert again and again! I will also add, that the recommended amount of the peppermint extract was perfect!

https://content.jwplatform.com/videos/JJz0fZCU.mp4

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