Hey there my friend 
. If you love chocolate and want a dairy-free, egg-free, and totally delicious dessert, you’re in the right place. This vegan chocolate pie is smooth, rich, and ridiculously easy to make.
And guess what? You don’t even need to bake it. Just mix, pour, chill, and enjoy. Let me show you how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowl
- Whisk
- Blender or food processor
- 9-inch pie pan
- Spatula
- Measuring cups and spoons
- Saucepan
- Plastic wrap or foil
Important Info
- Servings: 8 slices
- Estimated Cost: Around $12 for the whole pie
- Prep Time: 15 minutes
- Cook Time: No cooking required
- Total Time: 3 hours 15 minutes (includes chilling time)
- Additional Time: 3 hours for chilling
- Calories per Serving: 320
- Cook Method: No-Cooking Required
- Season: Any season
- Courses: Dessert
- Cuisine: Vegan, American
- Diets: VeganDiet, DairyFreeDiet
How to Make Vegan Chocolate Pie
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups crushed vegan graham crackers (for the crust)
- 5 tbsp melted coconut oil (for the crust)
- 12 oz silken tofu (drained and patted dry)
- 1 cup dairy-free dark chocolate chips (melted)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp unsweetened cocoa powder (optional, for extra chocolate flavor)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Vegan graham crackers | Crushed digestive biscuits (check the label for vegan-friendly options) |
| Coconut oil | Melted vegan butter |
| Silken tofu | Coconut cream or cashew cream |
| Maple syrup | Agave syrup or date syrup |
| Dairy-free chocolate chips | Melted dark chocolate bar (vegan) |
Instructions
- In a mixing bowl, combine the crushed graham crackers with melted coconut oil. Stir until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch pie pan. Use a spoon or the back of a cup to make it even. Chill in the fridge while you prepare the filling.
- In a blender or food processor, add the silken tofu, melted chocolate chips, maple syrup, vanilla extract, salt, and cocoa powder (if using). Blend until smooth and creamy.
- Pour the chocolate filling over the crust, spreading it evenly with a spatula.
- Cover the pie with plastic wrap or foil and refrigerate for at least 3 hours, or until set.
- Once chilled, slice and serve.
Helpful Tips
- Use high-quality dark chocolate – It makes a difference in taste and texture.
- Chill the pie overnight – The longer it chills, the better it sets.
- Pat the tofu dry – Too much moisture can make the filling watery.
- Blend until silky smooth – No one likes a grainy texture in their pie.
- Let it sit for 10 minutes before serving – This makes slicing easier.
What to Serve with Vegan Chocolate Pie
This pie is delicious on its own, but you can make it even better with these:
- A dollop of coconut whipped cream
- Fresh berries like strawberries or raspberries
- A drizzle of dairy-free caramel or extra melted chocolate
- Crushed nuts for some crunch
How Do You Serve the Vegan Chocolate Pie?
A sharp knife will give you clean slices. If the pie is too firm, let it sit at room temperature for a few minutes before cutting. Use a pie server or spatula to lift each slice easily.
Where Do You Serve This Recipe the Most?
This is a perfect holiday dessert. Serve it at Thanksgiving, Christmas, or any special occasion where you need a dairy-free treat. It’s also great for birthday parties and potlucks because it’s easy to transport. Since it’s a no-bake pie, you don’t have to worry about reheating or keeping it warm.
Storage
Short-Term Storage (Room Temperature)
- This pie must be kept in the fridge. Do not leave it out for more than 1 hour at room temperature, especially in warm weather.
Refrigeration
- Store the pie covered in the fridge for up to 5 days.
- Keep it in an airtight container or cover the pie pan with plastic wrap.
Freezing
- For longer storage, freeze the pie for up to 3 months.
- Wrap slices individually in plastic wrap and place them in a freezer-safe container.
- To eat, let a slice thaw in the fridge overnight or at room temperature for about 30 minutes.
Frequently Asked Questions
Can I use regular tofu instead of silken tofu?
No, you should not use regular tofu. Silken tofu has a soft, creamy texture that blends smoothly, while firm or extra-firm tofu will make the filling grainy.
Can I use a different crust?
Yes, you can use an Oreo crust (just crush the cookies and mix with melted coconut oil) or a nut-based crust with blended almonds and dates.
Does this pie taste like tofu?
No, it doesn’t. The chocolate and sweetener cover any tofu taste, making the pie rich and creamy.
Can I make this ahead of time?
Yes, you can make this pie a day or two in advance and keep it refrigerated until serving.
Is this pie kid-friendly?
Yes, kids love chocolate, and this pie is a great way to sneak in some protein from tofu. Just make sure they don’t eat it all in one go.