Featured comment
This was the absolute best silk pie recipe I have ever made. Thank you! My family declared it “perfection”!
karin
This recipe is sponsored by Almond Breeze
Mind-Blowing Vegan Chocolate Pie: putting stars in my chocolate-loving eyes since July 2017.
This magic is creamy, rich, smooth like the best chocolate pudding-meets-mousse-meets-chocolate-pots-de-creme of your life. It’s not icy or weirdly textured at all, as many alternative-type frozen desserts can be. And there’s no milk in it. Or cream. Or anything dairy-like. But there’s also no scary vegan ingredients – it’s just all things you could buy at your regular grocery store. My favorite kind of recipe.
How To Make Our Vegan Chocolate Pie:
Things that make this a Mind-Blowing Vegan Chocolate Pie:
- 5 Ingredients.
- No Bake.
- TASTES LIKE HEAVEN IN A PIE CRUST.
- We could stop there.
- But we could also keep going:
- Tofu. Let’s just get that out of the way right now. Everything else in this short ingredient line-up is going to be cool with you, and then you’re going to see tofu and you’re going to doubt me. I see you, Doubter. I am a doubter myself, and I pinky promise that you will eat this and think zero thoughts about tofu. I love tofu in this chocolate pie because it acts as a thick, creamy base that blends together easily, but the flavor is almost completely neutral. Smooth, creamy perfection.
- Obvi, chocolate and more chocolate. Chocolate chips are a major player here, and did you know there is such a thing as vegan (dairy free) chocolate chips? I used Ghirardelli chocolate chips here because I’m a chocolate snob and just a casual, part-time vegan so I’ll take my real-deal chocolate TYVM, but I have purchased and used dairy free chocolate chips in the past and can vouch for their existence.
- Wrapping up the mind-blowing element is a little bit of almond love. Just scoop some almond butter in that blender to get a buttery texture, and leave the smoothing-out part to the chocolate almondmilk.
Yummy, Yummy, YUMMY.
One thing to know about this vegan chocolate pie is that, um, it’s mind-blowing.
Another thing to know: sometimes I keep the chocolate filling in jars and eat it for breakfast. DON’T EVEN JUDGE ME and I’m not actually joking.
I have made a variation of the chocolate pie filling that used cocoa powder + maple syrup in place of the chocolate chips, and let’s be honest: it was not nearly as delicious as this version I’m giving you here with a full bag of chocolate chips worked in, but it was a little more along the lines of a healthy breakfast, and I found out (surprise surprise) that I loved eating the equivalent of cold, thick, creamy chocolate pudding for breakfast every morning. Top with bananas! Top with peanut butter! Berries! Seeds! Granola! I have a thing about hot oats in the summer (thing being – I don’t like to eat them) so having something cold and sweet and mostly-good-for-you waiting for me in the fridge each morning was one of my favorite things about making this pie.
Clearly, the emphasis here is on the filling. Is it a malt? a shake? a pudding? a breakfast bowl? or mind-blowing vegan chocolate pie filling? That’s the beauty – it’s sort of all of the above. It’s a back-pocket, use-it-however-you-want chocolate pie recipe situation.
Okay, in terms of topping?
Whipped cream would be pretty French Silky Awesome of you, and you can swap with coconut whipped cream for the true vegans. You could do chocolate shavings… dust it with cocoa powder… I may have piled peanut butter cups high on top of one of my pies in the name of “recipe testing”….
But honestly, can you really go wrong with a pinch of sea salt?
I’m really just obsessed with this minimal chocolate pie beauty.
No cooking or baking, no fancy toppings, and just a short list of simple ingredients.
This is my kinda chocolate pie. ❤
Print
Mind-Blowing Vegan Chocolate Pie
- Total Time: 10 minutes
- Yield: 10 slices 1x
Description
This vegan chocolate pie is a five-ingredient, no-bake miracle. The ultra-thick and creamy chocolate pie filling is made with (wait for it)… tofu, almond butter, almondmilk, and melted chocolate. Easy!
Ingredients
For the chocolate pie filling:
- 12 ounces firm silken firm tofu
- 1/2 cup Almond Breeze Chocolate Almondmilk
- 1/2 cup almond butter
- 12 ounces chocolate chips*
- flaky sea salt for topping
For the Crust:
- pie crust of your choice! ideas in the notes section.
Instructions
- Chocolate Pie Filling: Blend the tofu, almondmilk, and almond butter until smooth. Melt the chocolate chips. Add to the blender and blend until smooth – it gets pretty thick so you might need to help it along with a spatula between blends.
- Chocolate Pie Assembly: Pour filling into a crust, sprinkle with sea salt if you want, and chill for 12-24 hours. Cut and serve!
Notes
*For strict vegans, use dairy-free/vegan chocolate chips – we found them at stores like Whole Foods.
We used chocolate almondmilk and it was deeeelicious. Bonus: the leftover milk sitting in my fridge has become my new favorite morning drink of choice.
Crust ideas: my favorite is a graham cracker crust, and unless I’m missing something major, it looks like most of the store-bought ones are vegan because they use oils instead of butter! Online forums support my findings, but if you know something I don’t, feel free to comment. I also love the idea of an Oreo crust or a regular pie crust, which you can make with coconut oil to be vegan. Also: a date and nut crust could be nice.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: American
Keywords: vegan chocolate pie, tofu chocolate pie, chocolate pie
Thank you to Almond Breeze for sponsoring this post!
One More Thing!
This recipe is part of our easy no-bake desserts page. Check it out!
The pie filling is fabulou! Thank you! Like lots of women, I have to be on a low fat diet. ( sadly, doctors took our gall bladders out as the “ easy way”, and it was never the real problem) .
So, I reduced the almond butter by half to start. I added several flavor variations too. I used low fat coconut milk in one,plus a tablespoon of coconut oil instead of the almond butter and flavored with orange. in Rosewater with the chocolate in the third, and mint flavoring and butter in the last one. Since a lot of folks our age are diabetic, the plain chocolate version and the mint pie were both made with Lilly’s dark chocolate sugar free chips.
I served all four pies as a treat to my neighbors at our weekly coffee hour, and wow! They were a hit!
Next time I’m using vanilla hazelnut butter for fun.
This recipe is so versatile!
I made the pie. It’s in the freezer for a little while. So we can eat this tonight 😁😆 The filling is so good!!!
Can I make this without nut butter-will it change consistency?
Hi! The pie will not set without the nut butter.
I made this for my family last night and everyone loved it! I was shocked at how much my daughter ate since she doesn’t always love my vegan recipes. Thanks!
Question: What size pie crust should be used? I see 8, 9 10 inch pie crusts at the grocery store. Thank you—want to try this on cold, snowy day.
We typically use 9-inch crusts for this recipe!
This tasted toooo much like almond butter.
Looove food. Just like you…that chocolate recipe sounds great…will definitely make it!
I have been making this pie for years. It’s awesome and always a hit. Has anyone tried making a pumpkin version? Let me know!
About twice as sweet as I can handle. Also didn’t set. Not sure whatwent wrong.
Am I able to use regular unsweetened almond milk instead of chocolate flavoured? thanks!
You could, but you’d need to replace the sugar that’s missing!
This pie is so unbelievably delicious! I expected it to be good, but it was GOOD.
This looks amazing. I’m a little confused about the tofu. The recipe I’m seeing here calls for “firm silken firm”. Should I just use silken?
Love this pie. I have made it several times. I found that I like using peanut butter instead of almond butter but both butters are we great!
Fresh chopped mint on this is revolutionary. I was debating strawberries or raspberries, went with mint. It’s a no-brainer.
Can I use peanut butter?
Yes!
It was easy to make and was good but I found it too rich. I’d put in less chocolate next time if I make it again.
Delicious recipe. I used PB instead of almond butter since I had no almond butter and I used coconut milk instead of almond milk. My dad, whom would NEVER touch tofu had no idea that it was in this recipe. To me that is a huge win! Definitely keeping this recipe as a regular holiday pie!
Can I freeze this dessert?
Do you have any tips for storage/transportation? Does it need to be refrigerated until served or could it hypothetically wait on a table while we eat thanksgiving dinner?
Refrigerating is best!
Great pie! However, I don’t recommend mixing ingredients for two pies together. There seems to be two much chocolate for them. Whem making two, nect time I will make each pie seperate.
C.
Can this pie be frozen?
Is silken tofu the same as silken firm tofu? I bought simple truth organic silken tofu and it seems really soft. But the firm block didn’t say “silken firm”. Can someone please help guide me here? Thank you!
Hi Jade! There are different types of silken tofu. If you came across the soft variety, it may still work out okay. But ideally, you’d want to find the Silken brand firm tofu.
Hi! Can I sub the chips for all cocoa powder instead?
Hi Caroline! We haven’t tested this pie with all cocoa powder, so it’s hard to say. If you wanted to give it a try, I’d recommend adding in a sweetener since the chocolate chips give this pie the majority of its sweetness!
OMG! The 1st time I made this for my daughters birthday; she is vegan and the rest of the family is not. Everyone was blown away. I followed the direction to the T the 1st time and thought it was too chocolaty (I know, you’ve got an eyebrow raised) 2nd time I made it for myself and reduced the chocolate chips to 8 oz. and found the pie to be a little softer and not as rich. Brought some leftovers to work and turned the macho men I work with onto it…yes they loved it! Thank you for a fantastic recipe!
Wow! No one can guess there is tofu in here and it’s such a great easy, simple pie to make. We are not vegan, but this is delicious!