This ultra rich and creamy vegan chocolate pie recipe is the ultimate healthy dessert!
No bake vegan chocolate pie
Rich, creamy, luxurious, velvety, chocolatey, and melt-in-your-mouth delicious…
If you can think of any more extravagant description words, go ahead and add to the above, because this homemade chocolate pie deserves all of them.
Just one taste of the decadent silky smooth chocolate filling, and you will absolutely never believe the ingredients.
This recipe is a chocolate lover’s dream come true, with fewer than 150 calories per unbelievably fudgy slice!
Even better, the simple vegan pie recipe can be gluten free, oil free, egg free, and dairy free, with no cashews and no coconut milk required.
Serve it at your next birthday party or holiday event, and do not be surprised at all when all of the guests beg you for the recipe.
Still craving chocolate? Make Sweet Potato Brownies
The best vegan chocolate pie recipe
Don’t just take my word for it.
Here are a few of the positive reviews on Pinterest and other social media, from readers who have tried the easy vegan recipe.
This tastes like traditional French silk pie. It’s one of our family’s favorite recipes, and we are not even vegan!
The flavor and texture of this secretly healthy chocolate pie is like chocolate fudge.
We call it chocolate pudding pie in our home, but really its texture is more like a rich chocolate mousse.
I have been making this recipe for years, and if I had to choose any one healthy dessert to convince people that vegan desserts can taste amazing, this would be the first recipe I’d choose. No one, seriously no one, ever believes me when I tell them the ingredients. Highly highly recommended.
This chocolate vegan pie is freakin’ delicious!!!
Made my own crust with dates and oatmeal, and I love that it’s high in protein. The vegan chocolate pie was a hit. Even the non vegan devoured it.
Also try these Vegan Cinnamon Rolls
Step by step recipe video
Above – Watch the video of how to make vegan chocolate pie
Five easy flavor ideas
Mint Chocolate: Use peppermint chocolate bars, or add a fourth teaspoon of pure peppermint to the food processor extract before blending.
Chocolate Peanut Butter: Include the optional half cup of peanut butter in the recipe below. You may also use almond butter or cashew butter.
Nutella: Instead of peanut butter, add a half cup of Homemade Nutella.
Chocolate Orange: Add the zest of two oranges along with the other ingredients.
Chocolate Pretzel: After blending, stir in a handful of crushed pretzels.
Other chocolate pie flavor options include almond, vanilla, or maple extract, shredded coconut, chopped caramels, dates, pistachios, walnuts, or pecans.
Ingredients for the tofu chocolate pie
Just like with the popular Avocado Smoothie Recipe, no one will ever guess the secret ingredient. Only this time, the secret ingredient is not avocado.
For the tofu: My favorite tofu to use for this recipe is the Mori-Nu shelf stable tofu in firm or extra firm.
The dark chocolate silk pie also works with refrigerated firm tofu or with silken tofu if you prefer a softer vegan pie.
For the sweetener: You can use any all purpose liquid or granulated sweetener, such as regular or brown sugar, pure maple syrup or agave, coconut sugar or date sugar, or erythritol or xylitol for a low carb chocolate pie.
To make a sugar free pie, use store bought or homemade sugar free chocolate chips.
For the chocolate: To make the pie vegan, look for dairy free chocolate chips or chocolate bars, which should be available even at many major grocery stores.
Companies sometimes change formulas, so always consult the package for most up to date ingredients. Here is a list of just a few options you may find:
Try Enjoy Life Foods, Evolved Chocolate, Simple Truth Organic, Target Simply Balanced, Lily’s Sweet Stevia Sweetened, or Kirkland semi sweet (Costco brand). Or look for Guittard extra dark, Scharffen Berger dark chocolate baking chunks, Trader Joe’s semi sweet chips, Sprouts semi sweet, or Pascha.
For a low carb and keto version, try this Keto Chocolate Pie
How to make dairy free chocolate pie
Start by carefully melting the chocolate chips. This step can be done either on the stovetop or in the microwave.
If using refrigerated tofu, let it come to room temperature. This trick will ensure the chocolate does not seize when combined with the other ingredients.
Add all of the pie ingredients to a good food processor or high speed blender, and blend until the mixture is completely smooth.
Pour the creamy contents of the food processor into a prepared pie crust. Or you can opt for a crustless chocolate pie.
The chocolate filling also makes a fabulous chocolate mousse if you smooth it into ramekins. Refrigerate the whole pie or ramekins until firm and set.
It tastes like a classic old fashioned chocolate pie and is especially good topped with thick homemade Coconut Whipped Cream.
Vegan crust options
If you are using a crust, feel free to go with a packaged or homemade pie crust.
The chocolate pie in the pictures shows the raw crust from this Vegan Chocolate Tart recipe. Other vegan pie crust options include a traditional flour crust, graham cracker crust, Oreo cookie crust, or a keto almond flour crust.
I like an eight or eight and a half inch dish for a deeper pie. A nine inch pie pan is also fine. Or double the recipe to fill a ten inch pan.
If you want to make it crustless, just use firm tofu instead of silken. After chilling in the refrigerator, the recipe should be easy to slice. There is also a soy free option below.
Or for a fancy coconut free Vegan Chocolate Mousse, spoon the filling into ramekins.
Vegan Chocolate Pie
Ingredients
- 12 oz firm tofu (for soy-free, try this Brownie Cheesecake)
- 2 tsp cocoa powder
- 1 1/2 cup chocolate chips or 10 oz chopped chocolate
- 1 pinch salt
- 2 1/2 tbsp milk of choice
- 2-3 tbsp sweetener of choice
- optional 1/2 cup peanut butter
- optional pinch instant coffee
Instructions
- *For a sugar free version, use Sugar Free Chocolate Chips.Carefully melt the chocolate, either on the stovetop or in the microwave. If using refrigerated tofu, let it come to room temperature. Combine all ingredients in a food processor (I use this food processor) until completely smooth. Pour into a pie crust if desired, or keep it crustless or pour into ramekins to make chocolate mousse. Refrigerate until firm.View Nutrition Facts
Notes
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More Vegan Chocolate Recipes
Lexie says
I made this today. I used firm tofu and it was at room temperature. I did make sure it was 12 oz. After chilled it’s very firm. Tastes fine, but not creamy. It doesn’t taste heavy. Should I have used all of the tofu? 14 oz package. It started firming in the food processor. Did I process too long? Thank you.
CCK Media Team says
Hi Lexie, if you want a more creamy pie as opposed to a firm one, you can use medium or soft tofu instead of firm.
Karen Becker says
I made this pie on the weekend for my son’s birthday and it was amazing! I used an Oreo pie crust and added the optional peanut butter. Everyone was shocked when I said there was tofu in it.
Mari says
Would you recommend any changes now that Mori-Nu packages are now 10.8 oz instead of 12 oz? Using a whole package of shelf stable tofu seems like the easiest thing, but will the ration of ingredients work well with slightly less tofu?