This unbelievably rich and creamy vegan chocolate pie is the ultimate does-not-taste-healthy dessert!
The simple recipe can be:
Vegan
Gluten Free
Dairy Free
Oil Free
NO Coconut Milk!
Serve it at your next party, and don’t be surprised when everyone begs you for the recipe. With fewer than 150 calories per slice, this creamy chocolate pie is a chocolate lover’s dream come true!
Also Try This Vegan Mac And Cheese
Don’t just take my word for it.
Here are a few of the reviews on Pinterest from readers who tried the recipe:
- This pie is freakin’ delicious!!!
- Tastes like french silk pie… one of our favorite recipes, and we’re not even vegan!
- 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 recipe I’d choose. No one—seriously no one—ever believes me when I tell them the ingredients. Highly highly recommended.
- The taste of this secretly healthy chocolate pie is like fudge chocolate.
- 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.
You May Also Like: Healthy Banana Bread – NO Oil Required
Rich
Smooth
Creamy
Fudgy
Silky
Melt-In-Your-Mouth Delicious!
What other description words can I throw in there???
If you can think of any more, add them to the above, because this homemade chocolate pie is deserving of ALL THE WORDS.
Still Craving Chocolate? Make Sweet Potato Brownies!
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…
It tastes like a classic old fashioned chocolate pie and is especially good topped with Coconut Whipped Cream!
If you want to make it crustless, just use firm tofu instead of silken (there’s also a soy free option), or you can spoon the filling into ramekins or fancy bowls for a coconut-free version of Vegan Chocolate Mousse.
Above – Watch the video of how to make vegan chocolate pie.
Vegan Chocolate Pie
Ingredients
- 12.3 oz firm tofu (for soy-free, try this Brownie Cheesecake)
- 2 tsp cocoa powder
- 1 1/2 cup chocolate chips, or 10 oz broken-up chocolate bars
- scant 1/8 tsp 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, just use Sugar Free Chocolate Chips.Carefully melt the chocolate, either on the stovetop or in the microwave. 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
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Vegan Chocolate Recipes:
(Super EASY To Make!)
Holly says
Hi there – to make this soy free it says to follow your brownie cheesecake recipe. Will that also be mousse like or will it be cheesecake? I’d love to make a silk chocolate pie that’s clean and healthy, but I’m allergic to soy and I don’t eat dairy or gluten.
CCK Media Team says
That is more cheesecake like. But you can also put this one in a pie crust: https://chocolatecoveredkatie.com/vegan-chocolate-mousse-recipe/
Andrea says
Hi, This looks great! Can you freeze leftovers? Even if it’s healthy, I want to make sure I don’t binge eat it. 🙂
CCK Media Team says
Hmm, honestly we have never tried it!
Cynthia says
Hi, can I use white chocolate for this recipe to make a white chocolate pie? Thanks!
CCK Media Team says
We haven’t tried, but that sounds like a delicious experiment. Be sure to report back if you try it!
Avra says
The ingredient list only says to use firm tofu but the blog post says if you want crustless, use firm instead of silken . . . should the ingredient list say silken?
Also, 12.3 oz seems like it’s the package size of a particular brand. Do you know how much wiggle room there is in that amount? Has anyone written to say they’ve had success with a different package size?
CCK Media Team says
Either works! 12.3oz is MoriNu tofu, but I believe most tofu packages are 14 oz. Many readers have used other brands and not mentioned cutting any off, so I’d suspect it would be fine with 14 oz.
Barb says
Hi Katie! This pie looks awesome! I’m wondering if I’m just missing something, but I don’t find the recipe for the crust, using oatmeal and dates, anywhere on your site. Could you please direct me to it? Thank you so much!!
CCK Media Team says
Hi sorry for the confusion – it looks like that comment was from a reader on Pinterest who made it with an oatmeal date crust.
Kari says
Which sweetener did you use or do you recommend? And is the 2-3 T recommendation for sugar and not for something that’s much sweeter than sugar?
CCK Media Team says
Yes if using something like stevia, you’d use much less. Sugar, agave, maple syrup… honestly anything you wish (maybe not molasses, but anything neutral) will work!
Lucy says
This pie is AHMAZINGGG!! SO easy, super delicious, & completely fooled my bf into thinking it’s cheat food muahaha!! Thank you!!
Theron says
Made it. Loved it! Gone…
CCK Media Team says
Thank you so much for making it!
stephen dobson says
what is the crust can you share a link to the crust?
Mindy says
Should I press the tofu first?
CCK Media Team says
No need to press, but do drain off any watery part!
Emma says
Can’t wait to make it, but can you share the recipe for that oatmeal/date crust?
Albertina Geller says
Really great recipe. I have made them twice now and they are a huge hit. Thank you!
tiff says
For sure use Firm tofu, not silken??
CCK Media Team says
Either will work, one will just be less firm than the other!
Leigh says
When I made the filling, it was fairly solid, definitely not pourable. I spooned it in but not the texture I imagined. What do I do about this? How do I correct? Perhaps it should have been silken? Or add more soy milk?
Laura says
I just made this and had the same issue. I think it’s that my tofu was fridge cold so the chocolate solidied instantly when I started to blend. Whole mixture too cold. I used katie’s GF almond flour crust and just like pressed it in and was ready to eat instantly. Was still amazing to be fair. So rich and love the texture but would leave tofu at room temp next time or might try with a softer tofu.
Rachel says
Any wine pairing ideas?
Jamie says
This was really good. I made a pie crust from oatmeal, walnuts, cocoa powder and dates.
The neighbors raved about how good it was. My mom spit it out and said my crust tasted like dirt. Lol! She’s not a fan of healthy foods. I think she would have liked it if she just ate your filling.
me says
Crust recipe?!
Christy says
I finally made this with an Oreo crumb crust. It turned out very delicious!
I’m very impressed at the texture and taste. It was a hit in my house!
Katie O. says
OMG. So delicious! Not too sweet. Super creamy smooth texture. I used a store bought vegan graham pie crust and topped it with coco whip,
dark chocolate shavings and strawberries. I can’t believe I didn’t know about this pie sooner. My friend just asked me to make it again! Great job! Thank you!
Meredith says
Can you share your pie crust recipe? I see several have asked for it but don’t see it anywhere. Thanks