Vegan No-Bake Chocolate Pie recipe can be made in less than 15 minutes flat, with only 5 ingredients that you’re likely to already have on-hand and a blender.
Chocolate Vegan No-Bake Pie is a silken tofu recipe, and it was inspired by my chocolate mousse dessert when I needed to take a sweet dish to a family gathering recently.
This vegan chocolate pie is amazing because it’s…
- Chocolaty
- Creamy
- Perfectly sweet
- Requires no cooking
- Only 5 ingredients
- Low-fat
- Vegan
- Oil-free
- Insanely delicious
For the family dinner, I decided just to make the mousse and pour it into a graham cracker crust.
I’ve taken it to 2 events now, with no leftovers coming back home with me. I would call that a plant-based success!
It’s so unbelievably creamy and sweet. This is a great one to add to your favorite plant-based recipes list!
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Chocolate mousse vegan pie ingredients:
- tofu/firm or extra firm silken
- vanilla
- sweetener of your choice
- cocoa powder
- natural peanut butter or PB2
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
When I take it to social functions, it disappears very quickly. I know I will be lucky to get a thin little slice because it is always gone within minutes, and I am not kidding.
Twice now, my husband was not fast enough, and it was gone before he made it to the table at family get-togethers. He has had to learn to be a lot quicker!
Recommended sweeteners
I recommend using a dry less refined sweetener like sucanat or Turbinado. The liquid sweeteners like agave will cause the pie not to firm up as much as needed.
I used to make it with non-dairy chocolate chips but have found it’s just as good using a dry sweetener and cocoa powder with a lot less fat. It took a little tweaking to get the consistency right afterward, but it’s finally spot-on!
Tips & suggestions
This is a link to Fat-Free Vegan for a recipe with an oatmeal cookie graham cracker crust for those that would like to make their own crust. So far, I haven’t been able to find a premade crust that is oil-free.
Another great recipe for chocolate chip cookies is in Dr. McDougall’s January 2014 newsletter. Check it out Dr. McDougall Chocolate Chip Cookies
I haven’t tried this recipe, but if you are looking for a chocolate pie without tofu, it might be worth a try. Cauliflower Chocolate Silk Pie from Veggie Quest.
Comment from a follower
I made this for my Dad’s surprise 85th birthday party after meeting Terri at a conference. (We had a multi mini-pie station as well as the catered cake.) My family and friends think everything vegan is a joke, but the joke was on them that this pie was the first to go, and they were shocked that I had made it.“–Louisa C
What is silken tofu
Tofu or soybean curd is a food of Asian origin. Production of tofu involves soaking soybeans in water and creating soy milk, then curdling the milk using a substance such as calcium sulfate or lemon juice.
The curds are separated from the whey and usually packaged in block form. Most tofu brands offer a range of soft and firm varieties, which differ mainly in the amount of water retained.”–LiveStrong
Other great dessert recipes
- Hot Fudge Cake
- Glazed Carrot Cake
- Heavenly Tootsie Rolls
- Best Chocolate Vegan Cupcakes
- Chocolate Vegan Cake: Sugar-Free
Chocolate Vegan No-Bake Pie
This vegan chocolate pie recipe can be made in less than 15 minutes flat, with only 5 ingredients that you're likely to already have on-hand. And it's so unbelievably creamy and sweet!
Ingredients
- 1/2 cup cocoa powder
- 1/4-1/2 cup sweetener like sucanat sugar
- 2 packages silken tofu, firm or extra firm, (this is approx 30-34 oz total)
- 1 tsp vanilla
- Fresh berries, for topping, optional
- 1 graham cracker pie crust
- 2 Tbsp natural peanut butter (or PB2), optional
Instructions
- Choose a firm or extra firm silken tofu for this filling so it will have a nice mousse-like consistency for a pie. The Chinese refrigerator-type firm tofu is much denser and may require extra moisture like almond milk. Whereas, the shelf-stable type Japanese tofu that doesn't require refrigeration is softer and requires no extra liquid.
- Open tofu containers. If it is packed in much water. completely drain and set on paper towels for 15 minutes to allow water to drain out. If using shelf-stable boxes of tofu, since it's packed in very little water, draining isn't necessary.
- Add first 4 ingredients (5 if using peanut butter or PB2) to a blender and blend until smooth. Using a dry sweetener will make pie more firm.
- Pour chocolate mixture into graham cracker crust. I usually purchase one that is dairy-free, but I haven't found a low-fat one premade. This is a link to Fat-Free Vegan and a recipe for an oat crust recipe if you would like to make your own.
- Place in the refrigerator for a few hours to firm up. When I'm in a hurry to take this somewhere, I've been known to put in the freezer for an hour or so. I really like it slightly frozen.
- Top with fresh berries and serve chilled.
- This recipe can also be served in bowls as Chocolate Mousse.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 8Amount Per Serving: Calories: 198Total Fat: 9gSodium: 125mgCarbohydrates: 24gFiber: 3gSugar: 8gProtein: 6g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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