Chocolate No-Bake Vegan Pie

Reasons you will love this recipe

• Decadent and Creamy Texture: This vegan no-bake chocolate pie offers a rich and velvety texture that’s incredibly satisfying, thanks to the smoothness of tofu. It’s a dessert that feels indulgent without any dairy.
• Healthy and Protein-Packed: Made with tofu, this chocolate pie is not only delicious but also a great source of plant-based protein. It’s a healthier dessert option that allows you to indulge without the guilt.
• Vegan and Allergy-Friendly: This pie is entirely plant-based, making it suitable for vegans and those with dairy allergies. It’s a crowd-pleasing dessert that everyone can enjoy, no matter their dietary preferences.

Ingredients you will need

Amazingly, it can be made in less than 15 minutes flat, with only 4 ingredients that you’re likely to already have on hand.

• Tofu- The main ingredient is tofu. I used to always make it with shelf-stable silken tofu (as pictured above), but now I use firm or extra firm refrigerator-type tofu because it makes a nice thick mousse texture. Either one will work.
• Cocoa powder- This gives a deep chocolatey flavor.
• Sweetener- Agave or maple syrup adds the perfect sweetness.
• Vanilla- This extract gives a lovely added flavor.
• Peanut butter- Optional, but recommended. Almond butter can also be used. PB2 peanut butter powder is also an option.
• Pie crust- Use a store-bought graham cracker crust or my oil-free vegan chocolate pie crust recipe.

Variations & Tips

• Tofu- Choosing the type of tofu can be important. For a pudding-like texture, choose the shelf-stable silken firm tofu. For a thicker mousse-like or pie-filling texture, the refrigerated Chinese type tofu works best. We have an article that discusses the different types of tofu and recipes to use them.
• Chill- Mousse made from either type of tofu will thicken more after a few hours in the refrigerator.
• Peanut butter- Optional but highly recommended, peanut butter or even almond butter adds delicious flavor.
• Crust- If you decide to make my vegan chocolate pie crust recipe, I recommend making this pie a day ahead because the finished crust is only lightly sweet and, in my opinion, it’s even better when the pie is made the day before because the pie filling has a chance to marry-up with the crust flavors.

How to make no-bake vegan pie

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

STEP #1: Drain and press the water from your tofu. Personally, I have found that firm tofu is better for this recipe because it gives it a more mousse-like texture. My tofu press makes this simple, and I absolutely love it.

If you are using the boxed shelf-stable silken tofu that is packed in very little water, this step can be skipped. See my suggestions above for the type of tofu to use.

STEP #2: Add all ingredients to a blender or food processor. Blend until completely smooth, pausing to scrape down the sides, if necessary.

I use agave or maple syrup as a sweetener and they are liquid. If you are using a dry sweetener, it may be necessary to add a splash of plant milk to the blender to allow it to blend well but don’t add more than a few tablespoons because you want this to be nice and thick.

STEP #3: Pour the pie filling into your pie crust, cover, and allow it to chill for a few hours or overnight to firm up. I have a low-sugar oil-free vegan chocolate pie crust recipe if you would like to make your own.

STEP #4: Top with fresh berries or non-dairy chocolate chips and serve chilled. I have a recipe for Homemade Vegan Whipped Cream that takes this mousse over the top!

*Originally published August 2015.

Frequently Asked Questions