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Chocolate No-Bake Vegan Pie

This Vegan 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.

vegan chocolate pie in white pie dish with pie cutter

This 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. I’ll just go ahead and tell you now, it was a huge hit!

You’ll love this vegan pie because it’s…

  • Chocolatey
  • Creamy
  • Perfectly sweet
  • Requires no cooking
  • Only 5 ingredients
  • Low-fat
  • Vegan
  • Oil-free
  • Insanely delicious
chocolate vegan pie in white pie plate topped with mint leaves and blueberries

For the family dinner, I decided to make the mousse and pour it into a graham cracker crust. And, since this recipe was first published back in 2015, I’ve come up with my own oil-free pie crust recipe. Even more recently, we’ve shared a recipe for Easy Gluten-Free Pie Crust from The China Study Cookbook.

I’ve taken this chocolate vegan pie to many events over the years, with no leftovers coming back home with me. I would call that a plant-based success!

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.

The most important thing for this recipe is the type of tofu. Choose a firm or extra firm silken tofu for this filling so it will have a nice mousse-like consistency for a pie.

Open tofu containers and drain and press the water from the tofu.

Add the first 4 ingredients (5 if using peanut butter or PB2) to a blender and blend until smooth. Using a dry sweetener will make the pie more firm.

vegan mousse in vitamix blender

Using a dry sweetener will make the pie more firm. It may be necessary to add a splash of plant milk such as almond or soy 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.

Vegan pie crust options

Once the mousse is blended well, pour the chocolate mixture into a vegan graham cracker crust, or try my new oil-free chocolate pie crust. It is both vegan and oil-free.

vegan chocolate pie crust in white pie dish on wooden cutting board

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. Easy Gluten-Free Pie Crust is another great option.

Place the pie in the refrigerator for a few hours or overnight to firm up. Serving the next day is perfect!

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

slice of vegan chocolate pie on white plate

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!

Chocolate Vegan No-Bake Pie

Your Vegan Pie Questions Answered:

  • Q: What kind of sweetener should I use? I recommend using a dry less refined sweetener like sucanat or Turbinado. Liquid sweeteners like agave will cause the pie not to firm up as much as needed.
  • Q: Can this be made without tofu? 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. 
  • Q: Where can I find non-dairy chocolate chips if I want to use them as a topping? My favorite brand is Enjoy Life, and they can be ordered online and found in many grocery stores.
close up of chocolate vegan pie in white pie plate topped with mint leaves and blueberries

*Originally published August 2015.

Other great vegan dessert recipes

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

vegan chocolate pie in white pie dish with pie cutter

No-Bake Chocolate Vegan Pie

Yield: 8 servings
Prep Time: 15 minutes
Total Time: 15 minutes

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 teaspoon vanilla
  • 1 pie crust
  • Fresh berries, for topping, optional
  • 2 tablespoons natural peanut butter (or PB2), optional

Instructions

    1. The most important thing for this recipe is the type of tofu. Choose a firm or extra firm silken tofu for this filling so it will have a nice mousse-like consistency for a pie.
    2. Open tofu containers and drain and press the water from the tofu.
    3. Add the 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. It may be necessary to add a splash of plant milk such as almond or soy milk to the blender to allow it to blend well, but don't add more than a couple of tablespoons because you want this to be nice and thick.
    4. Once it has blended well, pour the chocolate mixture into a graham cracker crust or try my new oil-free chocolate pie crust.
    5. Place the pie 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 it in the freezer for an hour or so. I really like it slightly frozen.
    6. Top with fresh berries or non-dairy chocolate chips and serve chilled.
    7. 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.

Nutrition Information:
Yield: 8
Amount 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.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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krl

Thursday 9th of June 2022

Could I replace the cocoa pwder with pb2, if I only want a peanut butter filling?

Terri Edwards

Friday 10th of June 2022

I think that should work just fine for a peanut butter pie. Sounds delicious to me!

Tara

Monday 31st of January 2022

Can you recommend a replacement for the Sucanat?

Terri Edwards

Tuesday 1st of February 2022

Hi Tara- Sucanat is just a less refined sweetener, so any other sweetener you have on hand will work just fine.

Eileen

Thursday 21st of November 2019

Can’t wait to try this. When you add PB2, is it 1 Tblsp of PB2 powder or 1 Tblsp of prepared PB2?

Terri Edwards

Thursday 21st of November 2019

I would add 1 Tbsp of dry PB2. Hope you enjoy it!

Patrice

Wednesday 13th of November 2019

would dates work for the sweetener in this?

Terri Edwards

Wednesday 13th of November 2019

I haven't made this with dates but I am sure they would work just fine.

Susan

Sunday 17th of March 2019

I'm looking forward to making this, but I just wanted to let you know that Cathy Fisher of Straight Up Food has a SOS-free pie crust recipe. There's a video of her making it here. https://www.straightupfood.com/blog/2013/11/22/pumpkin-pie/

EatPlant-Based.com

Monday 18th of March 2019

That is great information! Thank you so much for sharing it. Hope you enjoy the pie!

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