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Chocolate Vegan No-Bake Pie

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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.

Chocolate Vegan No-Bake Pie

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!

No Bake Vegan Chocolate pie on white plate with mint leaf.
This no-bake pie is simple to make and oh-so delicious.

Super fast delicious vegan dessert

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.

It’s so unbelievably creamy and sweet. This is a great one to add to your favorite plant-based recipes list!

Disclosure: This post contains affiliate links to my favorite Amazon products. If you purchase via my links, I may make a small percentage at no cost to you. Thanks for supporting my content.

Chocolate mousse in a blender
Blender full of chocolate yummy-ness.

Chocolate Vegan Pie Ingredients:

  • tofu / firm or extra firm silken
  • vanilla
  • sweetener of your choice
  • cocoa powder
  • natural peanut butter or PB2
Vegan Chocolate Pie ingredients
Five simple ingredients is all it takes.

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 afterwards, but it’s finally spot-on!

Vegan Chocolate Mousse with blueberries.
This Chocolate Mousse recipe is another excellent chocolaty dessert.

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

No-Bake Chocolate Pie. Main ingredient tofu.
Just 4 ounces of tofu has as much calcium as a glass of milk.

Is soy good for you?

Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.

This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.

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

vegan tofu chocolate pie on wooden table
Healthy dessert for those special occassions.

Recommendations for crusts and soy free pie

This is a link to Fat Free Vegan for a recipe with a 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. 

Vegan Chocolate Pie No-Bake
Sometimes I place the pie in the freezer for about an hour to firm it up quickly.

Other Great Dessert Recipes

 

 

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Vegan Plant Based Starter Kit
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Yield: 8 servings

Chocolate Vegan No-Bake Pie

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!
Prep Time 15 minutes
Total Time 15 minutes

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

  1. 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 more dense 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.
  2. 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. 
  3. 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. chocolate mousse
  4. 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.
  5. 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.
  6. Top with fresh berries and serve chilled.
  7. This recipe can also be served in bowls as Chocolate Mousse.

Notes

 

Recommended Products

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Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 198 Total Fat: 9g Sodium: 125mg Carbohydrates: 24g Fiber: 3g Sugar: 8g Protein: 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.
© EatPlant-Based.com
Cuisine: American
Chocolate Vegan No-Bake Pie
Healthily delicious!

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Reader Interactions

Comments

  1. I already commented about it yesterday when you posted it on Facebook. It is a simple, healthy dessert but so elegant.

    Reply

  3. I make a similar one with only 4 ingredients: tofu, vanilla, vegan chocolate chips & graham cracker crust. It has to be frozen or it is pudding (tastes good either way). We love it, it is our special event treat (birthdays, holidays). But I’ll give your recipe a try. Do you think maple syrup would be OK to sub for agave? I just never use agave for anything so hate to buy it just for this. Thanks!

    Reply

  4. Hi Terri!?
    Just made this pie and wondered if you had to double the ingredients to fill up a graham cracker pie shell? I did because the amount listed barely filled the pie shell..? Love your blog!!!❤️?❤️

    Reply

    • Sheri, I haven’t made this in awhile but, when I did, it filled up the pie shell pretty well. Maybe my shell was smaller? Not sure. I’ll make it again soon and see. I’m glad you had enough ingredients to double. Thanks so much for following my blog!

      Reply

    • Jo, for this I use silken and really prefer the shelf-stable type because it is so smooth for sauces and creams. Produce silken kind will work fine too.

      Reply

  7. 5 stars! I have made this several times. One time I used individual little pies with graham cracker crust. A little soy whip on top, (now there is almond and coconut whip in a can). Also great in champagne flutes layered with raspberries and blueberries.

    Reply

    • I am a chocolate-lover too, and this pie is a favorite! So glad you enjoyed it, and thank you SO much for letting us know! 😀

      Reply

  9. This turned out great but I had to add about a cup of almond milk to make it smooth and silky and I only made half a recipe. Why would that be?

    Reply

    • It really depends on the tofu used. The Chinese refrigerator-type firm tofu is much more dense and may require extra moisture. Whereas, the shelf-stable type Japanese tofu that doesn’t require refrigeration is softer and requires no extra liquid. Adding a cup of liquid to only one package of Chinese tofu is still quite a lot, but if that’s what it takes to get to the consistency you like, that’s just fine. So glad you liked the pie. 🙂

      Reply

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