Chocolate No-Bake Vegan Pie
This vegan no-bake chocolate pie made with tofu is so good because it delivers a rich, creamy texture and deep chocolate flavor, all while being a healthy, plant-based treat that’s incredibly easy to make in about 15 minutes. It’s the perfect guilt-free indulgence for chocolate lovers!
This dairy-free pie was inspired by my chocolate tofu mousse dessert when I needed to take a sweet dish to a family gathering. It was a huge hit! My husband was not fast enough, and it was gone before he made it to the table. He has had to learn to be a lot quicker!
We have more amazing dessert recipes on this website like my no-bake vegan chocolate balls, these dairy-free black bean brownies, and our easy edible vegan cookie dough.
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 a handful of ingredients that you’re likely to already have on hand.
- Tofu- The main ingredient is tofu. My preference is to use firm refrigerator-type tofu, but you can also use shelf-stable firm tofu.
- Cocoa powder- This gives a deep chocolatey flavor.
- Sweetener- Agave or maple syrup adds the perfect sweetness.
- Vanilla- This extract gives a warm added flavor.
- Peanut butter- Optional, but recommended. Almond butter can also be used.
- Pie crust- Use a store-bought graham cracker crust or my oil-free vegan chocolate pie crust recipe.
Things you need to know
Choosing the type of tofu can be important. For a thicker mousse-like or pie-filling texture, the refrigerated Chinese type tofu works best, and this is the one I prefer. For a pudding-like texture, choose the shelf-stable silken firm tofu. We have an article that discusses the different types of tofu and recipes to use them.
Amount of tofu- Refrigerated tofu typically comes in a 14-ounce block, while the shelf-stable version has recently been reduced from 12 ounces to 10.9 ounces. Either type will work in this recipe, but if you’re using the shelf-stable tofu, do not add the plant milk. It’s much softer, and adding extra liquid will make the texture more like pudding instead of thick and creamy.
Peanut butter– Including natural peanut butter is optional, but I think it adds a lot to the flavor and texture. If you decide to omit it, you’ll likely need to add an additional splash of plant milk to get the right consistency. PB2 powder can be used, but it will need to be reconstituted.
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: If you’re using refrigerated tofu (the kind packed in water), be sure to drain it well and press out the excess liquid. I use a tofu press, which makes this step super easy—and I absolutely love it! If you’re using shelf-stable boxed tofu, which is packed in very little water, you can skip the pressing step.
In my experience, firm refrigerated tofu works best for this recipe because it creates a thicker, more mousse-like texture. Shelf-stable firm tofu can also be used, but since it’s softer, you’ll need to omit the plant milk from the recipe to keep the consistency just right.
STEP #2: Add all of the ingredients to a blender or food processor and blend until completely smooth and creamy. If needed, pause occasionally to scrape down the sides to make sure everything is fully incorporated.
If your blender has a tamper—like my Vitamix 5200—it really helps keep the ingredients moving so you don’t have to stop to scrape down the sides.
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. Updated February 2026.
Frequently Asked Questions
If you want this to be thick like mousse, I suggest using firm tofu from the refrigerator section. Silken tofu can be used, but it will be more like pudding.
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.
Refrigerated tofu typically comes in a 14-ounce block, while the shelf-stable version has recently been reduced from 12 ounces to 10.9 ounces. Either type will work in this recipe, but if you’re using the shelf-stable tofu, do not add the plant milk. It’s much softer, and adding extra liquid will make the texture more like pudding instead of thick and creamy.
Store-bought graham cracker pie crusts are often vegan, but they do have oil and lots of sugar. That is why I came up with my own oil-free vegan chocolate pie crust recipe. It is perfect for this recipe! This Gluten-Free Pie Crust from The China Study Cookbook is another one to give a try. For more crust options, take a peek at this list of 3 Easy Vegan Pie Crusts.
More Chocolate Vegan Dessert Recipes
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No-Bake Chocolate Vegan Pie
Ingredients
- 1/4 cup cocoa powder
- 1/4 cup agave nectar or maple syrup
- 1 14 oz block firm refrigerator-type tofu
- 1-2 tablespoons natural peanut butter
- 1 tablespoon vanilla
- 2 tablespoons plant milk (almond, oat, soy, etc)
- 1 pie crust bought or homemade
Instructions
- If you’re using refrigerated tofu (the kind packed in water), be sure to drain it well and press out the excess liquid. I use a tofu press, which makes this step super easy—and I absolutely love it! If you’re using shelf-stable boxed tofu, which is packed in very little water, you can skip the pressing step.In my experience, firm refrigerated tofu works best for this recipe because it creates a thicker, more mousse-like texture. Shelf-stable firm tofu can also be used, but since it’s softer, you’ll need to omit the plant milk from the recipe to keep the consistency just right.If you find that the mixture is too thick, add a little more plant milk to get the right consistency. Omitting the natural peanut butter may require that you add a little more milk. See my notes on tofu types and amounts below.
- Add all of the ingredients to a blender or food processor and blend until completely smooth and creamy. If needed, pause occasionally to scrape down the sides to make sure everything is fully incorporated.If your blender has a tamper—like my Vitamix 5200—it really helps keep the ingredients moving so you don’t have to stop to scrape down the sides
- 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.
- 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!
Video
Notes
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I’m the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I’m passionate about sharing healthy recipes and tips to help others care well for their health and the bodies God has given us. I’m so glad you’re here! Read More…
What a devine and easy recipe! I have been a full time vegan for about 3 months and recently found your website. The pie was so delicious and well received by my non vegan family members. I will be trying your perfect vegan roast recipe for thanksgiving, thank you in advance!!
Thank you so much for sharing this — I’m thrilled to hear you recently found my website and that the pie was such a hit, even with your non-vegan family. That’s always the best compliment! Congratulations on your first few months of being fully vegan — that’s a big step, and you’re doing great. I hope the Perfect Vegan Roast is just as delicious and well-received at Thanksgiving.
Hi, Terri. Can I use cacao powder instead of cocoa powder?
I think cacao powder should work just fine. Enjoy!
will regular silken tofu work? I can’t find firm or extra firm around me 🙁
Nikki- The firmer texture makes more of a mousse consistency, and the softer versions make it more pudding-like. Either one will work great for taste.
thank you. It’s not soft. it’s just regular silken tofu . there was soft and then there was non-silken but also it was firm. so I just grabbed the regular silken instead cuz I didn’t know if we can use regular firm
can I use any brown sugar? I have fine brown sugar
Nikki- Brown sugar (any texture) should work fine too.
Hello! How do you press silken tofu? Mine just falls apart when I empty it from the carton and apply any pressure.
Tracey- The shelf-stable silken tofu isn’t packed with much water, so it doesn’t need to be pressed. The cold produce section tofu is the one that will need to be drained and pressed.
Hi there… I live in an area where I can not purchase the silken tofu. Could I use the soft tofu instead,for this recipe?
Yes, soft tofu will work in this recipe. Hope you enjoy it!
I made this but instead of cocoa powder, I only used PB2 (and I did use more of it), it was really good with your chocolate crust, and I made a chocolate ganache topping!