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.
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!
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!
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Chocolate Vegan Pie Ingredients:
- tofu / firm or extra firm silken
- vanilla
- sweetener of your choice
- cocoa powder
- natural peanut butter or PB2
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!
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
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
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.
Other Great Dessert Recipes
Plant-Based Vegan Starter Kits $27
Chocolate Vegan No-Bake Pie
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 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.
- 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
Recommended Products
-
365 Everyday Value, Organic Cocoa Powder, 8 Ounce
-
Mori-Nu Tofu, Silken Style, Extra Firm, 12.3-Ounce Boxes (Pack of 3)
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Nutrition Information:
Yield:
8Amount Per Serving: Calories: 198 Total Fat: 9g Sodium: 125mg Carbohydrates: 24g Fiber: 3g Sugar: 8g Protein: 6g
I already commented about it yesterday when you posted it on Facebook. It is a simple, healthy dessert but so elegant.
Thanks so much! 🙂
Thanks so Much I love chocolate pie but it doesn’t like the curves
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!
Yes, maple syrup should work just fine in this. Hope you enjoy!
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!!!❤️?❤️
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!
Hi! Just wondering if you used extra-firm, firm, or soft silken tofu? Thanks!
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.
I just meant what type of silken tofu did you use, as silken tofu comes in extra-firm, firm or soft etc. I have several containers of Mori-Nu in my cupboard of each type and am just wondering which level of firmness to use. Thanks! 🙂
The softest tofu makes this recipe smooth and creamy.
Thank you! 🙂
What brand of graham cracker or vanilla cookies are fat free? Thank you.
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.
What a great idea to make individual little pies! I’ll have to do that next time. 🙂 I love this pie recipe so much!!!
I loved the little pie recommendation as well. So glad that you like the recipe!
I made this for my husband and I , & It was so Delish😋😋😋 Thank You So Much!!!
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! 😀
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?
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. 🙂
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/
That is great information! Thank you so much for sharing it. Hope you enjoy the pie!