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 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
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.
I use agave or maple syrup as a sweetener and they are liquid. If you are using a dry sweetener like sucanat or Turbinado, 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. I only suggest dry sweeteners if you are using silken tofu because it is naturally not as firm.
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
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!
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No-Bake Chocolate Vegan Pie
Ingredients
- 1/2 cup cocoa powder
- 1/2 cup agave nectar or maple syrup
- 2 packages tofu firm or extra firm, (this is approx 30-34 oz total)
- 1 tablespoon vanilla
- 1 pie crust bought or homemade
- 2 tablespoons natural peanut butter or PB2, optional
Instructions
- 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. See my notes below about the types of tofu that can be used for this recipe.
- 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.
- 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.
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!