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!
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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
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
- 1/4 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…
I have been making a cooked sweet potato version for years and this looked interesting. I only had soft tofu so I made pudding. I used about 1/2 c date paste. It is soo good, thank you!
Could I replace the cocoa pwder with pb2, if I only want a peanut butter filling?
I think that should work just fine for a peanut butter pie. Sounds delicious to me!
Can you recommend a replacement for the Sucanat?
Hi Tara- Sucanat is just a less refined sweetener, so any other sweetener you have on hand will work just fine.
Can’t wait to try this. When you add PB2, is it 1 Tblsp of PB2 powder or 1 Tblsp of prepared PB2?
I would add 1 Tbsp of dry PB2. Hope you enjoy it!
would dates work for the sweetener in this?
I haven’t made this with dates but I am sure they would work just fine.
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!
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 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! 😀
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!
What brand of graham cracker or vanilla cookies are fat free? Thank you.
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! 🙂
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!
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,
How long can this keep in the frig? Should I cover it? Also can it be frozen?
It’s amazing……. No quilt on my heart healthy journey! TY love all your recipes!!
Hi Sharon- I’m glad you loved it, and I’m cheering for you on your journey! Definitely cover it in the refrigerator, and it should keep for about 5 days or so. Freezing is a great idea too. I’ve done it a number of times.
Thanks so Much I love chocolate pie but it doesn’t like the curves
I already commented about it yesterday when you posted it on Facebook. It is a simple, healthy dessert but so elegant.
Thanks so much! 🙂