Chocolate No-Bake Vegan Pie
This Vegan 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.
This 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. I’ll just go ahead and tell you now, it was a huge hit!
You’ll love this vegan pie because it’s…
- Chocolatey
- Creamy
- Perfectly sweet
- Requires no cooking
- Only 5 ingredients
- Low-fat
- Vegan
- Oil-free
- Insanely delicious
For the family dinner, I decided to make the mousse and pour it into a graham cracker crust. And, since this recipe was first published back in 2015, I’ve come up with my own oil-free pie crust recipe. Even more recently, we’ve shared a recipe for Easy Gluten-Free Pie Crust from The China Study Cookbook.
I’ve taken this chocolate vegan pie to many events over the years, with no leftovers coming back home with me. I would call that a plant-based success!
For more crust options, take a peek at this list of 3 Easy Vegan Pie Crusts.
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.
The most important thing for this recipe is the type of tofu. Choose a firm or extra firm silken tofu for this filling so it will have a nice mousse-like consistency for a pie.
Open tofu containers and drain and press the water from the tofu.
Add the first 4 ingredients (5 if using peanut butter or PB2) to a blender and blend until smooth. Using a dry sweetener will make the pie more firm.
Using a dry sweetener will make the pie more firm. It may be necessary to add a splash of plant milk such as almond or soy 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.
Vegan pie crust options
Once the mousse is blended well, pour the chocolate mixture into a vegan graham cracker crust, or try my new oil-free chocolate pie crust. It is both vegan and oil-free.
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. Easy Gluten-Free Pie Crust is another great option.
Place the pie in the refrigerator for a few hours or overnight to firm up. Serving the next day is perfect!
Top with fresh berries or non-dairy chocolate chips and serve chilled. I have a newer recipe for Homemade Vegan Whipped Cream that really takes this mousse over the top!
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!
Your Vegan Pie Questions Answered:
- Q: What kind of sweetener should I use? I recommend using a dry less refined sweetener like sucanat or Turbinado. Liquid sweeteners like agave will cause the pie not to firm up as much as needed.
- Q: Can this be made without tofu? 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.
- Q: Where can I find non-dairy chocolate chips if I want to use them as a topping? My favorite brand is Enjoy Life, and they can be ordered online and found in many grocery stores.
*Originally published August 2015.
Other great vegan dessert recipes
- Vegan Pumpkin Pie
- Hot Fudge Cake
- Glazed Carrot Cake
- Heavenly Tootsie Rolls
- Best Chocolate Vegan Cupcakes
- Chocolate Vegan Cake: Sugar-Free
- Best Black Bean Brownies
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
This post may contain affiliate links. Read my full disclosure here.
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!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
No-Bake Chocolate Vegan 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 teaspoon vanilla
- 1 pie crust
- Fresh berries for topping, optional
- 2 tablespoons natural peanut butter or PB2, optional
Instructions
- The most important thing for this recipe is the type of tofu. Choose a firm or extra firm silken tofu for this filling so it will have a nice mousse-like consistency for a pie.
- Open tofu containers and drain and press the water from the tofu.
- Add the 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. It may be necessary to add a splash of plant milk such as almond or soy milk to the blender to allow it to blend well, but don't add more than a couple of tablespoons because you want this to be nice and thick.
- Once it has blended well, pour the chocolate mixture into a graham cracker crust or try my new oil-free chocolate pie crust.
- Place the pie 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 it in the freezer for an hour or so. I really like it slightly frozen.
- Top with fresh berries or non-dairy chocolate chips and serve chilled.
- This recipe can also be served in bowls as Chocolate Mousse.
Video
Notes
Frequently Asked Questions:
- Q: What kind of sweetener should I use? I recommend using a dry less refined sweetener like sucanat or Turbinado. Liquid sweeteners like agave will cause the pie not to firm up as much as needed.
- Q: Can this be made without tofu? 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.
- Q: Where can I find non-dairy chocolate chips if I want to use them as a topping? My favorite brand is Enjoy Life, and they can be ordered online and found in many grocery stores.
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 am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
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!
would dates work for the sweetener in this?
I haven’t made this with dates but I am sure they would 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!
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.
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!
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!