No-Bake Chocolate 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!
Servings: 10 servings
Calories: 220kcal
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
Tips & Suggestions:
Step-by-step photos are above to show how easy this recipe is. Updated February 2026.
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 with water.
Sweetener- Use agave nectar, maple syrup, or date syrup.
Pie crusts- 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.
Nutrition
Serving: 1slice | Calories: 220kcal | Carbohydrates: 24g | Protein: 10g | Fat: 10g | Sodium: 76mg | Fiber: 3g | Sugar: 10g