This vegan 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 it's so unbelievably creamy and sweet!
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.
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: 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.