This is a luscious vegan no-bake chocolate pie that combines the creaminess of silken tofu with rich vegan chocolate, all nestled in a delightful graham cracker crust.
Whether you’re catering to dietary preferences or simply seeking a rich, chocolatey treat like this pie or Vegan Chocolate Pudding Parfait, this dessert will surely impress.
A no-bake delight isn’t just delicious—it’s perfect for holiday gatherings or parties and can be made the day before for stress-free planning.
Worried it might taste like tofu? Fear not! This pie is a delightful indulgence that’s both easy to prepare and irresistibly delicious. It does not taste vegan or like tofu, so no one will know.
For other delicious pies, try Vegan Butternut Squash Pie or Vegan Pumpkin Pie with Graham Cracker Crust.
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Why You'll Love This Recipe
- Silken tofu and dairy-free dark chocolate create a creamy, melt-in-your-mouth filling.
- It’s super easy to whip up. The fridge does most of the work.
- Whether it’s a family gathering or a solo treat, this pie fits the bill, and no one will question its dairy 'freeness.'
Ingredients
Round up these simple ingredients for some serious good pie. See the recipe card for quantities.
- Silken Tofu: For the creamiest filling, opt for extra firm silken tofu. Unlike regular tofu, silken tofu has a smoother texture, making it ideal for this dessert. You can find it on Amazon or at Whole Foods.
- Vegan Chocolate Chips: I use Enjoy Life Chocolate Mini Chips, which can be found in most major grocery stores nowadays.
- Maple Syrup: Substitute with agave.
- Vegan Chocolate Bar: This is optional, but I like to garnish it with shavings for a nice presentation. Try the Lindt Non-Dairy Oat Milk Chocolate Candy Bar.
- Vegan Whipped Topping: This is also optional but adds a nice presentation. I use CocoWhip, which is found in many major stores. Whole Foods also has 365 Whipped Topping in a tub or container.
Variations
- You can top the pie with fresh berries to add visual appeal and complementary flavors.
- Serve with a sprinkle of crushed nuts or a drizzle of melted vegan chocolate for that extra “wow” factor.
- Top with flaky salt for a delicious contrast that balances the sweetness and makes each bite flavorful.
How To Make Vegan No-Bake Chocolate Pie
Roll up your sleeves. Here are some pics of how it is done. See the recipe card for detailed directions.
Step 1: Crust - Make the this Vegan Graham Cracker Crust for the best results. There is no need to bake it, just let it set for 30 minutes in the fridge.
Step 2: Melt 1 cup of dairy-free chocolate chips using a double boiler or microwave in 30-second intervals, stirring until smooth.
Step 3: In a blender or food processor, combine silken tofu, melted chocolate, plant-based milk, maple syrup, and vanilla extract. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Step 4: Pour the chocolate filling into the chilled graham cracker crust. Smooth the top with a spatula. Refrigerate the pie for 8 hours or overnight for the best texture. Top with whipped cream and vegan chocolate shavings if using.
Top Tips
- Opt for extra firm silken tofu to achieve a smooth, creamy filling.
- Microwave those vegan chocolate chips in short bursts, stirring every 30-45 seconds. They will scorch, burn, and become unusable if you're impatient and go for longer. Ask me how I know.
- After pressing the graham cracker mixture into the pie pan, refrigerate it for at least 30 minutes. This helps the crust set properly, providing a sturdy base for the filling.
Storage
- Cover the pie with plastic wrap or place it in an airtight container, and store it in the fridge for up to 4–5 days. The chilled pie maintains its texture and flavor while keeping the filling firm.
- For longer storage, freeze individual slices. Wrap them tightly in plastic wrap, then in foil, or place in an airtight container. They’ll keep well in the freezer for up to 1 month. When ready to eat, thaw the slices in the fridge overnight.
Recipe FAQS
Nope! It's been tested by friends and family and they say the chocolate flavor takes center stage with no trace of tofu. So I would say the silken tofu just adds creaminess without affecting the taste.
Sure thing! Just swap the graham cracker crust with a gluten-free crust, and you’re all set.
Got a minute? I'd love for you to dive into the comments and rate this Vegan No Bake Chocolate Pie. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan No-Bake Chocolate Pie
Equipment
Ingredients
- 1 9- inch Homemade Vegan Graham Cracker Crust
- 12 ounces extra firm silken tofu drained
- 1 cup dairy-free chocolate chips I use Enjoy Life Semi-Sweet Chocolate Mini Chips
- 2 tablespoons plant-based milk such as oat, almond, or soy
- 2 tablespoons maple syrup or agave
- 1 teaspoon vanilla extract
- 1 pinch salt
- Optional: vegan chocolate bar and vegan whipped topping for garnishing
Instructions
- Prepare the Crust: Make the graham craker crust. There is no need to bake it. Just refrigerate the crust for at least 30 minutes to set.
- Melt the Chocolate: Melt the chocolate chips using a double boiler or in the microwave in 30 to 45-second intervals, stirring until smooth.
- Make the Filling: In a blender or food processor, combine the silken tofu, melted chocolate, plant-based milk, maple syrup, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Assemble the Pie: Pour the chocolate filling into the graham cracker crust. Smooth the top with a spatula. Refrigerate the pie for 8 hours, or until set. I like to leave it overnight.
- Garnish and Serve: Once firm, add vegan whipped topping and some vegan chocolate shavings. Slice and serve chilled. Optionally, garnish with fresh berries or a sprinkle of cocoa powder.
Jerry F says
This looks delicious.
Regi Pearce says
Thanks Jerry!