Vegan Chocolate Pie (Easy & No-Bake!)
Not every dessert demands an oven, and this chocolate pie is proof. Welcome to this ridiculously easy no-bake vegan chocolate pie recipe, where creamy decadence meets ultimate convenience. Four ingredients, a blender, and a fridge are all you need to make this dessert magic happen. Bonus: there’s absolutely zero chance of accidentally burning anything.
This pie is perfect for when chocolate cravings strike at full force but you’re in full-on cozy mode in sweatpants and slippers. It’s smooth, rich, and so quick to whip up that it feels almost too good to be true. But trust us, it’s very real—and it’s about to become your new go-to treat.
If you’re a fan of chocolate pies (and who isn’t?), this dairy-free chocolate peanut butter pie should definitely be on your baking list!
Why You’ll Love This Recipe
This no-bake vegan chocolate pie checks all the boxes for an easy, delicious dessert. Whether you’re a seasoned pie-maker or a total newbie, it’s simple enough to whip up anytime and indulgent enough to feel like a treat. Here’s why it’s about to become your new dessert hero:
- Four ingredients, one blender. That’s it. You don’t need fancy equipment or a stocked pantry—just vegan chocolate chips, silken tofu, vanilla, and a graham cracker crust.
- No oven, no problem. Skip the baking and the heat. This pie comes together without so much as preheating, making it perfect for lazy afternoons or anytime cravings.
- Silky, smooth, chocolate perfection. The filling is velvety thanks to silken tofu, but don’t worry—no one will guess your secret ingredient.
- Fuss-free but fancy. It looks like you spent hours in the kitchen, but we both know it only took minutes. It’s the ultimate crowd-pleaser with minimal effort.
- Fridge magic. Let it chill for 30 minutes, and voilà! A rich, creamy pie that’s ready to slice and serve. It’s a dessert you can set and forget (until it’s time to eat).
Key Ingredients
This no-bake vegan chocolate pie comes together with just four simple ingredients, each playing a starring role. From the creamy filling to the buttery crust, every component pulls its weight to create a dessert that’s as easy as it is indulgent. Here’s what you’ll need:
- Dairy-Free Semisweet Chocolate Chips: These are the heart and soul of the pie. They melt into a rich, chocolatey dream that defines the flavor, so go for high-quality chips like Guittard or Enjoy Life for the ultimate cocoa punch.
- Silken Tofu: The secret MVP! Silken tofu blends into the smoothest, creamiest filling while adding protein and body to the pie. No one will know it’s there, but you’ll know it’s the reason this pie is velvety perfection.
- Vanilla Extract: A splash of pure vanilla enhances the chocolate flavor and adds depth. It’s the subtle touch that ties everything together and makes each bite even more satisfying.
- Vegan Graham Cracker Pie Crust: The crunchy, buttery base that holds it all together. Use a store-bought crust for convenience or make your own with crushed vegan graham crackers and plant-based butter!
How To Make This Vegan Chocolate Pie
Making this pie couldn’t be easier—it’s a quick, blender-friendly recipe with zero oven time. Just a few simple steps, and you’ll have a creamy, chocolatey masterpiece ready to chill. For the full (and super easy) recipe, scroll to the end of this post!
Step 1: Melt Your Chocolate Magic -Pop the dairy-free chocolate chips in a microwave-safe bowl and heat in short bursts, stirring until smooth. No microwave? A double boiler works too!
Step 2: Blend It All Together – Toss the melted chocolate, silken tofu, and vanilla into a blender or food processor. Blend until you’ve got a silky, luscious filling that’s hard not to taste-test.
Step 3: Fill It Up – Pour the chocolate filling into your vegan graham cracker crust, smoothing the top with a spatula to make it picture-perfect.
Step 4: Chill and Wait (the Hard Part) -Let the pie set in the fridge for at least 30 minutes. The filling will firm up into creamy perfection while you resist sneaking a slice early.
Step 5: Top and Serve – Add your favorite toppings—store-bought dairy-free whipped cream, or whipped coconut cream, berries, or chocolate shavings—just before serving. Then slice, savor, and repeat.
How To Serve This Vegan No-Bake Pie
This pie is a blank canvas for all your dessert dreams. Whether you keep it classic or add a little extra flair, there are so many ways to make it your own. Here are some ideas to take your pie game from delicious to unforgettable:
- Classic with a Creamy Twist: Top it with a generous dollop of coconut whipped cream, fluffy aquafaba, or your favorite store-bought vegan whipped topping. It’s simple, it’s classic, and it’s always a crowd-pleaser.
- Berry Beautiful: Add fresh berries like strawberries, raspberries, or blueberries for a pop of color and a tangy contrast to the rich chocolate filling. Bonus points for decorating with edible flowers for an elegant touch!
- Dust It Like a Pro: Use a fine sieve to dust the top with cocoa powder, powdered sugar, or even espresso powder for a sophisticated touch. Top with chocolate shavings by using a vegetable peeler!
- Get Nutty: Sprinkle the pie with chopped toasted hazelnuts, almonds, or pecans for added crunch and a nutty depth of flavor.
- Drizzle for Drama: Add a drizzle of melted chocolate, caramel sauce, or even peanut butter or vegan nutella over each slice just before serving. It’s an easy way to make each piece look gourmet with minimal effort.
FAQs
Silken tofu is key for achieving the smooth, creamy texture of this pie, so it’s best not to swap it out. Regular or firm tofu won’t blend as seamlessly and could result in a grainy filling.
Opt for high-quality vegan semisweet chocolate chips, like Guittard or Enjoy Life, to get the richest flavor. Dark chocolate chips also work if you prefer a more intense cocoa experience.
Absolutely! Simply crush about 20 vegan graham crackers and mix with ½ cup of melted plant-based butter. Press the mixture firmly into a pie dish, and your homemade crust is ready to go.
More Fun Vegan Dessert Ideas!
If you make this vegan chocolate pie recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Chocolate Pie (Easy + No-Bake)
Ingredients
For the pie:
- 1 12-ounce bag dairy-free semisweet chocolate chips
- 1 14-ounce block silken tofu , drained (also called “soft” tofu)
- 2 teaspoons vanilla extract
- 1 vegan graham cracker pie crust
For the coconut whipped cream:
- 1 13.5-ounce can full-fat coconut milk
- 1 teaspoon vanilla extract
- 3 teaspoons powdered sugar
Instructions
For the Pie:
- In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth. Alternatively, melt using a double boiler.
- In a blender or food processor, blend the melted chocolate, tofu, and vanilla until creamy.
- Pour the tofu-chocolate mixture into the piecrust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.
For the Coconut Milk:
- Place the can of coconut milk in the refrigerator and let it sit overnight or for at least 6 hours.
- After the coconut milk is completely chilled, the milk and water should have separated. Remove the lid and pour out the water. (You can save it for a smoothie.)
- In the bowl of an electric mixer, whisk the solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes or until the mixture is fluffy. (If you don’t have an electric mixer, a hand whisk will also work.) Serve Immediately.
Notes
- Storage: Cover and store in the fridge for up to 5 days.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months. Let it thaw overnight in the refrigerator.
- Crust Hack: To make your own pie crust, use roughly 10 vegan graham crackers, and pulse them in a blender or food processor until they crumble. Add ½ cup vegan butter to the blender or food processor and blend together. Using your fingers, press the graham cracker mixture into the baking sheet. Then pour the tofu-chocolate mixture on top of the crumbs and place the pie in the freezer.
- Whip Tip: Avoid using coconut milk with guar gum because it prevents the milk from solidifying. If you can’t find one that is full-fat and doesn’t have guar gum, coconut cream also works.
Nutrition
Recipe from Plant-Based On a Budget by Toni Okamoto, 2019. Photos by Jenny Love. Reprinted by permission of the publisher, BenBella Books. Available everywhere books are sold.
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Leave a Comment
Can’t even believe how easy this is!!! It was a big hit…I’ll be making this all the time for parties!
Y-U-M! This looks absolutely DELIGHTFUL and so easy! Love that there are instructions for making a vegan whipped cream, too. Cannot wait to make this 🙂
So silky! This is only the second time that I’ve made anything using silken tofu and now I remember how much I like it. Not only does this pie have a lovely chocolate flavor, but the texture is heavenly. And so easy! If you’ve ever been curious about cooking or making anything with silken tofu (or any tofu, for that matter), please try this one. Such a great dessert recipe to make for family who would like to try something plant-based, but not sure if they’ll like it. Top notch!
This pie is SO easy to make it’s dangerous 😉
I am a huge fan of graham crackers (yes really!) and of course chocolate, so this pie checks off a lot of boxes for me. It is creamy and delicious, and so simple to make.
If you’re looking for a quick but jaw-dropping dessert, then this no-bake chocolate pie is your winner! Perfect for a Thanksgiving dinner closure!