This Vegan Chocolate Pie recipe is a creamy, decadent pie that packs in loads of chocolate flavor without the dairy and with minimal ingredients! With its rich flavor, this chocolate pie is a crowd-pleaser and a family favorite (and no one ever guesses that it’s vegan!)
Are you looking for the perfect vegan pie that:
- requires less than 10 ingredients
- your none-vegan friends won’t even know it’s vegan
- can be served for any event or holiday because it has such classic flavors
Well, let me tell you this pie is all those things and more! We utilize tofu’s smooth texture to create this creamy and mousse-like chocolate tofu pie.
But, here’s the really cool part about this tofu chocolate pie. Normal chocolate pies are often filled with a mousse filling and this is delicious but mousse is a pain to make! It takes so much time and babysitting.
This recipe, on the other hand, has that same silky texture, but everything is just blended and whipped together. Besides being the easiest and most delicious vegan chocolate cream pie, this recipe can also be made gluten-free with just one simple swap! So, let’s dive in and get baking.
Vegan Chocolate Pie Ingredients
This chocolate mousse pie only requires 8 ingredients, most of which are pantry staples! Here’s the overview:
- Graham crackers: These are for the crust but you can use a gluten-free version.
- Dates: I prefer to use pitted Medjool dates because they are easy to find in-store and are a bit sweeter than other types of dates.
- Vegan butter: This melted butter helps to hold the crust together.
- Silken tofu: This is a must to make sure you get that very creamy texture. Avoid firm tofu here, which wont’t give you that same silky tetxure.
- Brown sugar: Brown sugar adds a wonderful caramelized flavor but if you don’t have it, there are a few substitutes for brown sugar that might work, like coconut sugar.
- Cocoa powder: Unsweetened cocoa powder is a must for a tofu pie that’s chocolate-flavored! For substitution options, check out our posts on 12 substitutes for cocoa powder.
- Vanilla Extract: I prefer pure vanilla but imitation will work in a pinch.
- Dark chocolate chips: You can also use chocolate chunks. Milk chocolate would be ok in this pie, but it wouldn’t be vegan and the flavor would be much less chocolate-forward.
A note about cocoa powder
Both cocoa powder and dark chocolate are (or should be) vegan products! Cocoa powder is simply the dried solids of the cocoa bean. Dark chocolate is cocoa powder + cocoa butter + sugar (but check the label to ensure the manufacturer didn’t slip dairy in there).
how to make chocolate pie
Making this dairy-free chocolate pie really doesn’t require much actual effort. And the time investment is mostly for waiting for the mousse-like filling to set up. The process is something like this (full directions below):
- Make the vegan pie crust, by blitzing graham crackers, halved dates, and vegan butter together.
- Make the chocolate filling by combining the tofu, cocoa powder, sweetener, and vanilla in the food processor or blender.
- Add more chocolate by adding the melted chocolate to the tofu blend and then pour this over the crust.
- Let it chill out in the fridge to set up for a few hours.
How To Melt Chocolate
You can melt chocolate in the microwave (in 20 second intervals) or on the stove using this easy double boiler method!
This pie is awesome because it can be stored and served the next day. In general, the pie will last 1 week in an airtight container in the fridge. But, here are the best practices for storing this vegan chocolate pie specifically for serving it later.
- Cover the pie with plastic wrap just barely touching the top of the mousse filling. This helps to prevent a film from developing on top.
- Consider how long you might store the pie. If you won’t be serving it the next day, it’s best to make the filling and crust components and keep them separate. The day before you plan to serve the pie, combine it and let it set up overnight. This keeps the crust from getting soggy.
Need some ideas for dressing up the top of this pie? While we think it’s perfect plain, here are some options for making the top of the tofu chocolate pie feel a bit fancier.
- Chocolate shavings
- Whipped coconut cream made with canned coconut milk
- Regular whipped cream (for those who aren’t vegan)
- Nut butter drizzle (like almond butter or peanut butter)
- Fresh berries (like sliced strawberries or blueberries_)
Variations of this Vegan Chocolate Mousse Pie
- You can use shortbread or any similar type of cookie for the crust if you don’t have graham crackers. Or make it a gluten-free pie crust by using a gluten-free graham cracker!
- You can use milk or semi-sweet chocolate if you aren’t strictly vegan and don’t like the taste of dark chocolate.
- You can use maple extract instead of vanilla extract for a different flavor profile (I accidentally used it in one of the trial runs and everyone loved it!)
More Chocolate Goodness
If you liked this Vegan Chocolate Pie, you may also like:
- Avocado Chocolate Mousse Pie is an equally delicious pie but naturally creamy thanks to the nutritious avocado!
- Vegan No-Cook Chocolate Fudge is an easy treat that makes a great snacking dessert for guests.
- 2 Ingredient Chocolate Fruit Truffles are delicious for a crowd or to just share with your favorite person!
Or skip the pie all together and use the fulling as a silky chocolate pudding!
- 6 graham crackers
- ½ cup medjool dates pit removed
- 2 Tbsp softened unsalted butter vegan or traditional
- 1 14-oz package silken tofu 400 g, drained
- 2 Tbsp brown sugar
- 1 Tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 ½ cups dark chocolate chips or chunks
- Crust: Blitz graham crackers, halved dates, and butter in a food processor until evenly mixed and crumbly. Lightly grease an 8 or 9 inch pie pan, then press crust mixture into the bottom and up the sides.
- Melt Chocolate: Melt chocolate using a double boiler. If you do not have one, place chocolate in a small saucepan. In a large saucepan, bring water to a boil. Hold small saucepan over boiling water for about 30 seconds, stirring constantly, until chocolate has melted.
- Refrigerate: Pour filling into crust and even out the top with a spoon. Cover and place in fridge for 2 to 3 hours, until firm. Serve with whipped cream and fresh berries.