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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 thanks to a secret protein-packed ingredient!).

Vegan chocolate mousse pie with berries on a white plate
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Are you looking for the perfect vegan pie that:

  1. Requires less than 10 ingredients
  2. Your non-vegan friends won’t even know is vegan
  3. 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 mousse, and this is delicious, but mousse is a pain to make! It takes so much time and babysitting.

On the other hand, this recipe 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.

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).

Ingredients for vegan mousse in a food processor.
Vegan chocolate mousse.

how to melt chocolate

You can melt chocolate in the microwave (in 20-second intervals) or on the stove using a double broiler method.

Vegan chocolate mousse pie with berries on a white plate
Vegan chocolate mousse pie with berries on a white plate.
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Silky Vegan Chocolate Pie (With Tofu)

4.34 from 3 ratings
By: Sarah Bond
Prep: 3 hours 20 minutes
Total: 3 hours 20 minutes
Servings: 8 slices
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 thanks to a secret protein-packed ingredient!)

Ingredients 

Crust

  • 6 graham crackers
  • ½ cup medjool dates, pit removed
  • 2 Tbsp softened unsalted butter, vegan or traditional

Filling

  • 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
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Instructions 

  • 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.
    Pressing crust into a pie pan.
  • 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. 
    A spoon is held above a bowl of melted chocolate, showing how to melt chocolate perfectly for a glossy, smooth coating on the spoon.
  • Filling: Wipe clean the food processor then blitz tofu, cocoa powder, sweetener, and vanilla until smooth. With food processor running, slowly pour melted chocolate into tofu mixture.
    Vegan chocolate mousse in a food processor.
  • 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.
    Spooning vegan chocolate mousse into pie dish.

Notes

You can use shortbread or an similar type cookies for the crust if you don’t have graham crackers in your area.
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 used it in one of the trial runs, and everyone loved it!).
Storage: 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 sit overnight. This keeps the crust from getting soggy.

Nutrition

Serving: 1slice | Calories: 371kcal | Carbohydrates: 53.9g | Protein: 7.5g | Fat: 14.7g | Saturated Fat: 8.8g | Cholesterol: 0mg | Sodium: 128mg | Potassium: 370mg | Fiber: 3.9g | Sugar: 41.1g | Calcium: 97mg | Iron: 2mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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4.34 from 3 votes (2 ratings without comment)

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12 Comments

  1. Maikki // Maikin mokomin says:

    I love when include protein in some form 🙂

    Reply
    1. Sarah says:

      Maikki, agreed! Better protein than all the fat in a traditional mousse pie. Plus, it makes me feel better about eating one-too-many slices 🙂

  2. carine says:

    That is what I need it looks delish ! thanks

    Reply
    1. Sarah says:

      Perfect! Thanks Carine! 🙂

  3. Craig says:

    I think you have a typo in your ingredients. 400g is NOT 40oz.

    Reply
    1. Sarah says:

      Oops, thanks for pointing that out Craig! It should be 14 oz 🙂

  4. Cynthia says:

    Can I use homemade chickpea tofu in place of the silken tofu??

    Reply
    1. Sarah says:

      Hi Cynthia! I honestly haven’t tried this before so I’m not sure how it would turn out. I think as long as the tofu is very fine/smooth it would work. Would love to hear how it goes!

  5. Jen says:

    6 graham crackers is what in weight by grams

    Reply
    1. Sarah Bond says:

      Each square is about 7 grams! And I believe there are 2 squares per cracker so…87 grams I believe?

    2. Jenn says:

      Thanks I live in Australia so don’t have graham crackers. Will use shortbread instead.

  6. Margaret says:

    3 stars
    I made this pie carefully following all directions. I used real unsalted butter, Honey Maid graham crackers and Medjool dates but the ingredients did not stick together to make a crust. I used melted dark chocolate chips and silken tofu along with the other ingredients for the filling. While is was velvety smooth the flavor was not as chocolately rich as I’d hoped. I think using dark chocolate shavings on top in addition to the whipped cream would have boosted the chocolate intensity and improved my rating.

    Reply