Chocolate No-Bake Vegan Pie (2024)

This Vegan 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 a blender.

This pie is asilken tofu recipe, and it was inspired by mychocolate moussedessert when I needed to take asweet dishto a family gathering recently. I’ll just go ahead and tell you now, it was a huge hit!

You’ll love this vegan pie because it’s…

• Chocolatey
• Creamy
• Perfectly sweet
• Requires no cooking
• Only 5 ingredients
• Low-fat
• Vegan
• Oil-free
• Insanely delicious

For the family dinner, I decided to make the mousse and pour it into a graham cracker crust. And, since this recipe was first published back in 2015, I’ve come up with my own oil-free pie crust recipe. Even more recently, we’ve shared a recipe forEasy Gluten-Free Pie Crust from The China Study Cookbook.

I’ve taken this chocolate vegan pie to many events over the years, with no leftovers coming back home with me. I would call that a plant-based success!

For more crust options, take a peek at this list of 3 Easy Vegan Pie Crusts.

How to make no-bake vegan pie

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

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 the pie more firm.

Using a dry sweetener will make the 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 few tablespoons because you want this to be nice and thick.

Vegan pie crust options

Once the mousse is blended well, pour the chocolate mixture into a vegan graham cracker crust, or try my new oil-free chocolate pie crust. It is both vegan and oil-free.

The finished crust is only lightly sweet and, in my opinion, it’s even better when the pie is made the day before because the pie filling has a chance to marry-up with the crust flavors. Easy Gluten-Free Pie Crust is another great option.

Place the pie in the refrigerator for a few hours or overnight to firm up. Serving the next day is perfect!

Top with fresh berries or non-dairy chocolate chips and serve chilled. I have a newer recipe forHomemade Vegan Whipped Creamthat really takes this mousse over the top!

When I take it to social functions, it disappears very quickly.I know I will be lucky to get a thin little slice because it is always gone within minutes, and I am not kidding.

Twice now, my husband was not fast enough, and it was gone before he made it to the table at family get-togethers. He has had to learn to be a lot quicker!

Your Vegan Pie Questions Answered:

• 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: Can this be made without tofu? I haven’t tried this recipe, but if you are looking for a chocolate pie without tofu, it might be worth a try. Cauliflower Chocolate Silk Pie from Veggie Quest.
• 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.

*Originally published August 2015.

Other great vegan dessert recipes

• Vegan Pumpkin Pie
• Hot Fudge Cake
• Glazed Carrot Cake
• Heavenly Tootsie Rolls
• Best Chocolate Vegan Cupcakes
• Chocolate Vegan Cake: Sugar-Free
• Best Black Bean Brownies

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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