Close your eyes and imagine slicing into a smooth, rich chocolate filling nestled in a tender cookie crust. This Vegan Chocolate Pie is indulgently creamy, intensely chocolatey, and made with simple, plant-based ingredients. One bite, and you’re in dessert heaven—no dairy, no eggs, no baking fuss.
Perfect for holidays, date nights, or anytime you need a no-fail chocolate fix, this pie is so good, even non-vegans will be asking for seconds.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes🛒 Ingredients
For the Crust
- 1 ½ cups vegan graham cracker or chocolate cookie crumbs
- ¼ cup melted vegan butter or coconut oil
- 2 tbsp cane sugar (optional, based on your crumb’s sweetness)
For the Chocolate Filling
- 1 ½ cups vegan chocolate chips or chopped dark chocolate
- 1 package (350g) silken tofu
- ¼ cup maple syrup
- 1 ½ tsp pure vanilla extract
- Pinch of salt
Optional Toppings
- Coconut whipped cream
- Chocolate curls or shavings
- Raspberries or strawberries
- A dusting of cocoa powder
👩🍳 Step-by-Step Instructions
1. Prepare the Crust
1️⃣ Preheat oven to 350°F (175°C).
2️⃣ Mix the cookie crumbs, melted butter, and sugar in a bowl until it resembles wet sand.
3️⃣ Press mixture firmly into a 9-inch pie pan, covering the bottom and sides.
4️⃣ Bake for 8–10 minutes, then cool completely. (For a no-bake option, chill the crust in the fridge for 30 minutes instead.)
2. Make the Chocolate Filling
1️⃣ Melt the chocolate chips using a double boiler or microwave (in 30-second bursts, stirring in between).
2️⃣ In a blender or food processor, combine silken tofu, maple syrup, vanilla, salt, and the melted chocolate.
3️⃣ Blend until completely smooth and creamy. The texture should be luxuriously silky—like chocolate mousse!
3. Assemble the Pie
1️⃣ Pour the filling into the cooled crust and smooth the top with a spatula.
2️⃣ Cover and refrigerate for at least 4 hours, or overnight for best texture.
4. Decorate & Serve
1️⃣ Once chilled and firm, top with whipped coconut cream, chocolate shavings, or berries.
2️⃣ Slice, serve, and watch it disappear!
Tips & Variations
🌱 Make it nut-free? Use nut-free cookies and soy-based chocolate.
🍓 Add a fruity twist with a layer of raspberry preserves under the chocolate or fresh berries on top.
🕒 Need it faster? Use a store-bought vegan crust to cut prep time.
❄️ Storage: Keeps well refrigerated for up to 5 days. You can also freeze it (just thaw in the fridge before serving).
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesWhy You'll Love It
- No-bake filling that’s ready in minutes
- Protein-packed with hidden silken tofu (no one will know!)
- So luxuriously smooth, you won’t believe it’s vegan
- A true crowd-pleaser—perfect for both casual gatherings and elegant dinners