If you’re ever looking for a no-fail, crowd-pleasing vegan dessert, this silky chocolate cream pie is just that. With a gluten free chocolate cookie crust and a smooth, mousse-like filling, it’s impossibly good! Even the non-vegans in our family LOVE this recipe. It’s always a hit no matter the occasion!
I’ll be the first to admit that I have a huge sweet tooth. Ice cream, cookies, cakes, pies, brownies – I’ll take ’em all.
I’m not particularly picky when it comes to desserts, so you shouldn’t take it lightly when I say this has to be one of my all-time favorite recipes.
That means out of the hundreds of desserts I could make and enjoy on any given day, I’d probably choose this one more often than not. Yep, it’s that good.
Really, what’s not to love? The chocolate cookie crust is addictive, and the silky smooth chocolate mousse filling is just perfect.
The first time we made this, the whole family couldn’t get over the super smooth texture. That’s thanks to a not-so-secret ingredient: silken tofu!
I know, sounds kinda weird. But trust me on this one. And no, it most definitely does NOT taste like tofu. There’s plenty of chocolate to cancel out any tofu flavor (which is minimal to begin with)!
Whether you serve this for a birthday, holiday, dinner party, or just for yourself, it’s sure to please everyone. Seriously, I can’t stress that enough. Even my grandparents (definitely not vegan) couldn’t get enough of this vegan chocolate pie!
The best part of this recipe? It’s impossible to mess up. The crust is just two ingredients, and the filling is made in a blender. Oh, and it’s no bake! Could it be any easier? (Read in the voice of Chandler Bing.)
How to make a vegan chocolate cookie pie crust
To make the perfect crust for this vegan chocolate cream pie, all you need are two ingredients. Chocolate sandwich cookies (otherwise known as Oreos) and melted butter. Yep, that’s it!
We opt for a gluten free variety of the cookies, but if you’re not GF, regular Oreos work perfectly fine. Did you know they’re naturally vegan?
Simply pulse together the cookies and melted butter in a food processor until they form a crumbly texture. Press it into your pie pan and pop in the freezer while you make the filling.
That’s it! Onto the equally simple filling…
Vegan Chocolate Cream Pie Filling
As we already divulged, the not-so-secret ingredient in the filling is silken tofu.
Silken tofu is essentially unpressed and undrained tofu, so it has a very soft, silky consistency. The texture is almost like a custard, which makes it a perfect addition to this dessert!
We also use silken tofu in recipes like this Herby Whipped Tofu Dip and the Vegan Aioli for these fries. It’s incredibly versatile and can be found in most grocery stores, usually right next to the regular tofu.
The perfect, rich, chocolate-y filling
To firm up the texture and add more creaminess to this vegan chocolate pie, we also blend in some coconut cream. In addition, we fold in a cup of store-bought coconut whipped cream for a mousse-like texture. It’s an optional ingredient, but really adds a lot! This is the brand we use.
Both cocoa powder and melted dark chocolate really amp up the rich flavor. Melted chocolate also helps the pie firm up as it cools, so it doesn’t fall apart when you slice into it. You can use any kind of dark chocolate you prefer. We typically opt for something around 75%.
We tried a few different sweeteners in this recipe. After a few trials with maple syrup and agave, we realized regular ol’ cane sugar works best. Use alternative sweeteners at your own risk.
To balance out the chocolate, a liberal pinch of salt goes a long way. Vanilla extract is a must, too. We actually used vanilla bean paste in this recipe, but it can be tough to find and expensive. Stick with whatever you’re most comfortable with.
When it comes to topping this vegan chocolate pie, you could just keep it plain and that would be perfectly delicious. We find that an extra dollop of vegan whipped cream helps lighten things up. And honestly, why not? Chocolate shavings are another great idea.
To really cut the richness, you could also consider topping with fresh fruit. Raspberries would be my first choice. The tartness would pair well with all of the chocolate!
Or, go extra decadent and drizzle with caramel. Try our 4-ingredient vegan caramel here! However you serve it, don’t expect to have many leftovers.
Favorite vegan chocolate dessert recipes
Like I said before, I have a huge sweet tooth. I will never say no to any chocolate-based dessert, which is probably why we have so many recipes involving chocolate on our site. Here are a few favorites to try soon. (All vegan & gluten free!)
- Chocolate Peanut Butter Pretzel Tart
- Salted Dark Chocolate Mousse
- Brownies with Chocolate Ganache Frosting
- Homemade Twix Bars
- Classic Chocolate Cupcakes
- Vegan Chocolate Hazelnut Tart
If you make this Vegan Chocolate Pie, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.Print
If you’re ever looking for a no-fail, crowd-pleasing vegan dessert, this silky chocolate pie is just that. With a gluten free chocolate cookie crust and a smooth, mousse-like filling, it’s impossibly good!
- 10.5 oz gluten free or regular chocolate vanilla creme cookies (1 package)*
- 4 tbsp melted vegan butter
- 16 oz silken tofu
- 1 5.4 oz can coconut cream (cream only – discard liquid)
- 3/4 cup cane sugar
- 1/2 cup cacao powder or unsweetened cocoa powder
- 12 oz dark chocolate chips, melted
- 1 tbsp vanilla bean paste or extract
- 1/4 tsp salt
- 1 cup vegan coconut whipped cream (this is the brand we use)
- Add cookies and melted butter to a food processor. Pulse until they form a crumbly mixture.
- Pour into 9-in. tart pan with removable bottom and press into pan using a spatula (or your hands). Use a 1/3 cup measuring cup to evenly tamp the crust down. Place in freezer while you make filling.
- Melt chocolate chips and set aside for a few minutes to cool slightly.
- Add all ingredients except whipped cream to a blender and blend on high until smooth and creamy. Gently fold in whipped cream, then pour into crust. Smooth with a spatula.
- Cover (optional) and place in refrigerator. Chill for 4-6 hours or overnight. Serve with whipped cream and chocolate shavings. Store any leftovers in an airtight container in the refrigerator.
*If you’re not gluten free, regular Oreos work perfectly. Plus, they’re naturally vegan!
Keywords: vegan chocolate pie