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Vegan Chocolate Pie

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Vegan

Description

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!


Scale

Ingredients

Crust:

  • 10.5 oz gluten free or regular chocolate vanilla creme cookies (1 package)*
  • 4 tbsp melted vegan butter

Filling:

  • 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)

Instructions

Crust:

  1. Add cookies and melted butter to a food processor. Pulse until they form a crumbly mixture. 
  2. 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. 

Filling:

  1. Melt chocolate chips and set aside for a few minutes to cool slightly. 
  2. 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. 
  3. 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.

Notes

*If you’re not gluten free, regular Oreos work perfectly. Plus, they’re naturally vegan!

Keywords: vegan chocolate pie

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