Vegan Chocolate Pie

You'll love this sultry Vegan Chocolate Pie made with a whole-food crust. It's so easy to make with only 8 ingredients and only a few minutes of hands-on time. Silky no-bake chocolate filling meets a sticky-sweet date crust...your new favorite vegan dessert obsession.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Chil Time 1

Total Time 1 10

Servings slices

Calories 433kcal

Author Marly McMillen

Equipment

Ingredients

Natural Pie Crust

½ cup pecans (substitute almonds or walnuts)
½ cup old-fashioned oats
½ cup coconut flakes (optional)
1 tablespoon cocoa powder (optional)
1 cup dates , pitted

Chocolate Pie Filling

1 ⅓ cups silken tofu (roughly one 12 oz pacakge)
2 cups dairy-free chocolate chips
¾ cup oat milk

Topping Ideas

Top with vegan whipped cream, chocolate shavings, or fresh berries.

Instructions

For the pie crust:

Place the nuts, oats, coconut flakes and cocoa powder in a food processor and pulse until a coarse crumb forms.
½ cup pecans, ½ cup old-fashioned oats, ½ cup coconut flakes, 1 tablespoon cocoa powder
Add the pitted dates and pulse to break them down. A pinch pressed together should stay together. Add a teaspoon of water and pulse again to create a cohesive crust.
1 cup dates
Spray your pie plate with cooking spray and pour the crust into the bottom and press firmly against the edges of the pan, up across the edges too. Refrigerate while you prepare the filling.

For the Chocolate Pie Filling:

Place the chocolate chips in a microwave-safe bowl and pour oat milk over the top. Heat for one minute, then cover with a plate and set it aside for a minute to allow the chips to melt (mostly). Stir this together to create a chocolate sauce.
2 cups dairy-free chocolate chips, ¾ cup oat milk
Add silken tofu to the food processor (no need to clean the bowl from the crust above). Pour in the chocolate sauce. Process in short bursts. Use a rubber spatula to wipe down the sides of the bowl and process again. Repeat until smooth.
1 ⅓ cups silken tofu
Pour the chocolate cream filling into the pie crust, distributing equally. Refrigerate for an hour (or longer) before serving.

Video

Notes

Substitute vegan cream or canned coconut milk for oat milk.

For alternative crusts, you can try this vegan pie crust.

Nutrition