Vegan Chocolate Pie (Easy + No-Bake)

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5 from 6 votes

Vegan Chocolate Pie (Easy + No-Bake)

This no-bake vegan chocolate pie is the ultimate dessert shortcut. Four simple ingredients come together for a rich, creamy pie that feels indulgent but couldn’t be easier to make. Whether you’re impressing guests or indulging solo, this pie is your ultimate low-effort, high-reward treat.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: - 10 slices

Calories: 385kcal

Author: Michelle Cehn

Ingredients

For the pie:

1 12-ounce bag dairy-free semisweet chocolate chips
1 14-ounce block silken tofu drained (also called “soft” tofu)
2 teaspoons vanilla extract
1 vegan graham cracker pie crust

For the coconut whipped cream:

1 13.5-ounce can full-fat coconut milk
1 teaspoon vanilla extract
3 teaspoons powdered sugar

Instructions

For the Pie:

In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth. Alternatively, melt using a double boiler.
In a blender or food processor, blend the melted chocolate, tofu, and vanilla until creamy.
Pour the tofu-chocolate mixture into the piecrust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.

For the Coconut Milk:

Place the can of coconut milk in the refrigerator and let it sit overnight or for at least 6 hours.
After the coconut milk is completely chilled, the milk and water should have separated. Remove the lid and pour out the water. (You can save it for a smoothie.)
In the bowl of an electric mixer, whisk the solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes or until the mixture is fluffy. (If you don’t have an electric mixer, a hand whisk will also work.) Serve Immediately.

Notes

Storage: Cover and store in the fridge for up to 5 days.
Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months. Let it thaw overnight in the refrigerator.
Crust Hack: To make your own pie crust, use roughly 10 vegan graham crackers, and pulse them in a blender or food processor until they crumble. Add ½ cup vegan butter to the blender or food processor and blend together. Using your fingers, press the graham cracker mixture into the baking sheet. Then pour the tofu-chocolate mixture on top of the crumbs and place the pie in the freezer.
Whip Tip: Avoid using coconut milk with guar gum because it prevents the milk from solidifying. If you can’t find one that is full-fat and doesn’t have guar gum, coconut cream also works.

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