Vegan Chocolate Pie (No-Bake)

GFGluten FreeOFOil FreeVVegan
5 from 9 votes
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This Vegan Chocolate Pie will dazzle you with its silky chocolate filling and 4-ingredient nutty crust. A quick and easy no-bake dessert that will ‘wow’ all of the chocolate lovers in your life! Naturally gluten-free and oil-free, nut-free option.

Bliss is this easy Vegan Chocolate Pie. Featuring a melt-in-your-mouth chocolate filling and a nutty, no-bake chocolate pie crust, it’s a chocolate lover’s dream. It’s the ultimate treat for birthday parties, get-togethers with friends, or nights when you just want to feel a little fancy.

Table of Contents
  1. A Silky Smooth No-Bake Dessert
  2. Ingredients for Vegan Chocolate Pie
  3. How to Make Vegan Chocolate Pie
  4. Serving Suggestions
  5. How to Store Vegan Chocolate Pie
  6. Substitutions and Variations
  7. Recipe FAQs
  8. Vegan Chocolate Pie (No-Bake) Recipe
a slice of vegan chocolate pie served on a white plate and topped with coconut cream and chocolate flakes

A Silky Smooth No-Bake Dessert

There’s a lot I love about this silken tofu chocolate pie—it’s a fuss-free dessert, the ingredients are straightforward, and I don’t have to turn on my oven. It’s a lot like my No-Bake Chocolate Raspberry Tart but with a stronger chocolatey taste. After all, I aim to please the chocolate lovers of the world!

The mousse-like chocolate cream filling is the shining star of this dessert. While melted chocolate and a splash of coffee add decadence, silken tofu is the secret miracle worker that gives the filling a light airiness without any tofu flavor! Layered in the simple date, walnut, and cacao pie crust, you’ll swoon over every bite.

Ingredients for Vegan Chocolate Pie

Making this fuss-free vegan chocolate pie recipe at home is a breeze and only requires 9 ingredients. You probably have a lot of these in your pantry already:

ingredients for vegan chocolate pie served in various sizes of white bowls laid out on a marble kitchen countertop
  • Medjool dates: The naturally gluten-free chocolate pie crust is held together with pitted Medjool dates. Please only use Medjool dates; Deglet noor dates are not as gooey and will not bind the crust ingredients as well. 
  • Walnuts: Make sure you use raw walnut pieces. Roasted and/or salted walnuts will affect the flavor of the pie crust.
  • Cacao powder: It wouldn’t be a double chocolate chocolate pie without the cacao powder in the pie crust! Go ahead and use cocoa powder if that’s what you already have at home.
  • Dairy-free chocolate chips: I recommend making the filling with chocolate chips rather than a chopped chocolate bar. Chocolate chips are processed with a food-grade wax that yields a thicker, firmer, and more sliceable chocolate filling.
  • Silken tofu: Firm-style silken tofu is the base of the vegan chocolate cream filling. You can use fresh silken tofu (refrigerated) or a softer variety but the filling may not turn out to be as firm or thick.
  • Coffee: Freshly brewed coffee is my secret to taking many vegan chocolate desserts over the top. You don’t actually taste the coffee in the dessert; instead, it enriches the chocolate flavor and makes every bite taste that much more decadent.

How to Make Vegan Chocolate Pie

a collage of six images showcasing the preparation process of vegan chocolate pie
  1. Soak the dates for a few minutes, then drain the water.
  2. Blitz the walnuts, cacao powder, and salt in a food processor. Add the dates and pulse again until well combined.
  3. Press the crust into the prepared pie or tart pan.
  4. Melt the vegan chocolate chips in the microwave or a double boiler until smooth.
  5. Meanwhile, blend the silken tofu, non-dairy milk, coffee, vanilla, and salt in the same food processor until smooth. Finish by blending in the melted chocolate.
  6. Pour the chocolate pie filling into the pan with the crust and smooth out the top with a spatula.
  7. Let the pie chill in the fridge or freezer until the filling sets, then enjoy!

Caitlin’s Cooking Tips

  • Use clean and damp fingers when pressing the crust into the pie plate. This will prevent it from sticking to your hands!
  • The assembled pie needs to chill for at least 4 hours in the fridge. If you need it even sooner, place it in the freezer for at least 2 hours.
  • For the cleanest pie slices, use a sharp chef’s knife and run the blade under warm running water after each slice.
a zoomed in image of a slice of vegan chocolate pie in a pan, topped with coconut cream and chocolate flakes

Serving Suggestions

This dessert is rich and fancy as-is, so you don’t need to go all out with the toppings. Still, there’s nothing wrong with a dollop of coconut whipped cream on top of each slice! For a little more sophistication, add chocolate curls, flaky salt, fresh raspberries, orange zest, or fresh mint leaves on top as well.

If you’re looking for more decadent recipes to serve for special events, you’ll also love this Chocolate Peppermint Pie, this Vegan Peanut Butter Cup Pie, and these Vegan Berry Tarts with Vanilla Custard!

How to Store Vegan Chocolate Pie

Once set, cover the pie or individual slices in a layer of plastic or an airtight container. The leftovers will stay fresh and creamy for up to 5 days in the fridge or 2 months in the freezer.

Substitutions and Variations

  • Walnut: The pie crust can be made with almonds or pecans instead of walnuts. For a nut-free option, use pumpkin seeds. 
  • Cacao Powder: Cocoa powder will work, too.
a fork taking the first bite of a slice of chocolate pie served on a white plate topped with coconut cream and chocolate flakes

Recipe FAQs

Is this dessert gluten-free?

Yes! Neither the filling nor crust contain wheat, making this chocolate pie naturally gluten-free.

Does chocolate pie taste like tofu?

This is a tofu chocolate pie, but NO, it does not actually taste like tofu. Rather, silken tofu gives the filling an airy, mousse-like texture and helps it firm up and hold its shape when chilled.

Why didn’t my filling set?

A soft filling is a telltale sign that the pie hasn’t finished chilling yet. Be patient! While 4 hours in the fridge or 2 hours in the freezer is usually enough time for the chocolate-tofu filling to firm up, sometimes it needs a bit longer. For the best results, allow the pie to chill overnight.

What can I use instead of tofu in this vegan chocolate pie?

I have only tested this chocolate pie with firm-style silken tofu. Unfortunately, I can’t guarantee that another substitute would work.

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

Vegan Chocolate Pie (No-Bake)

5 from 9 votes
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 servings
This Vegan Chocolate Pie will dazzle you with its silky chocolate filling and 4-ingredient nutty crust. A quick and easy no-bake dessert that will ‘wow’ all of the chocolate lovers in your life! Naturally gluten-free and oil-free, nut-free option.


For the Crust:

For the Filling:


  • Prep: Lightly spray a 9” pie or tart pan with oil and set aside. Add the dates to a large bowl, then cover with hot water. Let soak for 5 minutes, then drain well (the liquid can be saved for smoothies or discarded). In the meantime,
  • Make the Crust: Add the walnuts, cacao powder, and salt to a food processor with an S-blade and process until a slightly coarse “flour” forms. Add the drained dates to the processor and pulse until well combined, using a spatula to scrape the sides down as necessary. Transfer the crust to the pan and press the crust evenly across the bottom and sides of the pan. I recommend using clean and damp fingers (keep dipping them in a little water to prevent sticking!) Set aside.

Melt the Chocolate: Use either a microwave or double boiler to melt the chocolate:

  • Microwave – Place the chocolate chips in a microwave-safe bowl. Microwave for 60 seconds, then use a clean and dry spatula to stir well; continue to microwave the chocolate in 20 second intervals, pausing to stir well. Once the chocolate is 80% melted, remove from the microwave and stir with the spatula until completely melted.
  • Double-Boiler – Fill a sauce pan or small pot with 1 to 2″ of water, then place a glass bowl over the top and add the chocolate chips. Bring the water to a boil over high-heat, then reduce to medium-low heat. Allow the heat from the bowl to melt the chocolate, using a clean and dry spatula to stir well. Continue warming the chocolate until it is 80% melted, then carefully remove the bowl from the pot. Stir with the spatula until completely melted.
  • Make the Filling: While the chocolate is melting, add the silken tofu, non-dairy milk, coffee, vanilla, and salt to the same food processor (no need to rinse!). Process until the tofu has broken down and a smooth, uniform “batter” forms. Add the melted chocolate into the food processor, then blend together until everything is evenly incorporated – the mixture will be thick and glossy, and you may need to scrape the sides down with a spatula. Transfer the chocolate filling into the pan and use a spatula to spread it around evenly. I like to make a swirled design, but a rustic pie tastes just as great 😉
  • Chill: Place the tart into the fridge for at least 4 hours (up to overnight) to let the chocolate filling to set. You can also place the tart in the freezer for 2 hours for a faster chill time.
  • Serve: remove from the fridge, slice, and serve as desired; leftovers will keep covered in the fridge for up to 5 days, or can be pre-sliced and frozen for up to two months. If you freeze, let the slices thaw and come to room temperature before serving.

Recipe Notes

  • Dates: You must use Medjool dates for this recipe; deglet noor dates are also found in grocery stores, but are not as gooey/soft and will not bind the crust as well.
  • Tofu: Just like there are varieties of firm tofu, there are levels of silken tofu as well! I recommend getting the “firm” style of silken tofu – this is often found in the asian aisle of the grocery store and is shelf-stable. Fresh silken tofu (refrigerated) or a softer variety will work as well, but the final filling will be less thick.
  • Substitutions: Walnuts can be replaced with another nut such as almonds or pecans, or try using pumpkin seeds for a nut-free option. Cacao powder can be replaced with cocoa powder.


Calories: 391kcalCarbohydrates: 31gProtein: 9gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 2gSodium: 225mgPotassium: 217mgFiber: 5gSugar: 21gVitamin A: 33IUVitamin C: 1mgCalcium: 103mgIron: 4mg
Keyword: chocolate tart, chocolate tart grain free, dairy free chocolate tart, vegan chocolate tart
Course: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegan

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. 5 stars
    I love this! We made some variations as we didn’t have dates or raw walnuts. We used chips ahoy as the base and made the filling as followed. Still delicious and hoping to make it again properly.

  2. 5 stars
    At holiday dinners, my niece and I label the vegan dessert and nobody else touches it. We don’t care; more for us! I made this pie for Christmas dinner, with no label, and no mention of tofu to the omnivores; I had to grab the last piece so that I could share just a bit with other friends. You could roll the crust into “bliss balls” and enjoy it just like that! But add the filling and you’ve got a super rich, decadent, showstopper! We made the pie a day in advance to make sure it had plenty of time to set up. If you want to please chocolate lovers, serve them this pie!

  3. 5 stars
    This was incredible, so chocolatey, and not overly sweet. Be sure to drain tofu properly and fully drain/press the dates like she does in her video. Otherwise, the filling is too gloopy and the crust is too hard to get out of the pan. Even with our mistakes (not Caitlin’s), our non vegan guests were super impressed by this dish. My fiancé says it might be his favorite From My Bowl sweet of all time, followed by her banana bread with chocolate chips.

  4. 5 stars
    Oh my gosh I could eat the whole pan!! I topped mine with fresh strawberries! Absolutely delicious! Will be making again!

  5. 5 stars
    10/10!! WOW, this literally is a decadent, yet not to sweet dessert! The tart is not even done and my husband is asking for more. I followed the recipe to a T and everything is perfect.

    1. 5 stars
      This was AMAZING! I made this for vegan and non-vegan friends, as well as for my family, including a 5 and 7 yr old. I got a lot of “um, good” comments while they were eating. After they were done groaning in a very happy way, their comments basically were “delicious!” Thank you!

  6. 5 stars
    Wow!!! This is so delicious and creamy! I didn’t have dates but I had dried figs so I used those in my crust and I’m happy with how it turned out.