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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.
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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:
- 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
- Soak the dates for a few minutes, then drain the water.
- Blitz the walnuts, cacao powder, and salt in a food processor. Add the dates and pulse again until well combined.
- Press the crust into the prepared pie or tart pan.
- Melt the vegan chocolate chips in the microwave or a double boiler until smooth.
- 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.
- Pour the chocolate pie filling into the pan with the crust and smooth out the top with a spatula.
- 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.
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.
Recipe FAQs
Yes! Neither the filling nor crust contain wheat, making this chocolate pie naturally gluten-free.
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.
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.
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)
Ingredients
For the Crust:
- 3/4 packed up pitted medjool dates*
- 1 1/2 cups raw walnuts
- 3 tablespoons cacao powder
- 1/4 teaspoon kosher salt
For the Filling:
- 12 ounces dairy-free chocolate chips
- 12.3 ounces firm-style silken tofu* drained
- 1/4 cup non-dairy milk (I used oat milk)
- 2 tablespoons brewed coffee for a deeper chocolate flavor – or sub more milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Optional toppings: cocowhip/coconut cream fresh fruit, chocolate shreds, flaky salt, etc
Instructions
- 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.
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.
That’s awesome! Thank you and we’re glad you enjoyed it, Janet!
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!
Thank you for sharing it with everyone, Laura! ♥
interesting, thanks for sharing
Thank you, Guilia!
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.
Oh my gosh I could eat the whole pan!! I topped mine with fresh strawberries! Absolutely delicious! Will be making again!
This recipe is so easy, and mind-blowingly good!
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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.
Thanks so much! Glad you both liked it!
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!
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.