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No-Bake Chocolate Peppermint Tart with slice cut and topped with whipped cream and candy cane pieces

80+ Vegan Christmas Recipes: No-Bake Chocolate Peppermint Pie

Over eighty incredible vegan Christmas recipes for entertaining this holiday season! This post features all of my favorite vegan holiday recipes – like this creamy Chocolate Peppermint Pie – that all of your family and friends will love.
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Method No-Bake
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 people
Calories 524kcal
Author Caitlin Shoemaker


For the Crust:

  • 25 Oreo cookies * roughly chopped
  • 6 tablespoons salted vegan butter melted (see notes for substitutions)

For the Filling:

  • 12 ounces dairy-free semisweet chocolate chips
  • 12 ounces 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 peppermint extract
  • 1/2 teaspoon salt
  • Optional toppings: coco whip/coconut cream, crushed candy canes, chocolate chips, mint leaves, etc


  • Prep: Grease a 9′ tart or pie dish and set aside. Melt the butter.
  • Crust: Add the Oreo cookies to a food processor with a S-blade attached. Pulse a few times to get a crumbly texture, then add in the melted butter. Process for 45 to 60 seconds, scraping the sides as necessary. A uniform ball of dough that is slightly crumbly should form. Press the dough into the tart dish and set aside.
  • Melt the Chocolate: melt the chocolate using either the microwave or a double boiler
    Microwave: chop the chocolate roughly into small chunks and place 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 with 1-2″ of water, then place a glass bowl over the top. Bring the water to a boil over high-heat, then reduce to medium-low heat. Chop the chocolate roughly into small chunks and place in the glass bowl. 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.
  • Filling: Quickly rinse out the food processor and return to the base. Add the tofu, milk, coffee, and peppermint extract to the processor and pulse until a smooth texture forms. Use a spatula to add the melted chocolate to this mixture, then process for an additional 45 to 60 seconds, until a thick and shiny chocolate “pudding” forms.
  • Let it Set: Transfer the chocolate filling into the pan and use a spatula to spread it around evenly (or make a fun design! Place the tart into the fridge for at least 4 hours to let the chocolate thicken and set.
  • Serve: remove from the refrigerator, 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


  • Oreo cookies: any chocolate sandwich cookie with an icing filling can be used for this recipe. Gluten-free sandwich cookies should work as well.
  • Tofu: I used the silken tofu that comes in the refrigerated section of the grocery store; if you purchase shelf-stable tofu, opt for the “firm” variety. Pro-tip: I like to scoop the tofu into a bowl, then drain it just before adding to the food processor for a thicker tart texture. The tofu gradually releases water as it sits.
  • Other Substitutions: the vegan butter can be replaced with refined melted coconut oil as well. For an oil-free version you can replace the butter with 1/2 cup nut butter, but keep in mind that this will affect the final flavor of the dish and the crust will not be firm. You can use a chopped chocolate bar in place of chocolate chips, but I actually prefer chips in this recipe as they are made with a food-grade wax and create a firmer filling 🙂


Calories: 524kcal | Carbohydrates: 51g | Protein: 7g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 3mg | Sodium: 370mg | Potassium: 420mg | Fiber: 5g | Sugar: 32g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 8mg