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Vegan Chocolate Pie (No-Bake)

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.
Course Dessert
Cuisine American
Diet Vegan
Method No-Bake
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 391kcal
Author Caitlin Shoemaker


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.


  • 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: 391kcal | Carbohydrates: 31g | Protein: 9g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 2g | Sodium: 225mg | Potassium: 217mg | Fiber: 5g | Sugar: 21g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg