No-Bake Vegan Chocolate Pie

on Jan 22, 2023

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This No-Bake Vegan Chocolate Pie is a must try dessert! It starts with a tasty graham cracker crust filled with vegan chocolate pudding, topped with whipped cream and lots fresh raspberries. It’s the perfect dessert for any occasion and requires no time in the oven!

I’ve made this pie so many times over the years, and I keep coming back to it because it’s SO GOOD!

While I LOVE my homemade Blueberry Pie recipe and this Classic Apple Pie, a cream pie like this one is a totally different vibe.

The filling is a simple but decadent vegan chocolate pudding made with soft tofu, almond butter and vegan chocolate chips. I know it sounds a bit strange but I promise it does NOT taste like tofu. It’s a cool and creamy chocolate pudding, the kind we all loved as kids!

I pour the pudding into a prepared graham cracker crust and then dress it up with pretty swirls of whipped cream and lots of fresh raspberries on top. The tart, juicy raspberries compliment the smooth chocolate filling perfectly and add a little bit of freshness.

Speaking of pie crust… I use a store-bought graham cracker pie crust because many of them are “accidentally vegan.” This article has some great great vegan-friendly options.

This is a fun dessert to make for ahead of the weekend for a cozy homemade indulgence whenever friends and family stop by. Warning: it’s a crowd pleaser, so you might want to make two! lol Hope you love it 😊

No-Bake Vegan Chocolate Pie

By: Nicole Vranjican

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Ingredients

For the filing

12 oz soft tofu, (1½ blocks)
¾ cup almond milk, unsweetened
2 tbsp cornstarch
¼ cup cane sugar
⅓ cup almond butter , salted
¾ cup vegan chocolate chips , I use Enjoy Life semi-sweet
½ tsp almond extract
¼ tsp kosher salt

For the crust

1 9in pre-made graham cracker pie crust

For serving

1 pint vegan whipping cream, cold
3-4 tbsp cane sugar
¾ tsp vanilla extract
1 cup fresh raspberries

Instructions

Make the Filling

Add the almond milk to a sauce pan along with the cornstarch and sugar. Whisk vigorously to dissolve and then turn the heat to medium.
Tip: Warm gently but don't allow the pot to boil.
Cook for 2-3 minutes, whisking often, until the sugar is dissolved. Then turn off the heat and allow the mixture to cool.
In the meantime, place the vegan chocolate chips in a microwave safe bowl and heat in 15 second intervals, stirring in-between each round, until melted and runny. Set aside.
Then drain the water from the tofu packages and place the tofu in a blender along with the almond milk mixture. Then add the almond butter, melted chocolate chips, almond extract and salt. Blend until smooth.

Assemble

Pour the filling into the pie crust. Cover and chill overnight to set.
Note: You will likely have a little more filling than can fit in the pie crust so pour the extra pudding in a container and chill overnight. This makes a fun personal-sized chocolate pudding for one (I call this the Chef's Treat lol Enjoy!)

Make the Whipped Cream

Just before serving the pie, pour the cold vegan whipping cream into a large mixing bowl and beat until soft peaks form. Then sprinkle in the sugar and vanilla and beat until sot peaks form again.
Tip: Short on time? I sometimes use store-bought vegan whipped cream instead of making my own. Whole Food's 365 and CocoWhip make a great options that can be found in the frozen section. Both work well!